Long Island Champion Chili
A first-place award winning classic vegan chili recipe from Long Island, NY
Ingredients
- 1 package Beyond Meat or 4 Beyond Meat patties
- 1 14.5 oz can red kidney beans drained and rinsed
- 1 14.5 oz can pinto beans drained and rinsed
- 1 14.5 oz can black beans drained and rinsed
- 1 14.5 oz can fire roasted diced tomatoes with juice
- 1 6 oz can tomato paste
- 1 large red onion diced
- 1 red pepper seeded and diced
- 1 jalapeno seeded and minced
- 6-8 cloves garlic minced
- 2 cups (16 oz) vegetable or faux beef stock like Better than Bouillion brand
- 1 Tablespoon vegan Worcestershire sauce
- 2 Tablespoons chili powder
- 1 Tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 2 Tablespoons vegetable oil for sauteing onion and pepper
- 1 teaspoon cayenne pepper optional
Instructions
- Saute the onions and red pepper in the oil. Cook until tender.
- Add the Beyond Meat, chopping it up with a wooden spoon. Cook until browned.
- Add jalapeno, garlic, and spices, and cook for 30 seconds. Then add tomato paste. Cook a few minutes more.
- Add vegetable or faux beef stock, canned tomatoes, and Worcestershire sauce then bring to a boil.
- Once it starts to boil, add beans, cover the pot, and turn down the heat to a low simmer.
- Cook on low for up to 3 hours, stirring periodically. The minimum cook time can be 30 minutes in a rush with the lid off. See notes below.
Notes
For instapot cooking, turn to "Chili" for 18 minutes.
For no oil cooking: replace oil for sauteing with vegetable broth and replace Beyond Meat with 2 more cans of beans (navy and garbanzo or more pinto, kidney, or black beans).
Red onions can be replaced with yellow or sweet onions and green peppers can replace red but fire-roasted tomatoes, Worcestershire sauce and the spices listed should not be substituted to ensure the distinctive chili taste.