Name: Vegan Chili
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4 -6 servings
Ingredients: 1 package crumbles or 3 cups vegan taco meat; 1 Tbsp water; 1 onion; 2 bell peppers; 1 jalapeño pepper optional, omit if you don't do spicy; 3 garlic cloves; 1/2 tsp chili powder optional, omit if you don't do spicy; 1 tsp cumin; 1 tsp oregano; ½ tsp black pepper; ½ tsp salt; 3 to matoes; 1 cup beer you can substitute water

Recipe

Vegan Chili

Try a bowl of this delicious vegan chili and tell me you don't like it. I dare you!

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient batch: 3× original. Base yield: 4 -6 servings.

Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.

Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.

Yield: 12 -6 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 45 minutes
Additional Time: 20 minutes

Ingredients

3 package crumbles or 3 cups vegan taco meat
3 Tbsp water
3 onion
6 bell peppers
3 jalapeño pepper optional, omit if you don't do spicy
9 garlic cloves
1 1/2 tsp chili powder optional, omit if you don't do spicy
3 tsp cumin
3 tsp oregano
1 1/2 tsp black pepper
1 1/2 tsp salt
3 to matoes — original amount unchanged; adjust manually
3 cup beer you can substitute water

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4 -6 servings.

1 package crumbles or 3 cups vegan taco meat
1 Tbsp water
1 onion
2 bell peppers
1 jalapeño pepper optional, omit if you don't do spicy
3 garlic cloves
1/2 tsp chili powder optional, omit if you don't do spicy
1 tsp cumin
1 tsp oregano
½ tsp black pepper
½ tsp salt
3 to matoes
1 cup beer you can substitute water

Instructions

Puree and strain the tomatoes. Set aside.
Chop the onion, bell peppers, and jalapeño pepper into smaller pieces (pea sized). Dice the garlic.
Saute all the chopped veggies in water in the Instant Pot on saute mode for 7 minutes. Add garlic and cook for an additional 1 minute.
Add the strained tomato liquid and spices, put the lid on the pot and set it to sealing. Pressure cook (or press manual) for 10 minutes. Allow pressure to release naturally for 20 minutes.
Stir the vegan crumbles into the chili. Put the lid back on to get the crumbles heated up for about 5 minutes, then it's ready to serve.
Top with vegan cheese, vegan sour cream or avocado.

Notes

I recommend using one green bell pepper and one of another color. I usually use one green and one red.

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/vegan-chili-recipe/