Recipe by TVESTA
"So bold, even a meat eater wont care that it's meatless!"
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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.
A little bland. Added tons of cheese as a topping to add flavor. Overall delicious!
* 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
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