Can I use tofu instead of veggie crumbles?

Yes. The ingredient list gives extra hard tofu as an alternative. For the best texture, press it first and crumble or dice it before adding it to the pot.

How can I make the chili thicker?

The optional corn meal can help thicken it. Add a little at a time while simmering so it doesn’t get too dense. Tomato powder can also add body and deepen the tomato flavor.

Can I make this ahead of time?

Yes. Vegetarian chili usually tastes even better after the flavors have had time to meld. Make it a day ahead, cool it quickly, and refrigerate it before reheating.

How long does it keep?

Stored in an airtight container in the refrigerator, it should keep well for about 4 to 5 days. It also freezes well for longer storage.

What if I want it less spicy?

Reduce the dehydrated jalapeno flakes and consider using a milder chili powder. You can also start with less smoked hot paprika and add more to taste at the end.

What should I serve with it?

It’s good with cornbread, rice, tortilla chips, or a simple green salad. Toppings like avocado, vegan sour cream, or shredded cheese also work well if you’re not keeping it fully vegan.

Recipes

Spicy Vegetarian Chili

Name: Spicy Vegetarian Chili
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 quarts
Cuisine: North American
Ingredients: 3 tablespoons vegetable or canola oil; 1 large onion, diced; 3 celery stalks, diced; 6 garlic cloves, crushed; 24 ounces veggie crumbles or extra hard tofu; 2/3 cup diced bell peppers; 2 tablespoons The Spice House dehydrated jalapeno flakes; 2 bay leaves; 3 tablespoons The Spice House chili powder; 3 tablespoons The Spice House ground cumin; 1 tablespoon The Spice House ground New Mexican chili; 1 tablespoon The Spice House smoked hot paprika; 2 cups vegetable broth; 3 cans, 28 ounces each crushed or diced tomatoes; 1 can (15 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 cup canned corn. drained; to taste salt and pepper; optional tomato powder; optional corn meal

Hearty vegetarian chili with beans, chile peppers, tomatoes, and corn.

Submitted by: rick kubczak from milwaukee, wi
Yield: 4 quarts

Spices

Featured in this Recipe

Ingredients

vegetable or canola oil 3 tablespoons
large onion, diced 1
celery stalks, diced 3
garlic cloves, crushed 6
veggie crumbles or extra hard tofu 24 ounces
diced bell peppers 2/3 cup
dehydrated jalapeno flakes 2 tablespoons
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bay leaves 2
chili powder 3 tablespoons
ground cumin 3 tablespoons
ground New Mexican chili 1 tablespoon
smoked hot paprika 1 tablespoon
vegetable broth 2 cups
crushed or diced tomatoes 3 cans, 28 ounces each
kidney beans, rinsed and drained 1 can (15 ounces)
black beans, rinsed and drained 1 can (15 ounces)
canned corn. drained 1 cup
salt and pepper to taste
tomato powder optional
corn meal optional

Preparation Instructions:

In a large soup pot, heat the oil and saute the onion, celery and garlic until translucent. Add the veggie crumbles and stir. Stir in all the dry seasonings and bell peppers and mix until evenly coated. Slowly pour in the vegetable broth, stirring often so the seasonings do not clump. Bring the liquid to a simmer until the peppers have softened. Add the tomatoes and beans. Bring back to a simmer and adjust the salt and pepper.

More About This Recipe

If you prefer a thicker chili add tomato powder or corn meal to thicken. Garnishes: green onion, cheese, sour cream, crackers, diced onion or fresh tomato.

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Spicy Vegetarian Chili

Spices

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Bay Leaves, Turkish

Chili Powder, Medium

Cumin, Ground Seeds

Chiles, New Mexican Red Ground

Paprika, Smoked Hot

Tomato Powder

Ingredients

Preparation Instructions:

More About This Recipe

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