This Vegan Southwestern Chili is full of flavor and southern comfort! This chili will work great with cornbread or crackers!
When I make chili, I only make it southwest style. We do not eat chili any other way in our home. What makes this a Vegan Southwestern Chili is the corn, black beans, and beef-less meat crumbles. The corn adds texture and a slight sweetness to the chili. It is super easy and one of our favorites! If you are short on time and can’t measure out spices, snag a chili spice packet at your local grocery. The chili packet will season all the same.
I sautéed my onion and garlic together first. I did not allow them to caramelize before adding the beef-less crumbles. I turned off the heat after adding the beefless crumbles and stirred them with the vegetables.
After adding the kidney beans, pinto beans, corn, black beans, and tomatoes, I sautéed them briefly before adding the spices. I let the diced tomatoes to cook down before adding the liquids.
I recommend vegetable stock, but water will work all the same. After all of the vegetables and spices were combined, then I added the liquids. After boiling for roughly 20 minutes, I like to let it simmer for another 20 minutes to reduce and marinate the flavors. Prior to plating, I season with salt and pepper to balance.
I served the chili with dairy-free sour cream, dairy-free cheddar shreds, and red pepper flakes. My fiance requested to add cheese to the cornbread, so I added the cheddar shreds and nutritional yeast to add a