Recipe by Krista B
"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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dry kidney beans, soaked overnight
dry white beans, soaked overnight
dry brown lentils, soaked overnight
chopped fresh tomatoes
chopped fresh mushrooms
chopped green bell pepper
chopped red bell pepper
fresh green beans
red onion, chopped
extra firm tofu, drained, crumbled
salt to taste
black pepper to taste
onion powder to taste
garlic powder to taste
chili powder to taste
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.
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.
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!!
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).
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.
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.
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!
I will make this again. Very flavorful!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Chunky Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 115
** Calories from Fat: 12
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