texas-style red chili

   

Overview

Time: 45 minutes or 3 to 6 hours slow cooker
Dishes: large pot 

Hello, hello Dear Readers!

Excellent chili, folks! This Texas-style Red Chili is as meaty as a chili can get and still be meatless. And, yes, it has beans. I was going to skip the beans, but my husband, who worked for a chili cook-off  in Texas for many moons, begged me not to. He said, it's all at the cook's discretion, regardless of the bean-naysayers. 

Therefore, you heard it from a chili expert - beans or no beans is up to the cook; add it or not. If you skip the beans, increase the meatless meat by 3 cups or so. 

I used 1 block of Impossible Meat and 1/2 bag of Taco Crumbles by Butler Soy Curls in this recipe, but any ground meatless meat will be just fine. I rehydrated 1/2 package of the crumbles with about 1 cup of water. I browned them together and then added the rest of the ingredients. It cooked in the slow cooker on high for 3 hours. Nothing could be simpler, really.

And it was fantastic! We topped ours with Fritos, cheddar shreds, Follow Your Heart sour cream and jalapenos. This chili is only as spicy as your chili powder, so you can up the heat any way you like: cayenne, spicier chili powder or hot sauce. However you make it, just make a batch. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Rehydrate or thaw any grounds you'll be using.
• While browning the grounds, gather the rest of your ingredients.
• Dump and cook. Simple. Slow cooker is great here. 

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Texas-style Red Chili

www.ZsusVeganPantry.com

Makes 6 servings 

weekday

May be cooked in a slow cooker.

2 tablespoons olive oil

1/2 - 2 pounds vegan grounds (like rehydrated TVP, Soy Curls, Beyond Meat or Gardein) (5 - 7 cups, not packed)

1 tablespoon onion granules

1 tablespoon adobo seasoning

2 cups water

2 (15-ounce) can kidney beans, undrained

1/4 cup tomato paste

1 (15-ounce) can tomato sauce

2 tablespoons vegan worcestershire sauce

3 tablespoon chili powder

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon brown sugar

1 tablespoon vegan broth mix (like Better Than Bouillon)

Toppings:

Frito or tortilla chips

Vegan shredded cheddar cheese

Minced onion

Minced cilantro

Nondairy sour cream

Thinly sliced jalapeno

1. Grounds: Add the oil to a large pot over medium heat. Add the grounds, onion and adobo seasoning. Stir well and cook to brown lightly, about 5 minutes.   

2. Liquid: Add the water, tomatoes, worcestershire, chili, paprika, cumin, sugar and broth mix. Stir well. Bring to boil, reduce to simmer over medium-low heat and cook for 40 minutes, covered. Stir as needed. Or cook in a slow cooker for 6 hours on low or 3 hours on high. 

3. Serve: Serve the chili with your choice of toppings: fritos, cheese, onion, cilantro, sour cream, jalapeno, etc. 

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