Killer Vegan Chili with Impossible Beef (Omnivore-approved!)
Searching for a crowd-pleasing vegan chili recipe to serve at your next gathering? Look no further: this Killer Vegan Chili is meaty, satisfying, packed with flavor, and omnivore-approved (again and again and again)! Not to mention it is SO EASY to make!
It’s the perfect dish to serve at your next game day gathering, picnic, campout, or pool party! Serve with a topping bar or use this chili as the star ingredient in vegan Frito Pies (more about that below)!
Inspiration for this Recipe
A few years ago my husband and I discovered “Vegan Frito Pies” at a Golden State Warriors game. Frito pies are essentially a meaty chili over Fritos brand chips (often in/on the bag of chips!), topped with the standard chili toppings. SO novel and fun, we had to recreate our own of course…
Instead of starting with a vegan recipe, I set out to find the best Frito pie recipe around and then veganize it…ultimately I chose this Delish recipe as my starting point and began to adapt and tweek.
The result has been a HIT to say the least…our 16+ person camping crew requests Frito Pies for our annual 4th of July camping meal with this Killer Vegan Chili recipe!
And so, it has become my go-to chili recipe when entertaining, whether we are making Frito pies or not!
Killer Vegan Chili Ingredients
- oil of choice: like vegetable, avocado, or olive oil
- onion & garlic: Obvious aromatics!
- tomato paste: This essential ingredient adds a depth of flavor and richness that canned tomatoes alone cannot achieve.
- Impossible brand meat alternative: After trying virtually all of the vegan meats on the market, my experience is that Impossible brand tastes the most like beef according to my omnivore guests.
- chili powder: The key ingredient to give chili that chili flavor! Since this recipe is intended to be easy, I use store bought chili powder.
- cumin: While chili powder includes cumin, you want a bit more to add a warm, nutty flavor to the chili.
- dried oregano: Adds a layer of herby earthiness.
- canned tomatoes: I prefer whole San Marzano tomatoes, and I crush with my hands, but canned crushed tomatoes work just fine.
- pinto beans: My favorite bean for chili, as they are especially soft and creamy on the inside.
- green chilis: Canned green chilis come in mild and hot; overall they add a subtle layer of chili flavor to the chili powder but also add color and texture. When making a double batch I use one of each.
Substitutions & Variations
Use any “raw” plant-based meat alternative of choice like Beyond Meat; note that it will change the flavor (aftertaste) slightly.
Kidney beans or black beans work instead of pinto as desired.
If you enjoy a smoky chili, add in 1-2 chipotle peppers in adobo sauce either in place of the green chilis or in addition!
How to Make Killer Vegan Chili
NOTE: These instruction photos feature a double batch of this recipe.
- Chop onions and garlic.
- Cook onions until translucent.
- Add garlic, and then Impossible beef. Cook until meat is no longer pink, stirring regularly.
- Crush tomatoes if using whole (I like to crush by hand in a bowl). Then add crushed tomatoes and all remaining chili ingredients to pot. Bring to boil.
- Reduce heat, cover, and cook at a low simmer for at least 25 minutes (up to 45 minutes if you have the time).
- Taste chili. Adjust seasonings as desired.
- If making in advance, allow to cool completely before moving to refrigerator.
- Serve with optional toppings, or as Frito Pie (see Serving Suggestions below).
Serving Suggestions
Chili with topping bar
Offer a topping bar so everyone can customize their own bowls! Topping ideas include vegan cheese, vegan sour cream, hot sauce, avocado, onion, cabbage, cilantro, tortilla chips or Fritos, salsa, and jalapeño slices.
Vegan Frito Pies
For an uber-fun kid-friendly meal, try Frito Pies (check out my video here!)! Essentially a meaty vegan chili over Fritos with all the chili toppings. Kids especially love to use the Frito bag as their bowl and pile in the toppings! Adults are more likely to use a bowl or plate and break the bag so they don’t have to limit the toppings!
Layers starting at the bottom are:
- Fritos
- Vegan cheese (below the chili so it will melt!)
- Chili
- Other toppings: vegan sour cream, avocado, onions, hot sauce, cilantro
Leftovers and Storage
Store leftovers in refrigerator for up to one week. Freeze in air tight container for up to 6 months.
If making in advance, be sure to cool the chili completely before storing in fridge.
If you love this recipe, you may also enjoy these other crowd-pleasers:
- Easy Buffalo Chickpea Dip
- Texas Caviar
- 10 Easy Trader Joe’s Vegan Meals
- Vegan Pasta Dinner Ideas
- 20 Kid-Friendly Vegan Dinners
Tried this Killer Vegan Chili at home? I would love to hear your thoughts…please rate and review below!
Cheers!
–Jenn
Killer Vegan Chili with Impossible Meat (Omnivore-approved!)
Equipment
- Dutch Oven or other large pot
Ingredients
- 1 tablespoon oil of choice like vegetable, avocado, or olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 12 ounces Impossible brand beef substitute of vegan meat alternative of choice
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 28 ounce can tomatoes I prefer whole San Marzano tomatoes, and I crush with my hands, but canned crushed tomatoes work just fine
- 15 ounce can pinto beans
- 4 ounce can green chilis choose either mild or spicy; if you double the recipe I recommend using one can of each
- 1/2 cup water
Optional Toppings
- Fritos or tortilla chips
- vegan sour cream
- avocado or guacamole
- vegan shredded cheddar
- jalapeno slices
- shredded cabbage
- diced onion
- hot sauce
Instructions
- Chop onions and garlic.
- Heat oil over medium heat. Add onions and cook until translucent, about 4-5 minutes.
- Add garlic and cook for one more minute. Then add Impossible beef. Cook until meat is no longer pink, about 5 minutes, stirring regularly.
- Crush tomatoes if using whole tomatoes (I crush by hand in a bowl). Then add crushed tomatoes and all remaining chili ingredients to pot. Bring to boil.
- Reduce heat, cover, and cook at a low simmer for at least 25 minutes (up to 45 minutes if you have the time).
- Taste chili. Adjust seasonings as desired.
- If making in advance, allow to cool completely before moving to refrigerator.
- Serve with topping bar or as Frito Pie (see notes below and photos above).
Notes
- Fritos
- cheese (so warm chili will melt cheese)
- chili
- other toppings: vegan sour cream, avocado, onions, hot sauce, cilantro
Nutrition
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