Recipe by TVESTA
"So bold, even a meat eater wont care that it's meatless!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
vegetarian burger crumbles
3 (15.25 ounce) cans
red onion, chopped
red bell peppers, chopped
hot chili powder
chopped fresh cilantro
hot pepper sauce
salt and pepper to taste
If you are making this recipe for a vegan, please note that not all "vegetarian ground beef crumbles" are suitable for vegans. Many of them contain egg, or milk derivatives--vegans do not consume these items.
Having said that--I likedthis recipe quite a bit. It had a nice chili flavor, and the molasses added something different. I added an extra boullion cube, as well.
I admit it, a steak flashed thru my mind too after the first bite. VERY BLAND. BUT, I just adjusted the seasonings to my taste, let it cook longer, and found it was a great meal. I did follow the recipe exactly, except I only cooked it 2 hours before adding the flour/water mixture instead of 3.
I think it is a great "base" for a chili recipe. I never have luck with my crockpot and all I had to do was add chipotle, liquid smoke, cayenne pepper, cumin, paprika and brown sugar. If you are adding brown sugar I would cut back on the molasses, it was too syrupy. Also, I would like to add a lot more beans to this...I would definitely use this as a start to developing my own personalized veggie chili recipe.
This chili was fantastic. My meat-loving husband even had a bowl. I will say, though, that unlike most chili, this one is better fresh than left over. I can't wait to make it again.
Have made this twice. Have had to double the receipe to meet demands. A couple of quick changes, used a mixture of beans, pinto, black, canneli, and kidney beans; added 1/2 TBS dried Basil; added 4 meatless sausage flavored patties chopped up; did not use the flour or extra water, just let it simmer in crock pot. Much better on day two.
This is a good chili, but not great. After making this, I realize that I'm not a fan of celery in my chili. Also, I missed the crushed tomatoes of my usual chili recipe. I added cumin, a must have seasoning in any chili recipe for me. Next time, I would switch up the beans... just not use kidney beans exclusively. I made it un-vegan by using real sharp cheddar.
i am not a vegan, but this recipe is GGGREAT! i made it for my church event and people thought i was lying when i said it was vegetarian chili. this is a " ***** " meal!
My family loves this recipe. It is the only chili that my kids will eat. I usually use all pinto beans, but have used any type of canned 'dry' bean I have on hand (ie: black beans, great northern, white kidney beans, etc) We make this recipe about once a week during the winter.
I use veggie sausage crumbles and brown them first for a more meat like texture. Yummie! Even pleases MEAT EATERS such as myself.
* Percent Daily Values are based on a 2,000 calorie diet.
Bold Vegan Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 26
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Basic chili recipe with beef, tomatoes and kidney beans.
See how to make a super-simple ground turkey chili in the crock pot.
See how to make a prize-winning beef and bean chili.