Hearty Vegan Chili

On several occasions, I've served this chili to meat eaters who were unaware that this was a vegetarian dish. Every time, they said they absolutely loved it (and were surprised - and sometimes weirdly annoyed - to find out it didn't contain meat). HA

This satisfying chili has also been a perennial favorite amongst my weight loss clients, as it feels like you’re eating something quite rich when you are not. This recipe is from my first book, Radiant Health, Inner Wealth.

Photo by Olga Eglite

Photo by Olga Eglite


Hearty Vegetarian Chili

2 tablespoons oil (olive, coconut, or sunflower)
2 small-medium onions, chopped
2 cups vegan burger crumbles (such as Beyond Meat brand)
2 cups liquid vegan broth
2 cans (15 oz. each) red kidney or pinto beans, with juice (not drained)
2 cans (14.5 oz. each) diced tomatoes, with juice (not drained)
6 tablespoons chili powder (use a blended chili powder mix, not ground chilies)
¼ cup tamari, shoyu, or soy sauce
10 (yes, ten!) medium cloves garlic, minced or pressed
2 tablespoons each: organic sugar (or coconut sugar) and balsamic vinegar
2 teaspoons sea salt (or less if you prefer)

1. Heat the oil in a large soup pot over medium-high heat. When the oil is hot, sauté the onions and crumbles in the oil until the onions begin to soften. If necessary, add a little of the broth to prevent sticking.

2. Add everything else (except for the salt) and stir well to combine.

3. Reduce the heat to medium-low and simmer, stirring often, until the mixture is thick and the desired consistency is attained. This should take about 30-45 minutes.

4. Stir in the sea salt and serve. Laugh silently to yourself if your guests begin to comment on the best beef chili they’ve ever eaten.

Serves 8; GF/Green (according to the health guidelines in my cookbooks)