Today I am going to show you how to make my vegan chili recipe. You may be wondering why I am making chilli at the start of summer? Hotdogs are a summer staple, and I love chili cheese dogs, which is what I am having for Memorial Day. This tasty recipe is great for hot dogs in the summer or on a cold winter day warming you on the inside with crumbled salted crackers.

Print Recipe

Chili

Course

dinner

Cuisine

comfort food, kid friendly, Tex-mex

Prep Time

30 minutes

Cook Time

1 hour

Servings

Ingredients

chili

• 1 cup tvp or soy beef crumbles
• 1 cup water boilingb
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame seed oil
• 1 tablespoon olive oil
• 1 package tofu firm or extra firm drained and crumbled
• 1/2 ounce dried porchini and or shitaki mushrooms total chopped fine
• 2 ounces fresh porchini and or shitaki mushrooms
• 1 teaspoon garlic minced
• 4 ounces tomato paste
• 1 tablespoon aji amarillo paste

Chili

• 1 recipe chili meat
• 2 tablespoons extra virgin olive oil
• 1 1/2 cup red onion diced medium
• 2 each hot peppers of your choice
• 1/2 lb porchini mushrooms sliced
• 1/2 lb portabella mushrooms small dice
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon grains of paradise or black pepper
• 8 each roma tomaotes medium diced
• 1 can black beans drained and washed
• 1 can pinto beans drained and washed
• 1 can kidney beans drained adn washed
• 15 oz can tomato sauce
• 1 cup vegetable stock

Course dinner Cuisine comfort food, kid friendly, Tex-mex Prep Time 30 minutes Cook Time 1 hour Servings Ingredients chili 1 cup tvp or soy beef crumbles 1 cup water boilingb 2 tablespoons soy sauce 1 teaspoon toasted sesame seed oil 1 tablespoon olive oil 1 package tofu firm or extra firm drained and crumbled 1/2 ounce dried porchini and or shitaki mushrooms total chopped fine 2 ounces fresh porchini and or shitaki mushrooms 1 teaspoon garlic minced 4 ounces tomato paste 1 tablespoon aji amarillo paste Chili 1 recipe chili meat 2 tablespoons extra virgin olive oil 1 1/2 cup red onion diced medium 2 each hot peppers of your choice 1/2 lb porchini mushrooms sliced 1/2 lb portabella mushrooms small dice 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon sea salt 1/4 teaspoon cayenne pepper 1 teaspoon grains of paradise or black pepper 8 each roma tomaotes medium diced 1 can black beans drained and washed 1 can pinto beans drained and washed 1 can kidney beans drained adn washed 15 oz can tomato sauce 1 cup vegetable stock

Instructions

Chili meat

1. Put TVP or beef crumbles, soy sauce, dried mushrooms and sesame seed oil in a bowl. Add boiling water and stir. Set aside.
2. In a hot pan add olive oil, when oil is hot add crumbled tofu and cook until tofu turns brown.
3. Add garlic and fresh mushrooms. Cook until you can spell the garlic and mushrooms are cooked.
4. Add tomato paste and cook until paste is brown and you can smell the tomatoes.
5. Add the rehydrated beef crumbles and cook until everything is nice and crumbly.

Chili

1. In a stock pot heat up olive oil. Add onion and mushrooms and saute until onions are translucent.
2. Add garlic, chili pepper, and spices and cook until you can smell the spices.
3. Add teh chili meat and cook a few more minutes.
4. Add remainder ingredients, bring to a boil and then simmer for half an hour covered. Stir occasionally. You might need to add water.

Recipe Notes

See how to roast chilies here:
TVP
Aji Amarillo paste
Grains of Paradise