Rat City Chili (Vegan)

Rat City Chili (Vegan)

Ready in 3 hours
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Rat City Chili (Vegan)"

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As a displaced cowgirl living in Seattle, I am a vegetarian but miss the savory spices and fiery flavor of traditional Texas meat chili (no beans, of course). Thus, I developed the following “Rat City” chili recipe as an homage to my Texas roots. The only difference is that this chili dish can be enjoyed by vegetarians and even vegans (if you pay close attention to your ingredient choices.)

"You could fool almost any meat eater with this recipe. Nice and thick and the veggie crumbles give a substantial feel to it.

I reduced the Cayenne Pepper by half due to personal taste preferences but still a spicy dish for a cold, snowy Michigan day."

- BillyBaroo

Ingredients

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2 pounds vegetarian “ground beef” crumbles; (Meatless Gourmet
1 quart vegan broth; (homemade or store bought)
1 8-oz can tomato sauce; 8 oz
3 teaspoons bouillon substitute; (i.e. Better Than Bouillon)
1 teaspoon Cayenne pepper; (divided use)
4 tablespoons chili powder; (divided use)
2 Serrano chili peppers; (whole for simmering)
1 teaspoon black pepper
4 teaspoons onion powder; (divided use)
2 teaspoons garlic powder
1 teaspoon white pepper
1 tablespoons ground cumin; (divided use)
1 teaspoon Salt
1 dash hot sauce (I recommend Cholula Hot Sauce)
1 dash dash of lime juice

Original recipe makes 8

Servings  

Preparation

Cook the veggie crumbles in a non-stick skillet until tender (I recommend cooking on low/medium heat for 15 minutes, in batches if necessary).

Place cooked crumbles into a large stew pot and add veggie broth and tomato sauce. Bring ingredients to a boil then immediately reduce heat to simmer.

Add 3 ½ TSP onion powder; bouillon; ¼ TSP Cayenne pepper; 3 TBSP chili powder; and Serrano chili peppers. Stir.

Simmer for 1 hour, stirring occasionally. After 1 hour, remove the peppers.

Add black pepper; ½ TSP onion powder; garlic powder; white pepper; 1 TBSP cumin; ¼ TSP Cayenne pepper & remaining 1 TBSP chili powder. Stir.

Simmer for 30 minutes, stirring occasionally.

Add salt; remaining 1 TSP cumin; remaining ¼ TSP Cayenne pepper, lime juice & hot sauce. Stir.

Simmer for 15 minutes, stirring occasionally.

Allow to sit for 15 minutes before transferring to refrigerator.

For best results prepare on the eve of your event then refrigerate overnight. Reheat prior to serving and enjoy some authentic Texas chili that’s animal friendly!

Credits

Added on Award Medal

An easy & tasty vegan chili. The key to the great taste is the balance of spices. Dip in a hearty wheat bread and it's the most filling, delicious meal ever! photo by natbrandon78 natbrandon78

Calories Per Serving: 37 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very hearty and satisfying! My hubby (who is a total foodie)was very impressed that it was meat-free :)
kimmiepoo11 6 months ago
You could fool almost any meat eater with this recipe. Nice and thick and the veggie crumbles give a substantial feel to it. I reduced the Cayenne Pepper by half due to personal taste preferences but still a spicy dish for a cold, snowy Michigan day.
BillyBaroo 1 year ago
Please note that all measures and times are approximate. Use your best judgment to ensure a good, hearty meal! [I posted this recipe.]
natbrandon78 4 years ago
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