Best Vegan Chili: A-Game Chili
I have made many a chili recipe, and this one is a hot favorite! Don’t be leery of the buckwheat groats; I
am not usually a huge buckwheat fan, but they work in this recipe, giving a wonderfully chewy and substantial
texture. Depending on how much heat you enjoy in your chili, you can kick up the spices or tone
them down as needed. Serves 5 or more
Servings 5 or more
Ingredients
- 3 tablespoons dry red wine see note
- 9 - 10 cups chopped portobello or cremini mushrooms just under 2 pounds; see note
- 11 /2 - 2 cups diced onion
- 4-5 teaspoons mild chili powder
- 1 tbsp smoked paprika
- 1 1/2 teaspoons dried oregano
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/2 teaspoon crushed red pepper or to taste
- 2 cups diced bell pepper
- 1 cup diced zucchini
- 1/2 cup buckwheat groats
- 1/2 cup tomato paste
- 3 large cloves garlic minced
- 1 14-ounce can pinto beans, rinsed and drained
- 1 14-ounce can black beans, rinsed and drained
- 1 14-ounce can kidney beans or additional black beans, rinsed and drained
- 3 cups water
- 2 tablespoons chopped sun-dried tomatoes
- 1 teaspoon molasses
- 1/2 - 1 cup frozen corn kernels
- Hot sauce for serving (optional)
- Lime wedges for serving
Instructions
- Pour the wine into a large soup pot and set over medium-high heat. Add the mushrooms, onion and spices. Cook for 10 minutes, stirring occasionally, to allow the mushrooms to release their moisture and the onions to soften. (The mushrooms will release enough moisture to prevent sticking.)
- Add the bell pepper, zucchini, buckwheat, tomato paste, and garlic and cook, stirring often, for 3–4 minutes. Add the beans, water, sun-dried tomatoes, and molasses and stir. Increase the heat to high to bring the chili to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, until the buckwheat is fully cooked.
- Stir in the corn and allow to heat through for a couple of minutes. Taste and adjust the seasoning as desired. Serve with hot sauce, if desired, and lime wedges.
Notes
Wine Note: Instead of wine, you can use 2 tablespoons of balsamic vinegar plus 1 tablespoon water or juice.
Mushroom Note: The mushrooms add great texture to this chili, along with the beans and buckwheat. If, however, you are not a mushroom lover, here are some suggestions for substitutions for the mushrooms. Keep in mind that the mushrooms reduce quite a lot with cooking:
• 1–2 cups finely chopped cauliflower (or 2 cups store-bought cauliflower rice) and another 1–2 cups diced zucchini
• Another 1/2 cup buckwheat groats and another 1 cup diced zucchini (you may need to add more water)
• 1 (7- or 8-ounce) package tempeh, finely chopped, and another 1 cup diced bell pepper Recipe Renewal! To use any leftover chili:
• Spoon onto halved cooked white or sweet potatoes, and bake ’em! Top with vegan cheese before baking, or top with What-amole (Dreena's Kind Kitchen) or chopped avocado for serving.
• Make quick tacos using the chili as the filling and adding some chopped lettuce, tomatoes, and avocado as supporting stars! Want something extra? Drizzle the tacos with ’Kin Queso (DKK).
• Make chili dogs (vegan dogs, of course), burritos, quesadillas, or a Mexican lasagna!
• 1–2 cups finely chopped cauliflower (or 2 cups store-bought cauliflower rice) and another 1–2 cups diced zucchini
• Another 1/2 cup buckwheat groats and another 1 cup diced zucchini (you may need to add more water)
• 1 (7- or 8-ounce) package tempeh, finely chopped, and another 1 cup diced bell pepper Recipe Renewal! To use any leftover chili:
• Spoon onto halved cooked white or sweet potatoes, and bake ’em! Top with vegan cheese before baking, or top with What-amole (Dreena's Kind Kitchen) or chopped avocado for serving.
• Make quick tacos using the chili as the filling and adding some chopped lettuce, tomatoes, and avocado as supporting stars! Want something extra? Drizzle the tacos with ’Kin Queso (DKK).
• Make chili dogs (vegan dogs, of course), burritos, quesadillas, or a Mexican lasagna!