I lived in the great state of Texas for 5 years, and discovered that CHILI was one of the 4 basic food groups.
You know, chili? Meat, beans, onions, peppers, and spices? Yeah, THAT chili.
Texas chili is just something you really don’t mess with. Noodles are definitely NOT allowed, let alone carrots or celery or any other weird ingredients. And lentils?
Puleeeeeze.
Imagine my horror when I found a popular vegan chili recipe that included amongst other things, dates!
I know right? Dates!? WTH?!
So in order to preserve what is right and true in the world, allow me to introduce you to what Texas Style Vegan Chili is SUPPOSED to be.
This may in fact just be the best damn vegan chili you’ve ever had!
I know, I know, how can you have Texas Chili without the meat? Texas is ALL about the meat!
Well believe it or not, this recipe holds up just fine without any. Because first and foremost, Texas chile is “all about that spice, ’bout that spice, ’bout that spice, no trouble”…..
(Wow – did I really just do that? )
If you do insist on some kind of chewy goodness in your chili, then it’s about finding a substitute that works. And I’m not talking about those soy-based meatless ‘crumbles’ either. Those are about as processed and unhealthy as a whole box of twinkies.
You can try mushrooms, like portabellas maybe. I’ll admit I’ve tried them before and even though they tasted pretty good, the texture was just a bit off for my discriminate chili tastes…
No, to me, the secret to a good Texas Style Vegan Chili is Seitan.
All Hail Seitan
Pronounced say-tahn, it’s basically wheat dough that has been washed to remove all the starch. What you’re left with is 100% chewy gluten.
So – if you’re Gluten Intolerant or have Celiac Disease – bad idea – leave it out.
For the rest of us – the texture is so much like meat it’s kind of scary. And it will absorb the flavor of the spices as it cooks. Yum!
I buy mine at the local grocery store. Look for it in the “health nerd” section, you know – that section with the soy cheeses, tempeh, and miso paste?
Once you open the package, give it a good drain and rinse because it’s usually marinated in soy sauce. Cut the chunks up as small as you like and toss them into your pan when you’re sautéing your veggies.
Once you’re veggies are nice and translucent, add the tomatoes, tomato sauce, broth, beans, and spices. You can adjust the amount of jalapeño to your own individual taste, basically making this as spicy as you wish.
After everything comes to a nice slow boil, turn down the heat and let it simmer as long as you can stand it. At least a good hour or two. And although I haven’t tried it – you could probably just plop all these ingredients in a slow cooker for the day.
Talk about easy.
And good? Oh man.
I literally eat this every day! Really!
I make a big pot on Wednesday morning, and eat it for lunch and dinner, 3-4 days in a row.
Never get tired of good Vegan Chili. And THIS my friends, is as good as it gets.
Remember, accept no substitutes. And it someone offers you chili with rutabagas or some other weird ingredients….. RUN! 
“Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.”
Lyndon B. Johnson, 36th President of the United States
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 16
What Texas Style Vegan Chili is SUPPOSED to be. Thick, rich. and spicy. This may in fact just be the best damn vegan chili you've ever had! Ingredients - 1 large red onion
- 1 large red bell pepper
- 1 large green bell pepper
- 3-4 cloves garlic, crushed
- ⅓ cup low sodium vegetable broth
- 8oz package seitan, drained and chopped into bite sized pieces
- 8oz can no salt added tomato sauce
- 15oz can no salt added tomatoes
- 16oz low sodium vegetable broth (I use the tomato sauce can)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon paprika
- i teaspoon oregano
- 2 teaspoons ground cumin
- ¼ cup chili powder
- 15oz can pinto beans, drained & rinsed
- 15oz can kidney beans
- ½ 15oz can no fat refried beans
- 2 tablespoons pickled jalapeños & juice
- Chop onions, peppers, and garlic into a large soup pot
- Saute in ⅓ cup of veggie broth until translucent
- Add in seitan and continue to stir for a few minutes
- Add tomatoes, tomato sauce, and remaining broth and bring to a slow boil
- Add in spices and stir well
- Turn down the heat and add all the beans and jalapeños
- Give it one more good stir and cover.
- Simmer on low heat for about an hour.
