One-pot Vegan Chili
- Adriana Daoust Mariette
- Feb 10, 2018
- 1 min read
No meat, no dairy, and no eggs! (Just to clarify for the weirdo out there that puts eggs in their chili). You don't have to be vegan to enjoy this chili. My carnivore husband can attest that this recipe tastes like true chili con carne. I made sure the flavors were robust and savory like the real deal. A perfect lunch or dinner idea easily made in one pot. (Everyone is happy when there are fewer dishes to clean).
In this recipe, I have a soy-based fake "meat" from my local grocery store. I realize this exact item may not be accessible to everyone, but there is likely a similar product where you shop. Otherwise, other substitutes can be sauteed mushrooms or crumbled, marinated tofu. If you don't have any of these on hand, this recipe can stand on its own with more beans, corn, and peppers supplemented in its place.
You may notice a couple of odd spices in this sauce. Why cacao powder and soy sauce? Cacao powder deepens the full, earthy taste while soy sauce is a more savory alternative to normal table salt. Taste test your sauce before mixing it in to be sure it is exactly how you want it.
Every good chili needs a complimentary topping. I, personally, favor the fresh flavors to complement the heartiness of the sauce. Vegan-friendly suggestions: soy or coconut-based yogurt, lime zest, cilantro, spring onion, or avocado.
I hope you enjoyed this recipe and tried it out for yourself! Have any other recipes you want to see turned vegetarian or vegan? Let me know in the comments below.
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