George Texas Style Vegan Chili with chewy, delicious, and tender chunks of homemade vegan meat enveloped in a very spicy and smoky sauce, this Chili con Carne Vegana is insanely satisfying and will blow your mind! A little goes a long way, as this dish is really filling, that’s why the serving size is 280 g. Serve this delicious dish with a dollop of our homemade Thick and Creamy, Easy Vegan Sour Cream.
1 280 g small serving provides you with 268.5 kcal, 38% of the protein, 84% of the vitamin C, 40% of the calcium, 247.1% of the thiamin, 218.2% of the riboflavin, 109.6% of the niacin, 197.2% of the vitamin B6, 49.9% of the vitamin B12, and 55% of the manganese recommended daily.
Calling a dish “Texas Style Chili”, especially if you’re not a native of that state or even a citizen of the US, may be asking for trouble, but believe us, we have been working on this recipe for months. To make Texas chili, you really only need to remember one thing. No Beans allowed! It also means no tomatoes and generally no chili powder either! It’s what Texans call a “Bowl o’ Red”.
This recipe freezes perfectly once cooled. Store into air-tight containers, and freeze for up to 3 months. You can serve this chili with chili cheese fries (our favourite way ever!), tacos, burritos, rice, baked potatoes, etc.
PRODUCTS USED IN THIS RECIPE:
If you liked this recipe, check out our Vegan Red Cabbage Soup w/ Chunky Bratwurst Style Tofu Bites, our Swedish Style Vegan Christmas Ham, our So Delicious & Healthy Lentil Loaf made Entirely of Whole Foods, our Homemade Celebration Seitan Roast, our Mushroom Vegan Soup (Quick & Easy), our One Pot Tomato Vegan Soup with Basil Dressing, our Fluffy Homemade Vegan Bagels, our Sage&Rum Marinated Seitan Tenderloin, our Vegan Seitan Steaks (Wheat Meat), our Gluten-Free Vegan Mortadella, our Succulent Seitan Tenderloin, our Creamy Vegan Potato Gratin, and our The Best Gluten-Free and Vegan Fish & Chips. You’ll love them all!
And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).
The Best Ever Texas Style Vegan Chili
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Equipment
Ingredients
VEGAN MEAT "CARNE VEGANA"
- 1080 g extra-firm tofu, drained and dried with paper towels
- 3 tbsp canola oil
- 1/3 cup nutritional yeast
- 1/4 cup white miso paste
- 2 tbsp Japanese soy sauce, or tamari for gluten-free option
- 1/2 tsp black pepper, freshly ground
- 1 tbsp garlic powder
- 2 tbsp tomato paste
CHILI SAUCE
- 6 chili peppers, a combination of different ones
- 1 1/2 tsp cumin, freshly ground
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp sea salt
- 1 1/4 cup water
CHILI
- 2 tbsp canola oil
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 2 cup vegetable broth
- 1 cup water
- 2 tbsp cornstarch
- 1 tbsp Muscovado sugar
- 1 1/2 tbsp distilled white vinegar
Instructions
VEGAN MEAT "CARNE VEGANA"
- Preheat the oven to 356ºF/180ºC.
- In a large bowl, combine the canola oil, nutritional yeast, white miso paste, Japanese soy sauce, freshly ground black pepper, garlic powder, and tomato paste, until a smooth soft paste has formed.
- Crumble the drained and dried with paper towels tofu into bite-sized pieces (2 cm radius aprox) and place inside the large bowl. Mix well, using a sturdy spatula until all the tofu's been coated.
- Line two baking trays with sheets of parchment paper.
- Spread the coated tofu evenly over the lined baking trays. Bake in batches, on the middle rack of the oven for 45 minutes. Take out of the oven to stir through. Place back inside and bake again for 10-20 more minutes, or until it's looking chewy and dry. Be careful not to burn it!
CHILI SAUCE
- Gently toast the chilis in a skillet over low-medium heat until fragrant.
- Place the toasted chilis in a bowl and cover them with very hot water. Let them soak in the very hot water for 30 minutes.
- Drain, split, and remove the stems and seeds of the chilis.
- In a high-speed blender, combine the chilis, freshly ground cumin, freshly ground pepper, sea salt, and water, and blend until a very smooth sauce forms. Use a fine mesh sieve to strain the chili mixture, and discard the solids.
CHILI
- In a large non-stick skillet, over medium-low heat, heat the canola oil, and sauté the chopped onion and minced garlic for 3-4 minutes. Stir in the vegetable broth and chili sauce.
- Dissolve the cornstarch in the 1 cup of water, until there are no lumps. Add it to the skillet. Bring the skillet to a simmer. Reduce the heat to a low simmer and cook until there are approximately 2 cups of liquid left. It takes about 1 hour.
- Stir in the Muscovado sugar, distilled white vinegar, and baked tofu bites, and let simmer for 10 more minutes.
- Turn off the heat and let it rest for 30 minutes before serving.
- Enjoy this delicious and full of protein dish! And remember, a little goes a long way, this dish is SO filling!
- Serve hot, in small amounts, in bowls, accompanied by avocado and tomato salad, cornbread, and a dollop of our Vegan Sour Cream.
Notes
- Store in a sealed container, in the refrigerator, for up to a week.
Nutrition
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Super tasty!!!
So lovely to hear that you like our recipe 🙂
This chili is so so so delicious! My husband is an omnivore and he LOVED IT! No one would know it’s vegan! Really amazing recipe thank you very much!!!
This is the best vegan chili ever! Love that it does not have beans because some people at home refuse to eat them! Brilliant recipe, so delicious and SO SPICY HAHA