Bold Vegan Chili Recipe - Allrecipes.com
Bold Vegan Chili Recipe
  • READY IN 4+ hrs

Bold Vegan Chili

Recipe by  

"So bold, even a meat eater wont care that it's meatless!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
  2. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 4 hrs
  • READY IN 4 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2004

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.

 
Most Helpful Critical Review
Jan 10, 2004

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.

 
Jan 25, 2004

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.

 
Sep 07, 2006

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.

 
Jul 26, 2010

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.

 
Jan 10, 2004

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!

 
Feb 16, 2010

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.

 
Oct 15, 2008

A little bland. Added tons of cheese as a topping to add flavor. Overall delicious!

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 13.3 g
  • 53%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 690 mg
  • 28%

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

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