Spicy Vegan Chili Recipe

spicy vegan chili

Spicy Vegan Chili Recipe

I made this vegan last week and it was a winner!  It’s definitely going into my rotation.   Making a huge pot of chili is a great way to food prep without having to cook lots of different foods.  You just make a large pot once and you can eat it for days!  This is a healthy vegan recipe that uses tofu instead of turkey and meat. 

You can control the spice in this vegan chili by adding more chili’s or cayenne pepper.  It is filled with a hearty combination of beans, tomatoes, spices, and the vegetable-based protein of your choice will please vegans, vegetarians, and carnivores alike. Top with diced onions or avocados!  Enjoy!

spicy vegan chili

 

“Tofu Beer Chili”

Prep Time – 40 Minutes

Cook Time – 30-35 Minutes

Total Time –  About 1 Hour 30 Minutes

Yields – 8 Servings

negro modelo recipe

 Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups diced onions
  • 1 Poblano Chili1 Jalapeno Pepper
  • 2 cloves minced garlic
  • 1 teaspoon unsweetened cocoa
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper   **If you like it hot**
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup diced green pepper or 1/2 cup canned mild green chilies
  • 1 small can of chipotle chilies in adobo, minced, you can use less if you’d like
  • 1 (20 ounce) can diced tomatoes in juice
  • 11.5-ounce can V-8 vegetable juice
  • 1 Negro Modelo (my preference) or other dark beer
  • 14.5 ounce can kidney beans, drained and rinsed
  • 14.5-ounce can pinto beans, drained and rinsed
  • 14.5-ounce can black beans, drained and rinsed
  • juice of 1/2 lime
  • 1 pound firm smoked tofu, diced
  • Tabasco or chili garlic paste to taste
  • Avocado poblano chili recipeClick Here To DownloadDirections
  1. In a large kettle or Dutch oven set over medium heat, heat the olive oil until it ripples. Add the onion, garlic, cocoa, and spices and cook, stirring occasionally, for 3 to 5 minutes, until the onions are clear and the spices fragrant.
  2. Add the peppers and cook for 2 minutes, then add the tomatoes, V-8, beer, beans, and tofu. Simmer for 30 minutes, until the flavors are blended.
  3. Add the lime juice and Tabasco or chili garlic paste to taste. Serve warm, or chill and rewarm the next day for even better flavor.
  4. Yield: eight 12-ounce servings.

Other Tips For This Spicy Vegan Chili

  • Substitute hard cider for the dark beer if you’re eating gluten free; you can also leave this out altogether if you don’t want any alcohol.
  • If you’re eating gluten free, be sure to use plain (firm) tofu; seasonings added to other types of tofu may contain wheat products.
  • If you can’t find smoked tofu, add some more of the liquid from the chipotles for its smoky flavor, and use drained firm tofu, diced.

 

Click Here To Download

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