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Mom’s Chili

Mom's Chili by Dustin Harder shown on marble background with chips and other ingredients.




Courtesy of Dustin Harder
 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
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.