Who else here believes that chili knows no season? I mean, every Labor Day denotes its increased frequency in my meal rotation, but I see zero reason not to make it right smack in the middle of July. Whatever time of year has your taste buds dancing for something hearty and homey, though, you’ll definitely want to give this one a try. It has been taste tested many times over by vegans and those who are damn near straight carnivores and never fails to get two thumbs up. Side note: My Murray Dog gives it four paws up, but that’s a story for a different day.

As soups and stews are, this is a very forgiving recipe, and you can increase or reduce the spices, depending on your preference. In the same vein, this just gets better as it sits, so make it tonight, and keep those fingers crossed that you’ll have leftovers tomorrow.

the best vegan chili
serves 6-8

2 cups veggie stock, divided
1 medium sweet yellow onion, diced
4-5 garlic cloves, minced
1 jalapeño (seeded, if desired), minced
1 red bell pepper, seeded and diced
1/4 cup finely ground cornmeal
16 oz plain tempeh, crumbled
1 28-oz can diced fire-roasted crushed tomatoes w/juice
5 oz tomato paste
1 1/2 cups red kidney beans
1 1/2 cups white beans (cannellini, northern, etc.)
3 Tbs chili powder
2 Tbs ground cumin
1 Tbs dried oregano
1/2 tsp sea salt
1/4 tsp red pepper flakes
2 Tbs apple cider vinegar
2 tsp hot sauce (I use Valentina or Cholula)

1) Over medium heat, sauté onion, garlic, jalapeno, and red bell pepper in 1/2 cup veggie stock until veggies are soft and onions are translucent (approximately 5-7 minutes), adding more stock, as necessary.

2) Stir in chili powder, cumin, oregano, salt, and red pepper flakes.

3) Add 1 cup veggie stock and whisk in ground cornmeal. Continue stirring for 1 minute.
4) Stir in crumbled tempeh, tomatoes, tomato paste, and beans.

5) Add the remaining veggie stock. Increase the heat to medium-high and, stirring occasionally to prevent scorching, simmer uncovered until thickened (approximately 10-12 minutes).
6) Add apple cider vinegar and your hot sauce of choice, taste, and add additional seasoning, if necessary.

notes: I serve this with homemade cashew sour cream, sliced green onions, and avocado. A little vegan cornbread never hurt anyone, either. My favorite recipe is from Minimalist Baker. I usually reduce the sugar in it by about 90% and sometimes feel sassy enough to throw in some roasted green chilies o poblano peppers.

the best vegan chili
serves 6-8

2 cups veggie stock, divided
1 medium sweet yellow onion, diced
4-5 garlic cloves, minced
1 jalapeño (seeded, if desired), minced
1 red bell pepper, seeded and diced
1/4 cup finely ground cornmeal
16 oz plain tempeh, crumbled
1 28-oz can diced fire-roasted crushed tomatoes w/juice
5 oz tomato paste
1 1/2 cups red kidney beans
1 1/2 cups white beans (cannellini, northern, etc.)
3 Tbs chili powder
2 Tbs ground cumin
1 Tbs dried oregano
1/2 tsp sea salt
1/4 tsp red pepper flakes
2 Tbs apple cider vinegar
2 tsp hot sauce (I use Valentina or Cholula)

1) Over medium heat, sauté onion, garlic, jalapeno, and red bell pepper in 1/2 cup veggie stock until veggies are soft and onions are translucent (approximately 5-7 minutes), adding more stock, as necessary.
2) Stir in chili powder, cumin, oregano, salt, and red pepper flakes.
3) Add 1 cup veggie stock and whisk in ground cornmeal. Continue stirring for 1 minute.
4) Stir in crumbled tempeh, tomatoes, tomato paste, and beans.
5) Add the remaining veggie stock. Increase the heat to medium-high and, stirring occasionally to prevent scorching, simmer uncovered until thickened (approximately 10-12 minutes).
6) Add apple cider vinegar and your hot sauce of choice, taste, and add additional seasoning, if necessary. Enjoy!

notes: I serve this with homemade cashew sour cream, sliced green onions, and avocado. A little vegan cornbread never hurt anyone, either. My favorite recipe is from Minimalist Baker. I usually reduce the sugar in it by about 90% and sometimes feel sassy enough to throw in some roasted green chilies o poblano peppers.