It’s cold outside and you know what that means… it’s CHILI SEASON! To be quite honest, chili season is year-round in my house. But when the temperature drops it always seems to taste a little better. Here in N.C. it went from 70 degree weather to a highs in the 30’s, so winter is definitely here!
I’ve made chili before, but this time I wanted to do something different. Plus, simplify this recipe as much as I could without compromising the flavor. Growing up, one meal that seemed to be in constant rotation was my dad’s chili. He’s not one for following recipes, so it tasted slightly different every time. But one thing’s for sure– it was always GOOD! For this post I wanted to create my own version of his recipe. No fancy instant pots or slow cookers, just using a big ol’ pot on the stove.
My dad’s chili always had beef in it and this recipe is no different. Instead of using the real-deal, I went with the new plant-based Beefy Crumble from Alpha Foods . I used them in my Jamaican Beef Patties recipe and they were a HIT! So much so, my dad requested that I make them for his birthday dinner. I happily whipped them up!
Making this Beefy Vegan Chili
To make this Beefy Vegan Chili, you’ll just need just 12 ingredients! A lot of them are seasonings you probably already have at home. Even the novice cook could pull this recipe off! This Beefy Vegan Chili doesn’t involve any tricky techniques or require special skills. Once the garlic and onions are sauteed, you simply add everything else, combine the ingredients, and let it simmer. Sounds easy enough right?
Once the chili is done simmering, the only thing left to do is figure out what you’ll top it with! I used a few items I had on hand like vegan cheddar cheese, diced avocado, vegan sour cream, and green onion. However, feel free to customize however you’d like! In the recipe below I’ve shared a few optional garnishes. You can use all of them or none at all, it’s completely up to you! In addition, I paired this chili with cornbread but it would be great with white rice as well.
I know you’ll love this recipe! It doesn’t require any fancy tools or kitchen gadgets and it’s so easy to make and customize! Give it a try and let me know what you think in the comments below!
This post was sponsored by the wonderful people over at Alpha Foods! You can find a variety of Alpha products near you, here and a number of drool worthy ready-made meals you can pick-up if you’re on-the-go! Thank you for supporting the brands that support me!
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Beefy Vegan Chili
Ingredients
- 1 bag Alpha Foods Beefy Crumble
- 2 cans chili beans rinsed and drained
- 3 tsp minced garlic
- ½ red onion diced
- 2 14.5 oz. cans fire roasted diced tomatoes
- 1 cup vegetable broth (more or less depending on how soupy you prefer. I used 1 cup)
- 2 tbsp cumin
- 2 tbsp chili powder
- 1 tsp salt
- ½ tbsp dried oregano
- 1 green pepper diced (about 2 cups)
- ¼ tsp ground cayenne pepper
- 1 tsp paprika
- 1-2 tbsp olive oil optional- could also sub for water
- black pepper to taste
Optional Garnishes:
- sliced jalapenos
- vegan sour cream
- vegan cheddar cheese
- diced avocado
- fresh cilantro
- fresh green onion
Instructions
- In a large pot over low-medium heat, add 1-2 tbsp of olive oil (or use water to saute). Once heated, add the diced red onions and minced garlic. Season with salt and pepper to taste. Saute until onions are translucent and garlic is fragrant.
- Add in all other ingredients and stir to combine. Increase temperature to bring to a low boil.
- Cover the pot with a lid and let simmer over low heat for at least 45 minutes or longer if desired.
- Plate and pair with rice or cornbread. Enjoy!
This is right on time for the Superbowl! Now I won’t feel like a jerk for not having anything for my vegan friends!
You know I got you covered! *wink*
An AMAZING chili recipe!! It is packed with so much flavor and is a perfect meal on a cold winter day. My go-to chili recipe now.
Thanks Jayne!!
I can literally eat chili every day and never get tired of it. I haven’t tried Alpha Foods Beefy Crumble, though. I need to look into it!
Yesss! Definitely worth a try! 🙂
Absolutely delicious! I was looking for a simple vegan chili recipe and this exceeded my expectations. My husband (meat eater) couldn’t tell that it was vegan which is my goal in tricking him to eat more plant based foods. I added a few more veggies (carrots and peppers) and it was thick and very flavorful. I’ll definitely be adding this to my recipe book.
Thanks so much Samantha! Glad you and your husband liked it! My husband (a meat eater too) really enjoyed it as well!
The avocado is calling my name. This is another one of those genius recipes!
Definitely worth a try! Soooo good!
Yes!!! Chili is the right thing to do for cold weather. I’m looking forward to making this!
Yesss! So comforting in this weather! 🙂
Yes, it is definitely chili season!!! Perfect for vegan family and friends!!
This looks amazing! A great option for the big game and the current chilly weather!
Wow–I can’t believe this is vegan!
This was a crowd “WOWER”. Is that even a word? People were literally trying to lick my pot when we ran out. Desirée thank you for your art in recipes. I think I’m like 8 for 8 with your recipes now. Have. Not. Been. Disappointed. Once.
Thank you soooo much Tracy!!
Thanks for sharing this recipes, i had made this for my family and they are really like eat even though they haven’t tried the vegan food before. i hope that more people can know about vegan, it hasn’t changed now and vegan food isn’t boring like they used to think. Give it a try and you will be impresseed!!!!!!
Such a solid vegan chili recipe! And the topping suggestions really hit the spot 🤩
Since we are expecting snow tomorrow, chili is a must. I love this recipe and have made it so many times. It also freezes well.
I like my chili soupy and over rice, so I added back some juice from the beans and more veggie broth!! It was perfect!!!