The Best Vegan Chili Recipe (Served in a Hat)

Name: The Best Vegan Chili Recipe (Served in a Hat)
Prep time: 4 min
Cook time: 24 min
Total time: 28 min
Yield: 2 full hats (about 9 cups of chili)
Ingredients: 3 tablespoons olive oil; 2 cups seitan; 1 cup onion; 1 cup red bell pepper; 2 tablespoons garlic; ¼ teaspoon ground black pepper; 1 ½ teaspoon cumin; 1 teaspoon smoked paprika; 2 teaspoons Mexican chili powder; 1 teaspoon oregano; 2 tablespoons tomato paste; 3 tablespoons Chipotle chilies in Adobo sauce; 2 teaspoons molasses; 28 oz. can crushed tomatoes; 1 cup unsalted vegetable stock; 1 cup vegan refried beans; 15 oz. can pinto beans; 15 oz. can kidney beans; 1 ½ teaspoon salt; 3 tablespoons chopped dark chocolate; Hat(s) of your choice; Shredded vegan cheddar; pickled red onions; Lime wedges; vegan sour cream; avocado slices; cilantro leaves; minced chives; vegan cornbread

User Reviews

5.0

21 reviews

Excellent

Prep Time
4 mins
Cook Time
4 mins
Total Time
28 mins
Servings
2 full hats (about 9 cups of chili)
Calories
996 kcal
Course
Main Course, Soup
Cuisine
American

The Best Vegan Chili Recipe (Served in a Hat)

Joelle Ward

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This is the ultimate vegan chili recipe. None other is so delicious that it still slaps when served from a gentleman's cap with tortilla chips, or a lady's floppy brimmed hat with a ribbon on it.

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Ingredients

Servings

3 tablespoons olive oil
2 cups seitan hand torn, or coarsely ground in a food processor, or use store-bought vegan mince
1 cup onion diced
1 cup red bell pepper diced
2 tablespoons garlic minced
¼ teaspoon ground black pepper
1 ½ teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons Mexican chili powder
1 teaspoon oregano
2 tablespoons tomato paste
3 tablespoons Chipotle chilies in Adobo sauce minced
2 teaspoons molasses
28 oz. can crushed tomatoes fire-roasted if available
1 cup unsalted vegetable stock or water
1 cup vegan refried beans
15 oz. can pinto beans drained and rinsed
15 oz. can kidney beans drained and rinsed
1 ½ teaspoon salt or to taste
3 tablespoons chopped dark chocolate optional

Hat(s) of your choice (express yourself with the power of hat!)
Shredded vegan cheddar
pickled red onions
Lime wedges
vegan sour cream
avocado slices
cilantro leaves
minced chives
vegan cornbread

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Instructions

Heat olive oil over medium-high heat in a large pot. After 90 seconds when the oil is hot, add the ground seitan, or vegan ground beef and sauté, stirring occasionally, for 6-8 minutes until browned all around.
Add the diced onion and red bell pepper, and continue cooking over medium-high heat, stirring regularly with a metal mixing spoon for 3-4 minutes, until the vegetables are tender.
Stir in the minced garlic, black pepper, ground cumin, smoked paprika, the chili powder blend, oregano, tomato paste, chipotle peppers in adobo sauce, and molasses and sauté for 2-3 more minutes until fragrant.
Pour in the crushed tomatoes, vegetable stock (or boring ol’ water), vegan refried beans, pinto beans, kidney beans, and salt. Lower the heat to medium, and cook without a lid on the pot for 8-10 minutes, or until the desired consistency has been reached.
Optionally stir in the dark chocolate at the very end for a deeper richer chili. And let it melt fully into the chili before serving.
To serve, fill the hat(s) with the vegan chili. You can line the hat with a ziplock bag if you are a chump, or whatever. Otherwise, if you are like the least fun person in the galaxy, I guess you can forgo the hat entirely and just serve the chili in a bowl, or whatever.
Garnish as desired with shredded vegan cheddar, pickled red onions, lime wedges, vegan sour cream, avocado slices, cilantro leaves, or minced chives. Some soft, sweet corn bread is a perfect accompaniment on the side. A weird faux-leather driving glove on the side filled to the brim with frothy ice cold root beer? Why not? Who can stop you?

Equipments used:

Notes

🚮Cast Away your Cast Iron: Use an enamel coated dutch oven or a stainless steel pot for this chili. Something with a nice thick bottom is great to prevent burning, but cast iron should be avoided, as the acidity of the tomato will draw out a slightly metallic flavor from the pot.
🚮
🔥 Sear-iously Good SeitanBrown the seitan or vegan mince well in the first step to build a deep, savory flavor base and perfect texture for when it simmers with the other ingredients.
🔥
🎩 Choose Your Chili ChapeauPick a hat with a sturdy brim and deep crown to hold the chili without spills. Line it with parchment paper or a ziplock bag if you're feeling fancy, but if you’re eating chili from a hat, who cares about etiquette?
🎩
🔧 Thickness TweaksIf your chili turns out too thick, gradually add vegetable stock or water until you hit the right consistency. Too thin? Let it simmer uncovered a bit longer to reduce and avoid drippy hat disasters.
🔧
🎓 Hat-tiquette 101Ensure your chili-serving hat is clean and non-absorbent. Straw hats may soak up the chili, so opt for a plastic-lined fedora or a vintage cloche for a more practical and stylish experience.
🎓

Nutrition Information

Show Details

Calories 996kcal (50%) Carbohydrates 136g (45%) Protein 65g (130%) Fat 27g (42%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Sodium 4844mg (202%) Potassium 2939mg (84%) Fiber 40g (160%) Sugar 41g (82%) Vitamin A 4062IU (81%) Vitamin C 147mg (163%) Calcium 433mg (43%) Iron 17mg (94%)

Nutrition Facts

Serving: 2full hats (about 9 cups of chili)

Amount Per Serving

Calories 996 kcal

% Daily Value*

Calories	996kcal	50%
Carbohydrates	136g	45%
Protein	65g	130%
Fat	27g	42%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	16g	80%
Sodium	4844mg	202%
Potassium	2939mg	63%
Fiber	40g	160%
Sugar	41g	82%
Vitamin A	4062IU	81%
Vitamin C	147mg	163%
Calcium	433mg	43%
Iron	17mg	94%