Chili con Not-Carne: A Great Meatless Monday Meal

For those of you who are getting buried under snow or putting up with freezing rain, here is something that will warm you up and make you happy that it is winter. I’ve been making a lot of soup this winter, but, until Alan asked specifically, hadn’t even thought about making this Chili con Not-Carne. I’ll tell you, I was so glad that he asked!

Chili con Not-Carne

I’m not sure why chili seems so complicated to make because it’s really not. In fact, it’s pretty fast and easy, though it’s true that the longer it cooks the more the flavors develop. Here’s one of my favorite recipes, Chili con Not-Carne. It’s vegan and can be made gluten-free easily. 

The meal took about 45 minutes to prepare, including cooking time, but you can let it simmer for a longer time if you’d like, which would make it even more flavorful.

Chili con Not-Carne Recipe

Meatless Monday: Chili con Not-Carne

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Vegan, Vegetarian, Gluten-Free

Author: Debbie

Recipe type: Main

Cuisine: Vegan/Vegetarian

Serves: 8-10

Ingredients

• 2 tablespoons olive oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• 2 Serrano or Jalapeno pepper, seeded and chopped
• 2 cups vegan ground beef
• 2 28-ounce can tomatoes
• 3 cups water
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1-2 tablespoons Sriracha (the more the spicier!)
• 4 15 ounce cans beans, drained and rinsed (Use a variety: kidney, pinto, white, whatever you prefer)
• 1 cup corn
• Avocado, cilantro, vegan cheese (optional)

Instructions

1. Preheat the olive oil over medium heat. Add the onions and garlic and cook until soft (about 5 minutes).
2. Add the vegan ground beef and chile. Cook until the vegan ground beef starts to brown.
3. Add the tomatoes (along with their liquid), water, Sriracha, chili powder, cumin, paprika, and salt. When the mixture starts to bubble, add the beans and stir. Bring to a boil then stir in the corn. Reduce heat to low. You can simmer anywhere from 15 minutes to a couple hours (you may have to add more liquid if you simmer longer).
4. Serve in individual bowls with a few slices avocado and some cilantro sprinkled on top.

3.5.3251

If you are gluten-free, be sure to choose vegan ground beef that does not contain gluten (Gardein Beefless Ground is one). Another gluten-free option is to substitute tofu, jackfruit, lentils or mushrooms, which add protein and a meaty texture. It is a great dish to prepare as you’re making the transition to vegan, or to enjoy for a Meatless Monday, because it is quick, with easy to find ingredients, and has a rich, meaty flavor.

Easy Lentil Chili: One Pot, Vegan, Ready in an Hour

So that opens the question: If you are vegan or vegetarian, do you enjoy meat substitutes? If you occasionally go meat-free, do you just skip the meat or use a sub? What are your favorites?

Weekly Linkups

My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!

Meatless Monday with Sarah and Deborah
Tuesdays on the Run with Marcia, Erika, and Patty
Wild Workout Wednesday with Annmarie, Jen, and Nicole
All About Running with Janell
The Running Coaches’ Corner with Lora Marie, Marc, and Me!
Friday 5 2.0 with Rachel and Lacey and Meranda
Weekly Wrap with Wendy and Holly