Hearty Vegetarian Chili Con Carne! This is the kind of chili that will satisfy everyone at your table.
Football, apple and pumpkin picking, and bonfires are all back in season in the Northern Hemisphere. That means that you’re going to want a big pot of chili warming on your stove to celebrate your favorite team, to feed your soul after a day of running through orchards, and to keep you even warmer on a chilly night in front of a roaring fire.
These kinds of activities warrant thick and hearty, spicy and bold, meaty and chewy chili that doesn’t have one bit of meat in it.
This oil-free vegetarian chili recipe is reminiscent of chili con carne. If you’ve been a veg head for as long as I’ve been, you might not remember what that tastes like. If you still eat meat, you might be skeptical. I get it, and I promise that this easy and hearty chili recipe will jog your memory and satisfy the most persnickety chili connoisseur.
WHY CAULIFLOWER IS A GREAT MEAT ALTERNATIVE
There’s only one vegetable that can take your chili from almost thick and meaty to, whoa, are you sure there isn’t meat in this chili? That magical ingredient is cauliflower.
Before you cauliflower haters slam the door on me, hear a woman out. When simmered in tomatoes, chili powders, cumin, and other spices, the only part of the cauliflower that you’re going to notice is its texture, and that texture is similar to ground meat.
You won’t taste it, unless you’re a supertaster. If you’re a supertaster who hates cauliflower, then I’m sorry, this isn’t for you. If you’re not one of those people, then you seriously need to try this hearty vegetarian chili con carne.
HOW TO MAKE MEATLESS CHILI CON CARNE
This is the easiest chili recipe. You can make it harder by using fresh tomatoes, which means removing the skins and seeds and finely chopping them, but why would you? You can also use soaked and cooked dried beans if you prefer. In that case I’d suggest using only kidney beans so you don’t have to soak three different types of beans. Also, if you prefer to make chili in a crock-pot, I encourage you to sauté the onion, pepper, cauliflower, and garlic in a pan before adding them to the pot.
STEP ONE – Sauté the onion, jalapeno, cauliflower, and garlic on low heat for approximately 5 to 8 minutes, or until the onion is soft and translucent. If the vegetables begin to stick to the pan add a few tablespoons (30 ml) of water to deglaze the pan. If you want to cook them in oil use 1 tablespoon (15 ml).
STEP TWO– Add the tomatoes, water, beans, spices, vegan Worcestershire sauce, and bay leaf and stir until completely combined. Bring to a boil.
STEP THREE – Reduce the heat to a low simmer and cook for at least three hours. Stir frequently to prevent scorching. When ready, the chili will be thick, not watery.
Top the chili with shredded vegan cheddar cheese, chopped onions, chopped fresh tomatoes, guacamole, or whatever you like on your chili.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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HEARTY VEGETARIAN CHILI CON CARNE
Ingredients
- 1 tablespoon avocado oil (optional)
- 1 large red onion finely diced
- 1 medium cauliflower stem removed and finely chopped
- 1 large jalapeno pepper seeds removed and finely diced
- 3 garlic cloves minced
- 26 ounce crushed tomatoes
- 3 cups water
- 2 cups kidney beans, see note
- 2 cups black beans
- 2 cups light red kidney beans
- 3 tablespoon ground chili powder
- 1 tablespoon plus 2 teaspoon (5 g) ground cumin
- 2 teaspoon chipotle chili powder
- 2 tablespoon vegan Worcestershire sauce (we us Annie’s brand)
- 1 bay leaf
- 2 teaspoon ground sea salt, or more if desired
- Black pepper to taste
TOPPINGS
- Shredded vegan cheese
- Diced onion
- Diced tomato
- Guacamole or avocado slices
Instructions
- In a large dutch oven/chili pot, heat the oil (optional) and sauté the onion, jalapeno, and cauliflower on medium-low heat until the onion is soft and translucent. Approximately 5 to 8 minutes. If you opt out of the oil, dry cook the veggies and add 1 to 2 tablespoon (15 to 30 g) of water to deglaze the pan if they stick. Add the garlic and cook for 1 to 2 minutes. Don’t let the garlic burn or you’ll end up with a bitter chili.
- Add the tomato, water, beans, spices, Worcestershire sauce, bay leaf, salt and pepper and stir to completely combine. Bring to a boil.
- Reduce the heat to a low simmer and cook uncovered for at least three hours, or until thick and hearty. Stir frequently to avoid scorching the bottom.
- Top with your favorite topping.
Notes
Nutrition
Robin says
It doesn't need to be cold outside to have awesome chili!! I live in Miami Beach it's 90 degrees outside and I just made this recipe. This is the best chili, you can't even tell there isn't meat in it.
Thank you!
Linda Meyer says
Hi Robin! You're absolutely right, the spices in chili can actually make you feel cooler. 🙂 I'm so happy you enjoyed our recipe. Thanks so much for letting us know, we truly appreciate it.
Sarah says
Making this now for my annual Chili Night but can't find how much water to add in with the tomatoes, etc....help! (Can't wait-- it looks amazing!)
Linda Meyer says
Hi Sarah! I hope the chili turned out. You add 3 cups of water with the tomatoes. 🙂
Trinity says
This looks so nourishing and warming - I could eat it all day long at the moment with the chilly weather setting in.
Linda Meyer says
Thank you, Trinity! It's SO hot in Chicago this week. 90s and humid for over a week now. 🙁 I'm looking forward to cooler temps.
Mel | avirtualvegan.com says
I love that you used cauliflower as a ground meat replacer. It's such a versatile veggie and your chili sounds and looks delicious!
Linda Meyer says
Thank you, Mel! It's so versatile, as you well know from your delicious Alfredo recipe. 🙂
kate says
Yum! What a great list of ingredients. I love adding cauliflower to vegetarian recipes!
Linda Meyer says
Thank you! Cauliflower is such a versatile ingredient.
Adelaide says
Very good everything here, I love this type of post, grateful to find on the internet content of great quality.
Linda Meyer says
Thank you so much!
Amy Katz from Veggies Save The Day says
What a great idea to use cauliflower! This chili looks amazing!
Linda Meyer says
Thank you, Amy!
Jasmine says
I am defintiely going to try this! It is a rainy day here in Los Angeles and this is the perfect cozy meal!
Linda Meyer says
It's raining in LA? What is going on?! It's like 90 degrees and humid in Chicago. The weather is crazy!! Enjoy the chili and let me know what you think. 🙂
Claire P says
I'm a spicy food lover. I also don't like cauliflower much but after looking at this dish I'll definitely try this at home. Thanks for sharing.
Linda Meyer says
Hey Claire! Thanks so much! This is a great way to eat cauliflower if you're not a fan. Let me know what you think. 🙂
alisamarie says
The addition of cauliflower is smart and so unique. I don't think I've ever seen a chili with it before.
Linda Meyer says
Hi Alisa! I love using cauliflower as a meat substitute. I have a sloppy Joe recipe with it that my son devours.
Strength and Sunshine says
The more hearty and filling the better! What a crowd-pleaser this must be
Linda Meyer says
So hearty! Thanks Rebecca!
nicoleanndawson says
I make a ton of chili when the weather cools off but I have yet to ever add cauliflower to it. Thinking I may have to change it up next time.
Linda Meyer says
Hey Nicole! Yes, add it, it's a nice addition to chili. 🙂
Christine @ Run Plant Based says
Yum, this looks great and perfect for winter. Great on having the oil free option too, thanks!
Linda Meyer says
Thank you! Hopefully it's cooling off for you and you'll feel like making something fall like soon. 🙂
veggiesdontbite says
Love a fully loaded bowl of chili on a cool night! We aren't quite there yet over here in SoCal but putting this in my back pocket!
Linda Meyer says
We are having a mini heat wave after some refreshing cool temperatures, I'm going to have to wait for a week before making this again.
Dianne's Vegan Kitchen says
I love that you use cauliflower in this! Such a great idea for replacing the meat!
Linda Meyer says
Thanks, Dianne! I love using cauliflower as a healthy alternative to recipes that require a meaty texture. It worked so well for this chili.