Picture this: it’s a cold winter day and you’re craving something warm, hearty, and filling. Your mind naturally jumps to a big bowl of chili, but there’s just one problem – you’re vegan, and traditional chili recipes are filled with meat and beans. What do you do?
Enter my Vegan No Bean Chili Recipe.
This chili is packed with bold flavors, savory spices, and loads of veggies – all without a single bean in sight. It’s the perfect dish for anyone who wants all the comfort of a classic bowl of chili, but without the animal products or legumes.
But don’t just take my word for it – give it a try yourself. I guarantee that this hearty and flavorful vegan chili recipe will become a staple in your home during the cold winter months (and beyond!). So grab your apron and let’s get cooking!
Why You’ll Love This Recipe
If you’re searching for a hearty, flavorful, and plant-based chili recipe that doesn’t rely on beans, look no further. This vegan no-bean chili recipe will absolutely blow your taste buds away. It’s perfect for vegans and non-vegans alike who crave that classic chili taste, but want to avoid the heaviness and inflammation associated with bean chili.
One of the reasons why you’ll fall in love with this recipe is thanks to its rich layers of complex flavors. You’ll start by sautéing a delicious trinity of diced onion, bell peppers, and garlic in some avocado oil. Then comes the spice blend: chili powder, cayenne pepper, black pepper, onion powder, and bouillon cubes all come into play to create a deep, smoky flavor that is irresistible.
But the real magic happens when you add the tomato paste and ketchup to the mix. These ingredients give the chili its signature tangy sweetness and extra depth. Finally, you can throw in some vegan Worcestershire sauce for an added kick.
What sets this vegan no-bean chili apart from other plant-based chilis is that it relies on Gardein plant-based protein instead of beans. However, if you’re not a fan of Gardein or can’t find it in your supermarket, feel free to sub in some tempeh or other veggie protein of your choice.
The result? A low-carb vegan no-bean chili that is absolutely perfect for meal prep or family dinners. Serve it up with some sliced avocado, a dollop of vegan sour cream or cheese, or even some gluten-free cornbread for a soul-warming meal that will have your friends begging for seconds. Try it today and experience the magic for yourself!
Get ready to cook up a storm with these ingredients!
Here is what you will need for this flavorful Vegan No Bean Chili recipe.
- Yellow onion (diced, 1 large)
- Bell pepper (diced, 1 green, 1 red)
- Garlic cloves (minced, 4)
- Avocado oil (2 tablespoons)
- Water (2 cups)
- Bouillon cubes (4)
- Chili powder (2 teaspoons)
- Cayenne pepper (½ teaspoon)
- Black pepper (1 teaspoon)
- Onion powder (2 teaspoons)
- Vegan Worcestershire sauce (2 tablespoons)
- Tomato paste (1 cup)
- Ketchup(½ cup)
For the plant-based protein component:
- Gardein Plant-Based Beefless Ground or any vegan beef substitute.
- Note that this recipe is bean-free.
The Recipe How-To
Now that we have all the ingredients lined up, it’s time to get cooking! In this section, I’ll guide you through the step-by-step process for making this delicious vegan chili without any beans. Don’t worry, it’s still loaded with flavor and plant-based protein.
Step 1: Prep the Vegetables
First things first, prep your veggies! Dice one large red onion, one large bell pepper, and one medium green bell pepper. Finely dice two small garlic cloves and set them aside separately.
Step 2: Heat Up Your Pot
In a large pot over medium-high heat, add two tablespoons of avocado oil. Once the oil is hot, add the diced onions and cook until they’re translucent and slightly browned.
Step 3: Add Vegetables
Now add the rest of your prepped vegetables to the pot – diced bell peppers and minced garlic – stirring occasionally. Cook for approximately five minutes or until the vegetables are softened.
Step 4: Spice Things Up
Next, it’s time to add some spice! To the pot, add two tablespoons of chili powder, one tablespoon of onion powder, half a tablespoon of cayenne pepper, and one teaspoon of black pepper. Stir everything together until fully combined.
Step 5: Add Wet Ingredients
Add one large can (28 oz.) of whole peeled tomatoes along with their juices. Break up the tomatoes with a wooden spoon as you stir everything together. Next, stir in two cups of water (or vegetable broth if you prefer), two bouillon cubes (make sure they’re vegan!), two tablespoons of vegan worcestershire sauce or soy sauce, three tablespoons tomato paste (to thicken), three tablespoons ketchup (for sweetness), and a few splashes of hot sauce if you want an extra kick.
Step 6: Cook Low and Slow
Bring everything to a simmer over medium heat for about ten minutes before adding your protein. This step allows all those flavors to meld together into something truly heavenly.
Step 7: Add Your Protein
This recipe is very versatile so you can choose whatever protein you like best. For a traditional chili feel, try out some crumbled tempeh or veggie ground beef like Gardein’s plant-based ground beef or any other plant-based protein you prefer!
Cook for another ten minutes so all those wonderful flavors can come together even more before serving your perfectly-spiced vegan no bean chili.
Substitutions and Variations
Are you looking to put your own twist on this delicious no bean chili recipe? Here are some substitutions and variations to try:
– Protein: Instead of using Gardein plant-based meat, you can use crumbled tofu, textured vegetable protein (TVP), or vegan ground beef from any other brand.
– Vegetable Variations: Don’t limit yourself to just bell peppers. You can chop up any vegetables you have on hand and add them in! Some great options include zucchini, mushrooms, spinach, and even sweet potatoes.
– Spice Level: If you prefer a milder chili, reduce the amount of cayenne pepper and chili powder used. Alternatively, if you like it really spicy, feel free to kick up the heat with additional spices. Just remember that a little goes a long way!
– Bean Options: While this recipe is designed to be a bean-less chili, you can certainly add in some kidney beans or black beans for some added texture.
– Low Carb/Keto-Friendly: For those following a low-carb or keto diet, sweet potato chili could be a great option. Simply substitute sweet potatoes for the beans and adjust the seasoning as needed.
– Gluten-Free: This recipe is already gluten-free by default since it doesn’t contain any wheat or gluten-containing ingredients. However, be sure to double-check your vegetable broth and bouillon cubes to make sure they are certified gluten-free.
Try out these substitutions and variations to make this no bean chili recipe truly your own!
Serving and Pairing
This vegan no-bean chili recipe is versatile in terms of its serving and pairing options. You can serve it as a standalone dish or pair it with some condiments or small bites. The smoky and spicy flavors of this chili make it an excellent companion for sweet cornbread or buttery crackers.
If you’re looking for a nutritious meal, you can top your vegan chili with sliced avocado, chopped cilantro, and diced onions. These fresh toppings add bold flavors and a perfect crunch to this hearty meal. Some crispy tortilla chips on the side can also add some extra texture to your dish.
For a more indulgent variation, add some shredded vegan cheese or sour cream to your chili. It’s an excellent way to balance out the spiciness and give the dish a creamy and tangy flavor. You can also mix in some cooked quinoa, wild rice or whole wheat pasta if you’d like to bulk up this meal.
If you’re hosting a gathering or tailgate, serve up your vegan chili in individual bread bowls. Sourdough bread bowls or pretzel rolls are perfect for holding your warm and inviting chili while you chow down. Add some chopped jalapenos on top for some added kick!
Overall, whether you serve it alone or paired with any of these options, this vegan no-bean chili recipe is a perfect party pleaser that will satisfy even the most discriminating taste buds.
Make-Ahead, Storing and Reheating
When it comes to meal planning, having a vegan recipe that can be made ahead of time and stored for later is vital. This vegan no bean chili recipe is perfect for make-ahead meals as it can be stored easily in the fridge or freezer.
To make ahead, allow the chili to cool completely before storing in an airtight container. It will keep in the refrigerator for up to 4 days and in the freezer for up to 3 months.
When reheating, there are two options available. First, you can simply microwave it by placing the chili in a microwave-safe container and heating on high for 2-3 minutes or until hot. Alternatively, you can reheat on the stove by adding the chili to a pot and warming over medium heat while stirring occasionally.
One thing to keep in mind when reheating is that the consistency may change slightly as some of the liquid may have been absorbed during storage. If your chili is too thick, simply add a little bit of water or vegetable broth to thin it out before reheating.
Overall, this vegan no bean chili recipe is absolutely perfect for make-ahead meals as it is easy to store and reheat. Plus, it is delicious and filling – making it a great option for any mealtime.
Tips for Perfect Results
As a vegan chef, I understand the importance of creating a perfectly balanced vegan no bean chili recipe. Here are some tips to help you achieve absolute perfection:
1. Experiment with Spices
Spices are the backbone of any chili recipe, as they give it depth and flavor. Feel free to experiment with different combinations of spices, such as adding a smoky flavor with smoked paprika or adding heat with habanero powder.
2. Use High-Quality Olive Oil
When making a vegan no bean chili recipe, high-quality olive oil can add an extra layer of richness and depth to the dish. Extra-virgin olive oil is the best choice for this recipe.
3. Simmer the Chili for a Longer Time
The longer you let your chili simmer, the more complex and deep the flavors become. Be patient and give your chili the time it needs to develop.
4. Don’t Overcomplicate Your Ingredients
While it’s easy to get carried away with trying to add too many ingredients, sometimes less is more. A good vegan no bean chili should have a few key ingredients that complement each other well.
5. Taste Test Throughout the Cooking Process
Always taste your chili periodically throughout the cooking process, so you can make adjustments as needed. Pay attention to adjusting the spices and heat.
6. Be Mindful of Texture
Texture is an essential part of making vegan no bean chili delicious, and it’s important not to overcook your vegetables or leave them undercooked. To get perfect texture in your veggies, make sure they’re diced into equal-sized pieces so that they cook at an even rate.
By following these tips, you will be able to create an absolutely perfect vegan no bean chili every time! Remember that cooking is an art form; adjust accordingly based on your own cooking style preferences and ingredient availability.
Before you try this vegan no bean chili recipe, there may be several questions swirling in your mind about its ingredients or the best ways to make it. So, here in this FAQ section, I present to you the answers to some of the most commonly asked questions that will surely help you to make the perfect Vegan No Bean Chili that is healthy, delicious, and absolutely perfect for your taste buds!
What can I add to chili if I don’t like beans?
For those who prefer a low carb option, incorporating soy in the recipe can be a great alternative. You can add up to two cups of soy in various forms such as tofu, edamame, whole soybeans or texturized vegetable protein. Another substitution option is to replace beans with up to a cup of cooked grains such as quinoa, white rice, brown rice, barley or farro, which will enhance the flavor and add some interesting texture to the dish.
Can chili be called chili without beans?
There are varying definitions for what constitutes a proper chili dish. While some adherents insist that chili must contain meat and beans, others allow for the addition of a variety of ingredients, including vegetables, herbs, and spices. It all depends on who you ask and what contest you’re entering. For instance, the International Chili Society’s Homestyle Chili competition permits the use of both meat and vegetables, as well as an array of chili peppers, spices, and other components. However, some purists prefer to exclude non-meat fillers like rice and pasta from their chili dishes. Ultimately, the style and ingredients of your chili dish are up to your own personal preferences and taste.
What is no bean chili made of?
This recipe is for a fiery Texan stew that goes by various names, including no bean chili and Chile con carne. Unlike typical stews, it doesn’t involve beans, but does include a base of ground meat, savory spices, and a rainbow of vegetables.
What is more popular chili with or without beans?
The presence or absence of beans in chili seems to be heavily influenced by regional preferences. For instance, the majority of Texans consider chili without beans to be the standard. In contrast, northern states tend to favor chili made with beans.
In conclusion, this vegan no bean chili recipe is a delicious and healthy way to satisfy your cravings for a hearty and spicy meal. It is packed with protein from the gardein plant-based protein and other wholesome ingredients. You’ll love the bold flavors of cayenne pepper, chili powder, onion powder, and vegan Worcestershire sauce that come together in this recipe.
Whether you’re a lifelong vegan or just looking to add more plant-based meals to your diet, this vegan chili recipe is sure to please both your tastebuds and your body. With easy substitutions and variations possible, you can customize it to your liking.
So what are you waiting for? Grab your ingredients and get cooking! Once you try this recipe, you’ll never look back at traditional bean chili again. Trust me when I say this – it’s absolutely perfect every time!
Vegan No Bean Chili Recipe
- 2 vegan burgers, patties (The Beyond Burger)
- 1 cup textured vegetable protein, crumbles
- 1/4 cup ketchup
- 1/4 cup tomato paste
- 1/4 cup vegan worcestershire sauce
- 1/2 cup water
- 1/2-1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 tablespoon chili powder (new mexico or california)
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 beef flavored vegan bouillon cubes
- 1 cup water
- 4 tablespoons avocado oil
- 1/2 small yellow onion
- 1 -2 teaspoon diced jalapeno
- 1/2 teaspoon unrefined unbleached cane sugar
- Start by placing 2 tbsp of the avocado oil in a cast iron pan on medium heat.
- Dice up 1/2 a small yellow onion and the jalapeño and add to the oil, stirring for 1-2 minutes until onions are translucent; remove mixture and set aside.
- Place the 2 Beyond Burger patties in the pan. Using a wooden spoon, break them up the same way you would ground beef. Cook until burger bits are crispy. Be sure to get all the pieces stuck to the bottom of the pan. Lower the heat so as not to burn it.
- While the burger crumbles are cooking, boil 1 cup of water. In a separate bowl or large mug, place the 2 vegan beef bouillon cubes. Using the handle of the wooden spoon, crush the cubes into a powder. Once the water has boiled, turn the heat off and add the crusted cubes to create a broth.
- Next, add in the TVP, stirring once, then letting it sit to rehydrate. All water should be absorbed by the TVP.
- Once rehydrated, add 1/2 of the TVP mixture and onion mixture into your Beyond Burger crumbles. .
- Add the remaining 2 tbsp of avocado oil and stir so everything is coated and the TVP browns. This should take about 3 minutes with the stove on medium heat.
- In a separate bowl, combine the remaining ingredients: ketchup, tomato paste, vegan worcestershire sauce, chili powder, onion powder, garlic salt, pepper, and sugar. Once all of the ingredients are mixed, pour the mixture into your "meat". Stir for a couple minutes so everything is coated. At this point it should look almost like a paste and should be very thick. .
- Let this mixture cook for about 5 minutes total before adding the remaining 1/2 cup of water. Reduce the flame to low heat and let simmer for 15-20 minutes, adding more water if needed. Be sure to stir occasionally making sure nothing is sticking to the bottom or burning. .
- Taste and adjust seasonings if necessary. For more heat, I would suggest adding more jalapeño 1 tsp at a time or additional chili power in the same fashion.
- EVOO can be used in place of avocado oil, plain white sugar can be used in place of the unrefined sugar and tomato sauce can be used in place of tomato paste. Just be sure to adjust the water accordingly so you don't end up with a chili that is too watery.
- **Also, since you are only using 1/2 of the TVP mixture, I usually freeze the other half to have later for tacos.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.