1

ABOUT THE RECIPE:

This slightly spicy and totally satisfying “Meaty” Two-Bean Vegan Chili uses vegan burger patties in place of meat to add authentic flavor along with a hearty texture. This is my hubby’s favorite jazzy chili!

Makes 4 servings

2

INGREDIENTS:

1 medium yellow or sweet onion, sliced
2 tablespoons extra-virgin olive oil, divided
2 tablespoons gluten-free tamari or coconut aminos, divided
1 tablespoon plus 1 teaspoon chili powder, divided
1 teaspoon garlic powder
7 tablespoons water, plus more as needed, divided
4 frozen, gluten-free, vegan burgers or 12 to 14 ounces gluten-free, vegan beefless ground crumbles
1 can (28 ounces) diced tomatoes, with juice
1 can (15 to 16 ounces) white beans, drained and rinsed (your preferred variety)
1 can (15 to 16 ounces) red kidney beans, drained and rinsed
¼ rounded teaspoon freshly ground black pepper

3

INSTRUCTIONS:

Put the onion, 1 tablespoon olive oil, 1 tablespoon tamari, ½ tablespoon chili powder, and 1 teaspoon garlic powder into a soup pot and cook over medium-high heat for 3 minutes, stirring often. Add 3 tablespoons of water, cover and cook, for 3 to 5 minutes, stirring occasionally, adding a bit more water if the pan becomes dry.

Add the frozen burgers, 4 tablespoons water, and 1 tablespoon olive oil. Cover and cook for about 10 minutes, breaking up the burgers into chunks with the back of a large spoon, and adding a bit more water if the pan becomes dry.

4

Add the diced tomatoes with juice, white beans, kidney beans, 1 tablespoon tamari, ½ tablespoon plus 1 teaspoon chili powder, and ¼ rounded teaspoon freshly ground black pepper and stir to combine. Cover, and bring the chili to a slow simmer. Decrease the heat to medium-low, cover loosely, and cook for 80 to 90 minutes, stirring occasionally, or until the chili is thickening up.

Ingredients

Directions

1

ABOUT THE RECIPE:

This slightly spicy and totally satisfying “Meaty” Two-Bean Vegan Chili uses vegan burger patties in place of meat to add authentic flavor along with a hearty texture. This is my hubby’s favorite jazzy chili!

Makes 4 servings

2

INGREDIENTS:

1 medium yellow or sweet onion, sliced
2 tablespoons extra-virgin olive oil, divided
2 tablespoons gluten-free tamari or coconut aminos, divided
1 tablespoon plus 1 teaspoon chili powder, divided
1 teaspoon garlic powder
7 tablespoons water, plus more as needed, divided
4 frozen, gluten-free, vegan burgers or 12 to 14 ounces gluten-free, vegan beefless ground crumbles
1 can (28 ounces) diced tomatoes, with juice
1 can (15 to 16 ounces) white beans, drained and rinsed (your preferred variety)
1 can (15 to 16 ounces) red kidney beans, drained and rinsed
¼ rounded teaspoon freshly ground black pepper

3

INSTRUCTIONS:

Put the onion, 1 tablespoon olive oil, 1 tablespoon tamari, ½ tablespoon chili powder, and 1 teaspoon garlic powder into a soup pot and cook over medium-high heat for 3 minutes, stirring often. Add 3 tablespoons of water, cover and cook, for 3 to 5 minutes, stirring occasionally, adding a bit more water if the pan becomes dry.

Add the frozen burgers, 4 tablespoons water, and 1 tablespoon olive oil. Cover and cook for about 10 minutes, breaking up the burgers into chunks with the back of a large spoon, and adding a bit more water if the pan becomes dry.

4

Add the diced tomatoes with juice, white beans, kidney beans, 1 tablespoon tamari, ½ tablespoon plus 1 teaspoon chili powder, and ¼ rounded teaspoon freshly ground black pepper and stir to combine. Cover, and bring the chili to a slow simmer. Decrease the heat to medium-low, cover loosely, and cook for 80 to 90 minutes, stirring occasionally, or until the chili is thickening up.

“Meaty” Two-Bean Vegan Chili

Serve the chili in wide soup bowls topped with Laura’s Vegan Sour Cream, if desired.

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