I haven’t always been vegan. I’m certainly a better vegan cook than I ever was when I cooked with meat. Nonetheless, there were a few meat meals I made very well, most of which I’ve successfully and satisfactorily veganized; however, one dish remains: chili.
I’ve tried all the usual suspects. The tempeh, the highly processed veggie crumbles, mushrooms…. It’s not about texture for me, so seitan and tofu wouldn’t do. Chili made with ground beef has a dark, rich depth of flavor that I have not been able to master without the beef. But this chili is very good. Absolutely good enough to share with you. And I have more tricks up my sleeve that I’m going to try next.
One disclaimer: I am a native Californian. Chili in California most often has vegetables in it, and definitely has beans in it, even when it’s made with meat. When I was a kid, I remember seeing a can of chili con carne “without beans” on the shelf of a grocery store, and asking, “No beans? What’s in the can??”
Chili con frijoles
- 3 tbsp oil
- 1 onion, chopped
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- *2 frozen veggie burger patties, diced (optional)
- 2 generous tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 28-oz can whole San Marzano tomatoes
- 1/4 – 1/3 cup barbecue sauce
- 2 tbsp apple cider vinegar
- 1 tsp liquid smoke
- 1 1/2 – 2 cups cooked navy beans
- 1 cup frozen corn kernels, roasted (from Trader Joe’s, if you’ve got it)
- Salt to taste
Preheat a cast iron Dutch oven or large saucepan over medium heat. Add the oil. Once the oil is shiny, add the onion, and let saute for about five minutes. Add the rest of the ingredients in order, chopping the whole tomatoes with your spoon,
stir well, bring to a boil, and then turn to low. Cover and let simmer for 30 minutes.
Serve with fried onions, Tabasco, and corn bread.
*I used Don Lee veggie burgers from Costco, which are made of quinoa and veggies, and are good quality without many weird ingredients.