Plant-Based Chili

Warm up with a hearty, plant-based chili featuring a homemade spice blend and walnut-cauliflower ground beef.

The Story Behind the Dish

After making a big batch of walnut-cauliflower “ground beef,” I had some extra and decided to turn it into chili. The result was so delicious that it quickly became one of my go-to dinners. It’s one of those dishes that’s hearty and perfect for any time you’re craving something warm and satisfying. This plant-based chili delivers big on flavor.

While making the chili one day, I realized I was out of chili powder, so I decided to create my own homemade spice blend. It was easy and added a vibrant flavor to the dish. If you don’t already make your own, I highly recommend giving it a try. You can customize the spices exactly to your liking, and it’s a great way to elevate any dish!

Recipe Overview

Prep Time: 15 minutes (excluding walnut-cauliflower “ground beef” preparation)

Cooking Time: 1 hour

Yield: 6 servings

Ingredients

• Olive oil for sautéing

• 1 large yellow onion, finely diced

• 3 garlic cloves, minced

• 1 green bell pepper, finely diced

• Homemade Chili Spice Blend:

  • 2 teaspoons smoked paprika

  • 2 teaspoons cumin

  • 2 teaspoons ground red chili powder (adjust to taste)

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dried oregano

  • ½ teaspoon ground coriander seeds

• 3 cups homemade walnut-cauliflower “ground beef”

• 1 can (15.5 oz) black beans, drained and rinsed

• 1 can (15.5 oz) kidney beans, drained and rinsed

• 2 cups vegetable broth (add more depending on your preference for thickness)

• 1 can (6 oz) tomato paste

• 1 can (28 oz) crushed tomatoes

• ½ cup red wine

• 2 teaspoons cacao powder

• 1-2 tablespoons tamari

• Optional garnishes: thinly sliced or chopped cilantro; pickled red onions or jalapeños

Directions

Start by making the plant-based ground beef (recipe and ingredients are in last month’s taco-inspired cabbage wraps post). In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion with a pinch of salt, and sauté for about 10 minutes until the onions soften and begin to caramelize a bit. Then, stir in the minced garlic and cook for another 2 minutes. Next, add the tomato paste, letting it caramelize for about 5-10 minutes, allowing its rich flavor to deepen. Pour in the red wine and cook it down for about 5-10 minutes, lowering the heat once the alcohol cooks off and the scent disappears. Stir in the homemade chili powder, then add the diced peppers and cook for another 5 minutes, letting them soften. Toss in the walnut-cauliflower ground beef, ensuring it's coated with the vegetables, followed by the veggie broth. Let everything simmer for about 30-45 minutes, allowing the flavors to meld together. Finish with a splash of tamari for added depth, and your chili is ready to enjoy!

I hope you enjoy making this flavorful chili as much as I do! Feel free to share your creations or reach out with any questions. Until next time, happy cooking!

Take care,

Rebecca