Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 (12 ounce) package vegetarian burger crumbles
- 1 teaspoon browning sauce (such as Kitchen Bouquet®)
- 2 (15 ounce) cans stewed tomatoes
- 2 cups vegetable broth
- 1 (15 ounce) can chili beans
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon chopped chipotle chile in adobo sauce
- 1 teaspoon salt, or more to taste
Why This Recipe Stands Out
Full of bold flavors that warm you up from the inside out. It’s a great way to enjoy a hearty meal without any animal products. The smoky and spicy notes make it satisfying and perfect for any season.
Helpful Chef Tips
- Toast your spices before adding them to deepen their flavor.
- Use canned beans for convenience, but rinse them well to reduce salt.
- Let the chili simmer gently to allow the flavors to meld beautifully.
- Use canned beans for convenience, but rinse them well to reduce salt.
- Let the chili simmer gently to allow the flavors to meld beautifully.
Directions
Warm some olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes fragrant—this usually takes about 5 minutes. Next, toss in the burger crumbles along with the browning sauce, stirring everything together so the onions and crumbles get nicely coated. Pour in the stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and a pinch of salt. Give everything a good stir, then bring the mixture up to a gentle boil. Once bubbling, lower the heat to medium-low and let it simmer for 15 to 20 minutes, until the tomatoes break down and the beans are tender. Stir occasionally and enjoy the cozy aroma filling your kitchen!
Serving Tips
Serve with a side of steamed rice or warm cornbread for a comforting meal. A dollop of vegan sour cream or avocado slices adds a cool contrast to the heat. Fresh cilantro or chopped green onions also brighten up the dish.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—divide it into portions and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
