Mom's Chili by Dustin Harder shown on marble background with chips and other ingredients.
Courtesy of Dustin Harder
AuthorDustin Harder
Dustin Harder, chef, cookbook author, and host of the weekly podcast Keep On Cookin', shared this veggie chili recipe from his book, Epic Vegan. Packed full of veggies and vegan meat alternatives, this chili is hearty enough to fill up a crowd.
This recipe and others like it can be found in the recipe roundup, "All Our Favorite Crowd-Pleasing Vegetarian Chili Recipes."

How to Make It

1

Heat the oil in a stockpot over medium heat. Add the celery, onion, and pepper. Sauté 3-5 minutes until onions are soft. Add the beef crumbles, sauté 5 minutes until crumbles have browned. Add the garlic and sauté 1 additional minute until fragrant.

2

Add the beans, tomatoes with their juices, tomato sauce, chili powder, cumin, salt and black pepper. Stir until well combined. Bring to a simmer and cover, let cook for 30 minutes until flavors blend together.

3

Taste and adjust seasoning as desired. Top with vegan sour cream, avocado, vegan cheddar shreds and sliced scallions or chives, if desired.

4

Note: Add 2 ounces of freshly brewed espresso when adding the garlic for an added richness in flavor. Additionally, add 2 tablespoons of Tamari after the chili has simmered to bring out a meaty umami pop of flavor. 1 teaspoon of ground cinnamon is a great for some aromatic flare, added after the chili has simmered.

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Ingredients

 2 tbsp olive oil
 2 stalks celery, chopped
 1 onion, chopped
 ½ green bell pepper, chopped
 10 oz vegan beef crumbles
 4 garlic cloves, minced
 15 ½ oz low sodium red kidney beans (or 3 cups cooked kidney beans), drained and rinsed
 28 oz canned diced tomatoes
 15 oz canned tomato sauce
 1 tbsp chili powder
 2 tsp ground cumin
 1 tsp sea salt
 ½ tsp black pepper

Directions

1

Heat the oil in a stockpot over medium heat. Add the celery, onion, and pepper. Sauté 3-5 minutes until onions are soft. Add the beef crumbles, sauté 5 minutes until crumbles have browned. Add the garlic and sauté 1 additional minute until fragrant.

2

Add the beans, tomatoes with their juices, tomato sauce, chili powder, cumin, salt and black pepper. Stir until well combined. Bring to a simmer and cover, let cook for 30 minutes until flavors blend together.

3

Taste and adjust seasoning as desired. Top with vegan sour cream, avocado, vegan cheddar shreds and sliced scallions or chives, if desired.

4

Note: Add 2 ounces of freshly brewed espresso when adding the garlic for an added richness in flavor. Additionally, add 2 tablespoons of Tamari after the chili has simmered to bring out a meaty umami pop of flavor. 1 teaspoon of ground cinnamon is a great for some aromatic flare, added after the chili has simmered.

Mom’s Chili

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