Small Batch Vegan Chili Non Carne


Ready in under 30 minutes, this Small Batch Vegan Chili Non Carne is perfect for those nights when you crave a comforting bowl of chili but really don’t have hours to spare… plus, it tastes so crazy good, you probably won’t even be able to tell the difference. Or that it doesn’t contain meat, for that matter!

Ready in under 30 minutes, this Small Batch Vegan Chili Non Carne is perfect for those nights when you crave a comforting bowl of chili but really don't have hours to spare... plus, it tastes so crazy good, you probably won't even be able to tell the difference. Or that it doesn't contain meat, for that matter!

I think my boyfriend must’ve been Mexican in a previous life; he LOVES, but I mean LOVES everything Mexican. Especially Mexican food. Pretty much every week-end, I make him (well, I make US, to be honest…) a batch of Guacamole (minus the mayo, now) and a great big bowl of Pico de Gallo, which we enjoy with a couple of handfuls of corn tortillas. This is typical sacred Sunday afternoon snack/lunch for us. 

Unsurprisingly, Chili Con Carne ranks really high on his list of favorite meals. One night, shortly after we’d decided to go plant based, I’d asked what he would like to eat for supper and he said: Chili, please! 

Yikes! This was a big challenge for me, for 1- it was already pretty late so I had to whip up some kind of a quick meal and 2- I’d never made Vegan Chili con Carne before. 

But being the amazing woman that I am (insert hair flip here…) I decided to try my very best to grant his wish; this was my first time working with tempeh (actually I had only even heard about it before!) but honestly, the chili that night was a complete and utter success.  

This Chili Non Carne has become one of our regulars since. Because it’s a small batch, it means we’re not stuck eating nothing but chili for a week, and since it’s ready in so little time, I can whip it up any time we feel like it. But the real kicker is that it’s so tasty, I can’t even think of a reason why I’d want to bother making the big batches anymore… 

I’m totally, completely sold on this recipe. And I hope you will be too! Small Batch Vegan Chili Non Carne by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Start by heating a few tablespoons of olive oil (or other cooking oil of your choice) in a medium saucepan set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.

Small Batch Vegan Chili Non Carne by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Add the crumbled tempeh, stir to coat and continue cooking for about 2 minutes.

Small Batch Vegan Chili Non Carne by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Then, add the spices, stir well and continue cooking for a few more minutes to allow all those gorgeous flavors to develop.

Small Batch Vegan Chili Non Carne by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Next, add the crushed tomatoes, water, tomato paste, cacao powder, dried parsley and blackstrap molasses…

Small Batch Vegan Chili Non Carne by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Give this all a good stir… As you can see, this chili to be already has a very nice, super thick consistency. 

Small Batch Vegan Chili Non Carne by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Stir in a can of dark kidney beans, along with their liquid. 

Small Batch Vegan Chili Non Carne by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Bring to a simmer, cover loosely and simmer for 15 minutes, to give the flavors a bit of a chance to meld and develop.

Small Batch Vegan Chili Non Carne by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

See how much darker, thicker and richer the chili got after just 15 minutes? You won’t believe how tasty it became, either! 

All that’s left to do now is remove it from the heat source and let it rest for about 5 minutes, then you can go right ahead and serve it to your hungry family!

Ready in under 30 minutes, this Small Batch Vegan Chili Non Carne is perfect for those nights when you crave a comforting bowl of chili but really don't have hours to spare... plus, it tastes so crazy good, you probably won't even be able to tell the difference. Or that it doesn't contain meat, for that matter!

Call me weird, but I like to garnish my chili with shredded iceberg lettuce or green onionsIf you haven’t tried any of those, I strongly suggest that you do. 

Or, you could always stick with the more classic chopped cilantro. And of course, no bowl of chili would be complete without at least a handful of corn tortillas… 

Ready in under 30 minutes, this Small Batch Vegan Chili Non Carne is perfect for those nights when you crave a comforting bowl of chili but really don't have hours to spare... plus, it tastes so crazy good, you probably won't even be able to tell the difference. Or that it doesn't contain meat, for that matter!

If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

Ready in under 30 minutes, this Small Batch Vegan Chili Non Carne is perfect for those nights when you crave a comforting bowl of chili but really don't have hours to spare... plus, it tastes so crazy good, you probably won't even be able to tell the difference. Or that it doesn't contain meat, for that matter!

Small Batch Vegan Chili Non Carne

Ready in under 30 minutes, this Small Batch Vegan Chili Non Carne is perfect for those nights when you crave a comforting bowl of chili but really don’t have hours to spare… plus, it tastes so crazy good, you probably won’t even be able to tell the difference. Or that it doesn’t contain meat, for that matter!

Author Sonia! The Healthy Foodie

Instructions

  1. Heat a few tablespoons of olive oil (or other cooking oil of your choice) in a medium saucepan set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.

  2. Add the tempeh, stir to coat and continue cooking for about 2 minutes, then add the spices and cook for a few more minutes to develop the flavors.

  3. Next, add the crushed tomatoes, water, tomato paste, cacao powder, dried parsley and blackstrap molasses and stir well, then stir in the kidney beans along with their liquid.

  4. Bring to a simmer, cover loosely and simmer for 15 minutes, to give the flavors a chance to meld.

  5. Kill the heat and let your chili rest for about 5 minutes, then garnish with chopped green onions or cilantro, if desired, and serve with flour tortillas.

Nutrition Facts

Small Batch Vegan Chili Non Carne

Amount Per Serving

Calories 529 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 3g 15%

Sodium 1012mg 42%

Potassium 1982mg 57%

Total Carbohydrates 70g 23%

Dietary Fiber 17g 68%

Sugars 16g

Protein 36g 72%

Vitamin A 18.8%

Vitamin C 33.6%

Calcium 28.7%

Iron 72.1%

* Percent Daily Values are based on a 2000 calorie diet.



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