Vegan Southwester​​n Chili

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 cheesey flavor.

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Vegan Southwestern Chili
This Vegan Southwestern Chili is full of flavor and southern comfort! This chili will work great with cornbread or crackers!
Course Main Dish
Keyword dairy-free, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Keyword dairy-free, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Place oil in large stockpot on medium-high heat. Sauté the onions for approximately 5 minutes, then add garlic.
  2. After sautéing for 3 minutes, add the beef-less ground meat and turn off the heat. Stir the beef-less ground into the vegetables until fully incorporated.
  3. Add remaining vegetables and seasonings. Cook on medium high heat for 8-10 minutes and stir occasionally.
  4. Pour in liquids and bring to a boil for 20 minutes, then simmer for another 20 minutes. Stir occasionally.
  5. After the liquids have reduced, season to taste with salt and pepper. Enjoy!
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