Best Ever Vegan Chili: Boyfriend Cooks Series

29 Oct

This is THE BEST ever vegan chili. It’s not just a claim, or opinion. It is truth. My non-vegetarian boyfriend, who made this for us, can attest to that. He’s been making a lot of chili lately – it’s cold out, it’s fairly simple, and it’s easily vegetarian for me!

But this one. Oh, this one transcends all others. It’s got just a bit of spicy kick to warm you up. It’s bursting with flavor. The herbs and spices just keep adding up to create one amazing soup. It’s packed with protein and fiber – from the organic beans, to the fresh veggies, to the #unprocessed garden burgers he found on sale at Whole Foods.

This last part is important – the original recipe called for “vegetarian burger crumbles.” What might that be? Well, a quick Google search returns a slew of such products, most of which are packed full of chemicals, not real ingredients! What a shame. So instead, read your ingredients labels and opt for an unprocessed variety, the ingredients of which you actually recognize and can pronounce.

Finally, if you’re like Chris and prefer to dice all your veggies, the end result is a chili that’s uniform in texture too! An added bonus: this pot of chili is HUGE. 8 servings in this case means 8 hefty, huge bowls of deliciousness. And for the two of us, that means leftovers for days. Perfect for those busy weeknights when cooking just isn’t an option.

Best Ever Vegan Chili: Boyfriend Cooks Series | xtinaluvspink.wordpress.com

Opt for vegan cheese, or just stick with chopped scallions to garnish.

Best Ever Vegan Chili, heavily adapted from All Recipes

Serves 8

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 1/2 bay leaves
  • 1 tsp cumin
  • 2 tbsp dried oregano
  • 1 scant tsp sea salt
  • 2 stalks celery, diced
  • 2 green bell peppers, diced
  • 2 fresh jalapenos, diced
  • 3 cloves garlic, minced
  • 1 shot (1.5 oz) jalapeno vodka (optional)
  • 2 4oz cans chopped green chili peppers
  • 3 vegetarian burger patties, crumbled (Chris used these Sunshine Burgers)
  • 2 28oz cans crushed tomatoes, chopped
  • 2 plum tomatoes, chopped
  • 1/8 C chili powder
  • 1 envelope of vegan/organic chili spice mix
  • 1 tbsp red pepper flakes
  • 1 tbsp freshly ground black pepper
  • 2 cans black beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1.5 C frozen corn kernels
  • Optional toppings: shredded cheddar (our chosen topping), plain Greek yogurt, scallions, corn bread, or anything else you love with chili!

In a large pot, heat olive oil over medium heat. Stir in the onion, bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, 5-10 minutes. Then mix in the celery, bell peppers, jalapenos, garlic, green chile peppers and vodka (if using). Reduce heat to low, cover pot and simmer for 5 minutes. 

Mix in the tomatoes, chili powder, chili spice mix, red pepper flakes and black pepper. Stir in the black beans, chickpeas, and crumbled veggie burgers. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Best Ever Vegan Chili: Boyfriend Cooks Series | xtinaluvspink.wordpress.com

Chili wants its close-up.

Scoop into bowls, top with your favorite additions, and eat up! Some leftover 5-year aged Wisconsin cheddar was exactly the right topping on ours.

Bonus: Funny story! When I came home to see Chris making this, he informed that “we have a new spice now!” We didn’t have bay leaves before and he picked some up 🙂 I love how the spice cabinet is growing because of him! What new spices have you acquired lately because a recipe called for them?

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8 Responses to “Best Ever Vegan Chili: Boyfriend Cooks Series”

  1. Rebecca @ Strength and Sunshine October 29, 2014 at 6:24 am #

    That’s one loaded chili! All the goods 😉

    • xtinaluvspink October 29, 2014 at 6:36 am #

      Sure is! He went all out, and it was worth it. Lots of ingredients to prep, but the rest was pretty easy.

  2. Marisa @ Uproot from Oregon October 29, 2014 at 7:42 am #

    Super curious about the vodka in the chili! I love bay leaves in soups all fall.

    • xtinaluvspink October 29, 2014 at 7:45 am #

      Back in late summer, Chris made a huge jug of infused spicy vodka – he let jalapenos, serranos and garlic soak for about a month. It’s bright green, and he likes using it in cooking to add an extra punch of spice and flavor. It’s intended purpose is for Bloody Mary’s though 🙂

  3. genevieve y October 29, 2014 at 9:27 am #

    I love chili, especially during the fall and winter! So hearty and perfect for warming my belly 🙂

    • xtinaluvspink October 29, 2014 at 9:27 am #

      Truth!! It also just gets better as leftovers. The flavors really sink in.

Trackbacks/Pingbacks

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    […] winter meals can be comforting, hearty and delicious. Chris made a batch of his best ever vegan chili for the football game this past weekend, which inspired me to create something to dip into it! […]

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