The Best Vegan Chili Recipe (Served in a Hat)
User Reviews
5
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Prep Time
4 mins
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Cook Time
24 mins
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Total Time
28 mins
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Servings
2 full hats (about 9 cups of chili)
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Calories
996 kcal
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Course
Main Course, Soup
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Cuisine
American
The Best Vegan Chili Recipe (Served in a Hat)
Description
The Best Vegan Chili Recipe starts by browning seitan or vegan mince to create a meaty texture and a savory flavor base. Diced onions and red bell peppers are added and softened, then garlic and a blend of spices—cumin, smoked paprika, chili powder, oregano—plus chipotle chilies in adobo sauce and molasses are stirred in, developing rich aromatics. Tomato paste and crushed fire-roasted tomatoes build a robust sauce.
Three types of beans—refried, pinto, and kidney—are combined with vegetable stock and salt to form a thick, hearty chili. The chili simmers uncovered to reach the desired consistency, with optional dark chocolate added for deeper richness. The flavor profile balances smoky heat with a subtle sweetness from the molasses and depth from the chipotle peppers.
Unconventionally served in a sturdy hat lined to hold the chili, it encourages a playful presentation. Toppings like vegan cheddar, pickled red onion, lime wedges, sour cream, avocado slices, cilantro, and chives complement the dish. Accompanying vegan cornbread adds a traditional side, making a complete, satisfying meal.
Recommendations include avoiding cast iron pots to prevent metallic flavors from tomato acidity and ensuring the chili thickness suits both eating and serving in a hat. Adjusting spice levels and choosing appropriate hats round out the experience.
Ingredients
- 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 black pepper ground
- 1 ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder Mexican style
- 1 teaspoon oregano
- 2 tablespoons tomato paste
- 3 tablespoons Chipotle chilies in Adobo sauce minced
- 2 teaspoons molasses
- 28 oz. crushed tomatoes fire-roasted if available, canned
- 1 cup vegetable stock or water, unsalted
- 1 cup refried beans vegan
- 15 oz. pinto beans drained and rinsed, canned
- 15 oz. Kidney Beans drained and rinsed, can
- 1 ½ teaspoon salt or to taste
- 3 tablespoons dark chocolate optional, chopped
- Hat(s) of your choice (express yourself with the power of hat!)
- vegan cheddar shredded
- red onion pickled
- lime wedges
- vegan sour cream
- avocado slices
- cilantro leaves
- chive minced
- cornbread vegan
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?
Notes
- Use an enamel-coated or thick-bottomed pot instead of cast iron to avoid metallic flavors from acidic tomatoes.
- Brown seitan or vegan mince thoroughly to develop deeper flavor and ideal texture for simmering.
- Choose a sturdy brimmed hat and line it with parchment or plastic for practical and fun chili serving.
- Adjust chili thickness by adding or reducing vegetable stock to avoid spills and achieve preferred consistency.
- Ensure the serving hat is non-absorbent and clean; avoid straw hats that may soak chili.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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