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The Best Ever Texas Style Vegan Chili

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!
Course Main Course, Mock-meats & Burgers, Stews
Cuisine Tex-Mex Cuisine, US Cuisine
Diet Gluten Free, Vegan
Keyword Baking, Stewing
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 268.5kcal
Author George

Ingredients

VEGAN MEAT "CARNE VEGANA"

CHILI SAUCE

CHILI

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

Serving: 280g | Calories: 268.5kcal | Carbohydrates: 15.6g | Protein: 19.2g | Fat: 16.1g | Saturated Fat: 1.9g | Sodium: 793.6mg | Potassium: 490.39mg | Fiber: 3.3g | Sugar: 5.8g