The challenge of Vegan chili.

[Fubarius]

So I have a big family reunion tomorrow, and every year I bring a crockpot or two of chili (midwestern style, I respect Texas style but around here if you don't add some beans they'll tell you your sloppy joes are kind of runny). Usually a mild and a hot, the mild based on my mother's recipe. Well this being 2021 and all a number of the nieces and nephews are doing the Vegan/Vegetarian thing. No problem, challenge accepted. My philosophy is that if you can pull of a halfway decent meatless chili you'll have a spectacular chili when you add a pound or two of chorizo. So the hot chili is going meatless this year, and of course people are welcome to mix to the two together if they want a spicy meaty chili.

So I think I figured something out, but I'm curious if anyone else has a basic recipe of a Vegan chili? I'm still figuring out mine (in a slow cooker, it will be hours before I know if things worked right) but I'll post the final concoction when I'm done.

[Junglepeanut]

Love cooking chili but never tried vegan. Since you mentioned chorizo I have found I almost prefer Soyrizo to the regualar stuff. I have never looked at the ingredients to see if its 100% vegan but if it is and you have never tried it I think you will be pleasantly surprised

[Fubarius]

Haven't seen that around here yet, but then again I haven't been looking for it. I was trying to avoid a "fake meat" as it were for now, just to see if the veggies can hold their own. But I will keep an eye out for Soyirzo for the future.

[Rusty Brass]

I use the same base for veggie or meat chili. It's just a bunch of peppers, onions, garlic, and tomato sauce.
4-6 Jalapeno
6 Serrano
2 Pasilla
2 Anaheim
1-2 Habanero
1 can of Roasted Green Chilis
1 medium yellow onion
1 medium red onion
1/2 small clove garlic
2 15oz cans of tomato sauce

Cut up the fresh peppers and chuck 'em into a blender with the tomato sauce. I generally leave out about half of the seeds from the jalapenos and habaneros depending on how hot I want it.
Dice up the onion and garlic and throw everything into a big pot. For veggie chili add beans (I generally use black), for meat chili add meat. Add more tomato sauce if you think it needs it. Simmer for 45 minutes to an hour. Eat.

[Knuckle Dragger]

What Rusty said. I’ve made chili with and without meats before and it’s good either way. I add beans regardless of meat because I love beans. Add cornbread to the meal and you’re in business.

[Fubarius]

I use the same base for veggie or meat chili. It's just a bunch of peppers, onions, garlic, and tomato sauce.
4-6 Jalapeno
6 Serrano
2 Pasilla
2 Anaheim
1-2 Habanero
1 can of Roasted Green Chilis
1 medium yellow onion
1 medium red onion
1/2 small clove garlic
2 15oz cans of tomato sauce

Cut up the fresh peppers and chuck 'em into a blender with the tomato sauce. I generally leave out about half of the seeds from the jalapenos and habaneros depending on how hot I want it.
Dice up the onion and garlic and throw everything into a big pot. For veggie chili add beans (I generally use black), for meat chili add meat. Add more tomato sauce if you think it needs it. Simmer for 45 minutes to an hour. Eat.

So what I ended up making was close to this. The pepper selection is a bit weak at my local grocery store up here in WI though. So I went with....
6 Jalapeno
6 Serrano
4 Bell pepper, 2 red, 2 yellow (seriously, a very limited selection at the store)
1 small can chipotle peppers in adobo sauce.
2 medium yellow onions
Garlic, about a clove.
15 oz can diced tomatoes
15 oz can tomato sauce.
1 can each dark red kidney beans, light red kidney beans, and black beans.
chili powder to taste
salt and pepper as needed.

Now I only diced the peppers, didn't think of giving them a whirl in the blender. I'll have to try that next time.

[Rusty Brass]

For some reason the Safeways around here have a pretty ridiculous pepper selection. I can't really explain it but I'm also not going to complain.
I think you've got the right idea going there. Should be a crowd pleaser.

[Jonnydread]

Wicked late to the party, but I tried out the impossible meat schloop in my chili recently and it came out really good. Also you can cook portabella mushrooms into a sort of chunky, meaty, savory delight that hits pretty good in the ol' sauce bucket.

[JeepDVLZ45]

I was actually going to recommend just using chopped portobello mushroom caps in place of the meat….but Jonny beat me to it

But I was also here to be a wise ass and point out that I’m pretty sure that “vegan chili” is actually an oxymoron

[LaurenUy]

Amazing recipe, can't wait to replicate this recipe.

[Ecapnation]

I do this often....

I use lentil beans as "chop meat" basically brown them with onions, peppers, spices, chili paste, tomato paste and use aquafaba from the lentils with some veggie stock to thicken.