Vegan Chunky Chili Recipe - Allrecipes.com
Vegan Chunky Chili Recipe
  • READY IN 16+ hrs

Vegan Chunky Chili

Recipe by  

"If you are entertaining mixed palettes, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    4 hrs
  • READY IN

    16 hrs 20 mins

Directions

  1. Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
  2. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
  3. Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

This was some darn good chili for being meatless. Its not a fast meal so plan this for a lazy day or weekend. Pretty easy and straight forward to make. I only did changed a few things. I did not add any green beans, used real garlic instead of garlic powder, and after crumbling the tofu I browned it in a frying pan to give it a little more stiffness. Goooooood chili!!

 
Most Helpful Critical Review
Jan 06, 2004

I would call this Vegan Chili Soup. The flavour is great, but the only thing chunky about it was the tofu. Go with fresh garlic and a sprinkle of chili pepper flakes.

 

20 Ratings

Aug 22, 2006

I tweaked this recipe a bit to suit my taste (and time constraints), and it's awesome! I used a can of chili beans instead of soaking all those dry beans, left out the green beans, didn't bother to cook the tomatoes down, browned the tofu up a bit first, and only added water as needed as it cooked, which made it the perfect consistency.

 
Dec 04, 2007

Awesome flavor... I omited the fresh tomatoes for canned (so you can eliminate step 2). I also use canned green beans from time to time, and sometimes add some corn. The only thing that I did not like was that there were no seasoning proportions given. I was an unexperienced chili maker when I found this recipe, so had to find my own seasoning. I usually use about 2 Tbsp. chili powder, 1 Tbsp cumin, 1/2 tsp garlic powder (or 3-4 cloves in step 3), and salt and pepper to taste (this varies depending on if I used fresh or canned ingredients). My non-vegan hubbie loved this recipe, and it always disappears at potlucks, especially when accompanied with sour cream on top, and fresh cornbread on the side (see my recipe, Nan's Yankee Cornbread).

 
Oct 22, 2003

This was a great change from traditional chili. I did use canned beans and tomatoes instead of the soaked beans and fresh tomatoes. That made it easier and a lot less time consuming for me.

 
Jan 21, 2008

I doubled the recipe, came out excellent, was not too much water for me. I cooked the beans and the tomatoes almost 2 hours, then used a potato masher before combining them with the other vegatables. Spices- I used 5 Tablespoons of chili spice, a WHOLE head of garlic chopped, a whole sweet onion, a whole red onion, 1 Tablespoon black pepper, 1 Tablespoon salt. I served it over a bed of Frito's chips. This tasted fantastic, and the non-vegans added a dollop of sour cream.

 
Oct 13, 2009

An excellent recipe, we didn't miss the meat at all, it was plenty flavorful. I didn't have a whole lot of time to make the recipe as stated. I used a can of red kidney beans, a can of white beans, and cooked the lentils (they cook fast) instead of soaking overnight. I used a can of green beans instead of making fresh, and used canned diced tomato. So I eliminated steps 1 & 2. I followed the rest of the ingredients, and added some fresh garlic for extra taste. Then I realized that I did not have time to cook it on the stove, since I had to take my daughter to swim class. So instead of simmering on the stove, I threw all of the ingredients into the crock-pot, and set it on "low". When I got home 2.5 hours later, it was perfectly done. And very tasty too, thanks for the healthy, yummy recipe!

 
Jan 24, 2011

Excellent! Everyone enjoyed it and we did not miss the meat at all (even our pickiest). My only extra ingredient was some cilantro, which I always include in my chili. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 115 kcal
  • 6%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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