Rat City Chili (Vegan)

Rat City Chili (Vegan)
Rat City Chili (Vegan)
As a displaced cowgirl living in Seattle, I am a vegetarian but miss the savory spices and fiery flavor of traditional Texas meat chili (no beans, of course). Thus, I developed the following “Rat City” chili recipe as an homage to my Texas roots. The only difference is that this chili dish can be enjoyed by vegetarians and even vegans (if you pay close attention to your ingredient choices.)
  • Preparing Time: 30 minutes
  • Total Time: 3 hours
  • Served Person: 8
vegan vegetarian main dishes vegetarian chili spicy vegetable stock white meat free tree nut free nut free gluten free contains red meat shellfish free dairy free
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 2 teaspoons garlic powder
  • 2 pounds vegetarian “ground beef” crumbles (meatless gourmet
  • 1 quart vegan broth (homemade or store bought)
  • 1 8-oz can tomato sauce 8 oz
  • 3 teaspoons bouillon substitute (i.e. better than bouillon)
  • 1 teaspoon cayenne pepper (divided use)
  • 4 tablespoons chili powder (divided use)
  • 2 serrano chili peppers (whole for simmering)
  • 4 teaspoons onion powder (divided use)
  • 1 tablespoons ground cumin (divided use)
  • 1 dash hot sauce (i recommend cholula hot sauce)
  • 1 dash dash of lime juice
  • Carbohydrate 7.022820078125 g
  • Cholesterol 0.12675 mg
  • Fat 1.078800859375 g
  • Fiber 2.34328518438106 g
  • Protein 1.552672265625 g
  • Saturated Fat 0.18418084375 g
  • Serving Size 1 1 Serving (152g)
  • Sodium 198.6762265625 mg
  • Sugar 4.67953489374394 g
  • Trans Fat 0.16605553125 g
  • Calories 37 calories

Cook the veggie crumbles in a non-stick skillet until tender (I recommend cooking on low/medium heat for 15 minutes, in batches if necessary). Place cooked crumbles into a large stew pot and add veggie broth and tomato sauce. Bring ingredients to a boil then immediately reduce heat to simmer. Add 3 ½ TSP onion powder; bouillon; ¼ TSP Cayenne pepper; 3 TBSP chili powder; and Serrano chili peppers. Stir. Simmer for 1 hour, stirring occasionally. After 1 hour, remove the peppers. Add black pepper; ½ TSP onion powder; garlic powder; white pepper; 1 TBSP cumin; ¼ TSP Cayenne pepper & remaining 1 TBSP chili powder. Stir. Simmer for 30 minutes, stirring occasionally. Add salt; remaining 1 TSP cumin; remaining ¼ TSP Cayenne pepper, lime juice & hot sauce. Stir. Simmer for 15 minutes, stirring occasionally. Allow to sit for 15 minutes before transferring to refrigerator. For best results prepare on the eve of your event then refrigerate overnight. Reheat prior to serving and enjoy some authentic Texas chili that’s animal friendly!

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy