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We keep mentioning chili in our videos and yet… no chili recipe. Well, we FINALLY filmed it for you! Check out the video here and scroll down for a printable recipe.
By my calculations, we have made about 20 giant batches of chili in the past 14 months. That is a LOT of chili! Brian has had so many chances to experiment and tinker with the spice blend and honestly, every batch has been super tasty…BUT… he made this version a few weeks ago and I knew that he had finally nailed it. So I am officially dubbing this “Brian’s Super Tasty Vegan Chili.” 🙂
The ingredients you’ll need are pretty basic with a few twists! For this batch, we used canned beans, but you can definitely make this with dry beans… just be sure to cook them BEFORE you put them in the chili.
For the spice blend, we used a ton of chili powder, some mushroom powder (totally optional, but you know Brian loves to add this one), cumin, smoked paprika, cinnamon, nutmeg, cayenne pepper and black pepper. Salt, as always, is optional. We usually like to leave the salt out and then add some in to our bowls right before we eat it if necessary. This way we can each control how much we want and use less.
We dice up the green peppers and red onions using our chopper thingy. I get a lot of questions about the onion/vegetable chopper we use. The one we purchased came from Aldi a few years back, but I found a similar one on Amazon. In the early phases of this recipe, we used the smaller dice plate, but we recently discovered that if you use the larger one (around 1/2 inch dice), it gives the chili a nice bite!
Brian's Super Tasty Chili (Vegan, Oil-Free)
by Krocks In The Kitchen
Ingredients
- – 2 to 3 medium red onions (approx. 3-4 cups when diced)
- – 2 to 3 green peppers (approx. 3-4 cups when diced)
- – 3 tsp chopped garlic OR 5-6 cloves fresh garlic, minced
- – 1 x 6oz can tomato paste (no salt added if possible)
- – 2 x 14.5 oz cans diced tomatoes (no salt added if possible)
- – 1 x 28oz can crushed tomatoes (no salt added if possible)
- – 4 cups reduced sodium vegetable broth (or 4 cups of hot water combined with 4 tsp Better Than Bouillon Organic Reduced Sodium Seasoned Vegetable Base)
- – 1/3 cup chili powder
- – 1/4 cup mushroom powder (OPTIONAL; We blend up dried portabella mushrooms in our spice grinder)
- – 1 Tbsp cumin
- – 2 Tbsp smoked paprika
- – 2 tsp cinnamon
- – 1 tsp nutmeg
- – 1/2 tsp cayenne pepper
- – 1/4 tsp ground black pepper
- – 1 tsp salt (OPTIONAL)
- – 8 x 15oz cans of beans (drained & rinsed; we use a mix of kidney, pinto, black & cannellini) OR 36oz dry beans that have been pre-cooked
- – 2 cups frozen corn
- – 8oz red split lentils, rinsed & drained (these do NOT need to be pre-cooked)
Directions
- Dice the onions and peppers (approx. 1/2 inch dice).
- Heat a large stockpot to medium-high. Water sauté the diced onions and peppers for about 5 minutes, until they just begin to soften, adding a splash of hot water as needed.
- Add the garlic and cook for about one minute, until fragrant.
- Add the tomato paste (and a splash of hot water if needed), stir to combine and reduce heat to medium.
- Add the remaining ingredients and stir.
- Cover and bring to a simmer, stirring occasionally.
- Once at a simmer, reduce heat to medium/low, depending on your stove. Cover and simmer for about 45 minutes, stirring occasionally, until your lentils are cooked.
This recipe makes approximately 6 quarts (24 cups) of chili. Store leftovers in the refrigerator for up to 4 days or in the freezer for several months.
We eat this year round and it makes such a quick and easy lunch. It freezes well, so of course we make a giant batch! I would recommend that you make a half batch on your first attempt, just so you don’t end up with a ton of extra if you don’t like it. But I really think you’ll like it 🙂
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How do you think your chili would can? Have you ever added tofu?
Ooh good question! I don’t have any experience with canning, so I can’t really say… We have not tried tofu in it, but I am intrigued now 🙂
Wow I can’t believe Amazon is selling the bouillon for so much! I’m buying the chopper, my current one broke (different brand), this looks like a good one.
Anyway- can’t wait to try this recipe. Looks delicious!! 😋
I canned 6 quarts of Brian’s Chilli by washing jars well, while jars are still hot, put hot from pot chili into jars. Wipe around the lid and seal with new top and ring. Turn upside down on a towel and cover jars with blanket, usually overnight or until jars are completely cool. Jars seal and are ready for storage.
Chili has to be ‘Pressure Canned’ because of the protein in the beans.
I haven’t read all the other comments, but just wondering why you aren’t using your instant pot to cook beans? Since I received my instant pot a couple of years ago, I have got hooked on beans since it is so easy now! No soaking or waiting overnight.
We do sometimes! Just depends if we are being lazy or not. We definitely need to use it more!
It’s a great candidate to can even with added tofu 🙂
Perfectly timed for the fall season. Will need to make some. Thanks for the recipe.
It is a great fall recipe 🙂
I love, love, love, this recipe!!!! It lasts a week with my family of four! It’s a great meal prep dish to make once a week and have on hand!! So simple! Great for potluck and gatherings. A definite keeper!
Thank you Brian and Jessyca! I am inspired by you journey! My kids like watching also. 😊
Thanks Brenda! So glad to hear you love it and that it feeds your family for a week. It does make a LOT! 😀 Hello to your kids!
Thanks for sharing. My chili is simmering right now. I added extra cinnamon to mine, and cooked mushrooms because I couldn’t find the dried mushrooms. It smells delicious!
🙂 Sounds great!
This Texan is going to try the recipe almost as stated. I don’t like kidney beans. Lol. I’ll let you know what I think!
Awesome! 🙂 Let us know!
Hi, love your channel. Is there any chance you could use metric on the written recipes? Even if it was just the spices, that’d be a great help.
That is definitely something I want to try to figure out… I’ll keep working on it!
A cup equals 236 ml. I usually take 1/4 liter = 250 ml. An ounce (oz.) equals 28 g; I take 30 g. Tbsp. is a table spoon and tsp. is a tea spoon. You don’t need to use measuring spoons. Regular spoons will do fine.
I have dried shiitake mushrooms. Do you think those would work as well?
Yes! You can use any variety – we just bought the cheapest ones 😀
I’m not a chili person but this sounds so easy and healthy! While I was mentally dividing the recipe I noticed the cans of tomatoes have no volume. Im looking for a way to make less for one person who has a freezer already full!
Hello! I just added the ounces for the cans to the recipe. For the diced tomatoes, we used two 14.5oz cans and for the crushed it was one 28oz can!
Thanks! This looks great. I think I’ll make it this weekend!
Let us know what you think!
You should mention in the recipe that the Crushed tomatoes is one 28oz can, at least according to the video.
I just updated to add the ounces for the diced and crushed tomatoes 🙂
If you were to make this in the Instant Pot, how would you change it? Shorter cooking time?
I am not sure… we will need to play around with that. You would definitely need to reduce the quantity of the recipe depending on the size Instant Pot you have. We will update here if we try it out! We usually make too big of a batch to fit in our Instant Pot, so we haven’t tried it yet.
I am really glad to see the cooking on the stovetop! Just saying…
Cannot wait to make this! I am very intrigued by the cinnamon and nutmeg in chili. Thanks for the recipe and love that I found your YouTube page. 👍🏻
Thank you!
FYI… I just noticed a discrepancy in the video vs the posted recipe. Video shows 1 can crushed tomatoes and that is not included on the written recipe.
I am seeing it listed right under the 2 cans of diced tomatoes on the recipe – is it not showing up for you? I did just realize I should also add the ounces for those cans now too. The diced ones are 14.5 oz per can (2 cans) and the crushed can is 28oz.
This chili recipe sounds fabulous! Can’t wait to try it!
You two are so adorable! Keep up the awesome work you do. Your positivity shines through and you are truly an inspiration to others! My husband and I started on our Nutritarian journey in August 2018 for health reasons. People like you help keep us going and eating amazing food!
Thanks Jill! We appreciate it 🙂
In the red bean and riced veggies recipe you say not to rinse the beans. Do you rinse the beans in this recipe, or use the liquid?
We rinsed the beans for this one!
I love this recipe! Thank you!
Thanks 🙂
I have a question about the comment to half the recipe…I know sometimes just cutting everything by 50% doesn’t quite work in cooking, but I wonder if it will be fine with this recipe. Unfortunately, I’m the only one in my household who will eat it…so don’t want to end up with too much that might go to waste. Thanks in advance for your response! 🙂
I made this chili today and it is DELICIOUS!!
I topped it with a little of Brand New Vegan’s Green Chili Sour Cream. Your recipe is a keeper, for sure. Thanks for sharing!
That sounds great! Thanks for letting us know 🙂
Tried you chilli with barley instead of rice tonight and it was surprisingly great! Very filling. Well worth a try and barley is classed as a superfood. Tastes great even cold!
Awesome! Thanks for sharing that!
I left a comment yesterday, but I keep waiting for it to appear and it hasn’t… lol. So, I must have done it wrong. I wanted to know… you mention making a half recipe…but, sometimes in cooking cutting the ingredients literally by 50% doesn’t work. I’m wondering if this is forgiving enough I can do just that and it will still be the same. Sadly, I’m the only one in my house who will eat this. 🙂 Let me know what you think!
Hi Kelly! It is very forgiving if you just do your best to divide everything in half 🙂
Hey Kelly and Jessica! I made Brian’s Super Tasty Chili Sunday night and cut it in half with no problem! It tasted fabulous and we found the consistency to be perfect!
Awesome! Thanks Jill!
If you’re the only one that will eat it because it doesn’t have meat in it you could always make the full recipe, put half aside for yourself, and then throw some cooked ground beef and bacon in the other half for everyone else. 🤷🏻♂️
Good idea Tim!
FYI, I just made a 1/4 batch and it came out super well!!
Oh yeah! Chili is done and cooling before storage containers… smells soooo good. Been thinking about it since last week and didn’t get to it over the weekend. Thanks Brian and Jessica for another great recipe!
Thanks Pam 🙂
Made the chili this week and hubby and I LOVE it!! He likes literally about 3 veggies so it’s tricky cooking vegan but this is a winner. We love you both, you are so down to earth and normal, not swirling maple syrup and mashing avocados into everything! Brian is a wizard with spices for sure! We use round spice jars that have a flat bottom & keep them in one drawer with the label facing up in alpha order. Can’t remember where I got them but World Market has them. We love them because you can get your measuring spoon into them. We also recommend trying soy curls if you haven’t already – the Louisiana style soy curl recipe in How Not to Die recipe book is a winner! Loving your vids, keep them coming and thank you for all you guys do!!
Thank you so much! We definitely need to figure out a better way to organize our spices LOL! We have some soy curls but haven’t done too much with them yet – I’ll have to check out that recipe! Thanks!
I made a fourth-of-a-batch of your chile and it’s DELISH!!! I’ll be making it again. Not sure how well it freezes for me, since it didn’t last that long. 🙂 The only changes I made were to use less of the “heat” spices, regular red lentils (not split lentils), and since I made less I only used two cans of beans (black and kidney). Really enjoy how well this came out.
Thank you for such a yummy and great recipe – fall and winter are heading my way and this will be my comfort food for the upcoming cold weather.
Awesome – glad to hear it worked out 🙂 Thanks for sharing!
Just made the chili and ate it, it’s easily the best vegan chili recipe I ever made! My husband and I loved it both. When I saw cinnamon and nutmeg in the ingredients I knew it was the recipe for me. The only modification I made is to replace mushroom powder with fresh mushrooms, I’ll try to make my own mushroom powder for the next batch. Thank you both for such a great WFPB recipe!
Great to hear! Thanks for letting us know 🙂
I just finished making this and it is beyond yummy!!! Easy to make, easy as a batch cook for one, and freezable. Thanks for your inspiration, fun and videos xx
Thank you! Glad you enjoyed it!
Great recipe! Thanks. My taste buds seem to be wearing out from use or age and I increased the spices by half, but that’s just me. Made it yesterday and now I’m set with enough chili to get me through the fall! It will replace my summer standby of gazpacho.
Awesome! Now I want chili and we just ran out 😀
Wowee! This was good stuff! Like others, I threw in some mushrooms. I also used tofu and jalapeños. I was hesitant about the cinnamon and nutmeg but I trusted your taste, Brian, and I’m glad I did!! Thanks for sharing!
Happy to hear you enjoyed it!
Love what you guys are doing, you all are one of my favorite youtubers. I did a 28 water fast a month ago and now starting a no oil, salt, sugar lifestyle. You’ve all helped a lot.
one thing I noticed – I was buying ingredients for this recipe and noticed if you list your links on Amazon Fresh vs Prime some of the prices are cheaper. The simply organic chili powder is almost $2 cheaper on Fresh. Just an FYI.
keep up the great work!
Thanks for the tip and for watching!
I made this while home sick with a cold and it made me feel so much better. This is the best chili i’ve eaten.
thanks
Wow thank you! Brian will be super happy to hear that 🙂
going to try your chili looks amazing!
It is really tasty!!
Thank you so much. I loved this and it made SO much! I added a few things like zucchini and cocoa powder but delicious. Love your channel and I turn to it for motivation all the time.
Oooh good ideas! Glad you enjoyed it and thanks for watching! 🙂
Just made this for the first time (sans the mushroom powder cuz I didn’t have any on hand), and if definitely will not be the last time! Delicious. Love your channel and appreciate all you two are doing!
Glad you enjoyed! Chili has been one of our favorite things to make all year round 🙂
This really is the best chili ever!! Thank you for sharing. I added about 1/2 c dry bulgur in to simmer and used soaked regular lentils. I love how your soup recipes are so easy to make. I really love how they make tons. I love the weird green soup and weird orange soup too. I have started freezing portions and love having them on hand!
Glad you enjoyed Rachel! Having extras in our freezer has definitely helped us keep on track!
Your Chili recipe is outstanding! My husband and I loved it.
The cinnamon and nutmeg gave it a different twist on chili.We definately will make this again……We love your U-Tube channel…..keep making your wonderful,informative videos.
Thank you Linda! We appreciate it!
This looks so delicious. Is it really spicy? 🙂 I want to make it for a bunch of kids and grown ups that are coming over this weekend😉
It is not too spicy! I would recommend leaving out the cayenne if you are concerned. The average standard “chili powder” blend isn’t really that spicy though.
Thank you so much for your response! I just started prepping. I will let you know how my guests liked it. I already know that I will love it. How can you go wrong with all these delicious ingredients?😊
The chilii was a big success with our guests and we loved it too. We gave them some to take home, that’s how much they liked it😊 I can’t wait to have more tonight. Thank you for such a great recipe!
Awesome! Thanks for letting us know Barbara 🙂 Brian will be so happy!
I find you two simply delightful! I have tried almost every one of your recipes, and love them. I have been trying to get my husband to join me (and our 6 kids) in being vegan since 2012. In 2017 he finally joined us…yes! He is a police officer & works 12+ hour shifts, often his only chance to eat is in briefing. He needs filling, delicious meals to get him through his shift. Every week he requests either your weird orange soup or Brian’s chili. Now some of the guys on his squad are asking if I’ll send a big pot with him to work because it always smells so good. Keep up the good work friends (in my mind we’re friends).
Awww Jill! Thanks for sharing that! I love that the guys on his squad are asking about it… that is awesome. We are definitely friends ❤️
I am so very impressed with the both of you. It is such fun to watch your progress. The difference from your earlier videos is so very encouraging as to the benefits of a wfpb diet. I love the fact that you have included “Tips” on how to maintain a wfpb diet while traveling.
I have made this chili, and I have to say that it is truly one of the best things I have ever made. At first I was daunted by the sheer quantity of food that this made. In the end I cooled it down and placed it into 1 quart mason jars and froze the extras. This turned out to be incredibly convenient for me. I just place a jar in the fridge to thaw whenever I want an excellent supper. Super fast and tasty. The next time I make this, I am going to pressure can it so that it will be shelf stable.
I work at a university library, and every year before Thanksgiving break my office hosts “Pie Day”. Everyone in the library brings a pie. Any kind of pie. This year I’m going to make a Tamale Pie using this chili. It will be great to have something that isn’t full of sugar, fat and salt.
I didn’t make my tamale “crust” completely wfpb, but I’m sure that it could be made that way and be just as delicious.
Making this large amount is wonderful. This chili is now one of my favorite homemade “convenience” foods. I will always have it in the freezer or on my pantry shelf.
Now I need to try it on some Carrot Dogs! …with QUESO! 😮
Thank you so much Donna! Brian will be thrilled to hear this! We just made a batch the other night and ate it on carrot dogs… so good! I hope the tamale pie turned out good 🙂
We’ve had cool rain all day long. It is comforting to cook your chili tonight. I’ve been looking for a good chili recipe since I became vegetarian years and years ago. I think this will be it. Thanks.
Hope you loved it Karen! 🙂
Made this chilli and only had red peppers available and cans of mixed beans (including chick peas, which add a different texture). Loved it and will be making it again today, only this time doing beans in instant pot vs buying cans. Excellent recipe. Thanks
Ooh I actually really like this with red peppers instead of green!
I never thought about adding mushrooms to chile..is it for flavor or thickening? AND I’d forgotten the trick of a touch of cinnamon perking up flavors (and metabolism). Will have to try this soon!
The mushroom powder is mainly to add an “umami” flavor!
I made this today and omg suuuuuper yummy! I didn’t have lentils, but I used dried yellow split peas instead and they worked well. I added one courgette for extra “mush” effect when cooked. Thank you!
Thank you! This was our first intentionally wfpb dinner and it was a hit with the whole family!
Hi Jessica, I just made Brians chili for dinner for the first time tonight and my husband and me both think it was delicious! I used pinto and black beans and even tried the mushroom powder. I never thought of using mushrooms this way, but I think I will add it to some other recipes as well. Great idea! I definitely see more of your chili in our future 🙂
I discovered your website over the holidays and must have watched all your videos by now. I feel somewhat connected to you guys because my husband and I have lost 250+ pounds combined since January 2016. We started with calorie-counting and switched to a wfpb-way-of-live on the way without even noticing 🙂 I can relate to so many of your experiences and thoughts about weightloss. The standard german diet is not far away from the american one and by living wfpb we have gained so much quality of life. My husband and I can‘t imagine to ever going back to our old ways.
I just found your channel over the weekend. You guys are great! Just made the smoky hummus and my husband loved it. We did a double batch and it’s almost gone 🙂 I’m gonna try the chili tonight.
I made your “super tasty vegan chili” and I must admit it is super tasty! I made the full recipe knowing that it would be terrific! My wife never eats beans and is now thanking me for making the chili and is eating it with me! You did terrific with the recipe and I am looking forward to making more of your recipes! Thank you again! We have eaten it by itself and on top of potatoes and both ways are fantastic!
Made this on Sunday. It is by far the best vegan chili recipe I have tried. Thank you Brian! Even my SAD eating hubby enjoyed it and said it was the best version I had made. Great flavor complexity. Huge amount but that simply means a few easy meals ready in the freezer! Thank you, thank you!
Hey there! I just found your site and channel a few weeks ago and really enjoy them both! With the tail end of cool weather I thought I would try your chili recipe and made a half+ batch. It was great! My husband and I really enjoyed it. I really like the added lentils and never would have thought of that. The spices are a good blend of flavor. This one is a keeper! I look forward to trying more of your recipes! The tofu ones really intrigue me since I have never been one for tofu. (Previously the only tofu I like was some asian style fried tofu – not bad but fried!) Your methods sound like they will have some flavor and chew – without the frying part.
Thank you for the feedback and glad you liked the chili 🙂 I was scared of tofu before we started eating plant-based, but now I can’t get enough of it!
I just made it while our nation is on lockdown. What a treat! It is delicious! Thank you so much!
Hi Jessica and Brian! This is the first recipe of yours I’ve made–well, took inspiration from–what a keeper! I found it COVID-shopping-friendly; from what I had and was able to get at TJ’s , I used 3 cans of beans, a can of corn, salsa, a green pepper, and 2/3 of the tomato products. Half of everything, sort of. But no red lentils. Will come back and make it again but thanks for adding some delicious variety while I distance myself from the stores.
Would love to learn to make this in my 6 qt Instant Pot and/but realize there would be a sacrifice in terms of it making a smaller amount. Would appreciate your figuring that out as you stated, sometime in the future:)
We will eventually get around to making this in an instant pot. 😀
I just made this! Literally just ate some at 7:30 PM. So delicious! I made half batch since I only have myself to feed. This is THEE one chili recipe that I will make over and over again! Thank you so much! Love you guys!!
Mmmm, I love how this turned out, thanks Brian! The blend of spices are the best I’ve ever found in a chili recipe. I wasn’t able to find green peppers at my grocery store today so I substituted a diced sweet potato, and used fresh mushrooms instead of dried. My fridge and freezer are well stocked for many healthy lunches! Love your videos!
Glad you enjoyed it Linda! Sweet potato sounds good!!
This recipe is amazing. Even though we eat a lot of black eye beans, I have never cooked a chilli. It is not a UK thing. Now that I have tried this I am going to keep making it. I tasted it with water fried plantain and it was out of this world. I have been studying your video since last Saturday as my husband and I are progressing into WFPB for health readings. I plan to go through all your videos for inspiration. Thank you, Jessica and Brian for all that you do. Keep up the good work. With love from the UK
Made a half batch to test the recipe and I will be making the full recipe next time. It was delicious! Thank you for sharing
I threw everything in the crockpot before work. I didn’t have mushroom powder so I just tossed in a container of raw. I’m not used to adding cinnamon and nutmeg, but it wasn’t bad. Thanks for the recipe!
Found you guys several weeks back. Tried out this recipe today and it’s delicious! Cooking for one, so I’ll be freezing this into single portions.
Brian & Jessica, do you think I could do this recipe in an 8qt Instant Pot? I don’t know that I have seen you use that appliance, but it has a saute function that would work for the veggies. Just curious, I may experiment with it. I’m hesitant to put cinnamon and nutmeg in my chili, but I’m going to trust Brian and follow the recipe on the first batch. Thanks for sharing your recipes!
This one would be too large for an 8qt Instant Pot I believe. We do have plans to make this chili in an Instant Pot for another video someday!!
I made this and it was huge hit!! Definitely will become a stable in our home!! Thanks for sharing all that you do!!
Thank you for this recipe! I play around with it here and there to suit my tastes, but it’s amazing, and hands down my favorite to work with from all of the vegan chili recipe videos and blogs I looked at before trying. I do have one unfortunate problem with it – it’s REALLY hard to stay out of the fridge when I have a batch of it in there. 🙂
Omg. Just finished making this chili. Excellent! I didn’t add the full amount of smoked paprika because I was afraid I might not like the flavor so I only added 1 Tbsp and I used the peppers I had, which were red and orange, but it still came out 😋 delicious! Thanks so much for sharing your recipe and video! This is a keeper!
I made this last night for me and 2 non vegetarians. It was so good! I have leftovers for lunch, and my 2 guys loved it. I know this as they went back for seconds. 🙂
Made a half batch and loved it! Super tasty! I will definitely make it again.
Thank you both for all this work. I read the PRESTO book and then found you. My wife and I love your videos and appreciate all your hard work. We’re in the ‘Potato Famine’ right now and developing our shopping & kitchen lists. We’re using your Amazon store whenever possible to (hopefully) throw commissions your way.
What do you estimate the calories and sodium for a serving of this is?
Have you ever put this over salad? Chili over a giant salad is my favorite weight loss meal. I’ve even crave it and eaten it for breakfast. I’m moving towards WFPB and I’m going to give your chili a try. Thanks for the printable recipes. You guys have a great website.
Peace, Gayle
Oh wow!
I’ve had this bookmarked for several months and finally made it tonight. It is incredible!
I made a smaller batch (constrained by saucepan capacity!)
I couldn’t get hold of dried mushrooms but I did find Kallo mushroom stock cubes (UK) and used those instead.
This is definitely being added in to the meal plan rotation
Is the mushroom powder a thickener? I am wondering if I could nix this or if I need to replace it in the recipe. Thanks!
You can leave it out! It just adds a nice umami flavor.
I used baby bella mushrooms instead of mushroom powder and they worked beautifully. It gave the chili a meaty texture. I love this chili!
I’ve had this recipe written down for months now and just got around to making it today after your reference to this deliciousness in your most recent video. Thanks so much you guys! I’m so looking forward to eating this for my lunches this week!! Thank you for all you guys do! You’re such an inspiration to me. Warm wishes!!
Recently getting back on track & this chilli will help me. Holy smokes does it make a huge amount. It is currently on the stove. It is going to be our dinner tonight & my lunch for the week. We made this before & it was fabulous.
Hi guys!
I made a variation of this today and LOVED it. I love your videos and you inspired me to give this one a go again! Thanks for being so awesome and real!
I love this chili! I made it once without the dried powdered mushrooms and I’m sad to say it wasn’t as good but still good! The mushroom powder takes it over the top! I have an Excalibur dehydrator and I dry the mushrooms myself. I will never allow myself to run out of them again! This freezes and reheats so nicely! I saw the canning question- I would actually love to try canning this so if anyone has tried please let us know! Also – you guys cannot stop inventing new recipes I love everything I have tried so far. But this chili it’s seriously the best! My nonvegan husband and teenage sons love it!
I am excited about trying this recipe! Have you thought about blooming your spices by adding them right after the tomato paste and cooking them a bit? Just curious.
Okay, I made the chili and it is DELICIOUS! Thank you! By the way, I had to use portobello mushrooms because my store did not have dried, and I added the spices right after the tomato paste to help them bloom! It was perfect!
Delicious! I made a full batch and boy am I glad I did! Perfect amount of heat for us and interesting combination of seasonings! I was surprised by the red lentils but they were a good addition. I made my own mushroom powder by blending the mixed dried wild mushrooms I had from Costco and this was my only concern. The powder smelled funky after turning it to powder. When I read the label it instructed you to rinse the mushrooms before soaking in clean water. I was concerned there might be some chemical additives but there were none on the label. I used half the amount called for in the recipe. I could neither identify the mushrooms or the funky smell of the dried and the chili was GREAT. Terrific recipe which we’ll make time and time again!
Thank you both for inspiring us on our journey to healthy eating. Your commentary really helped us push through tough times. Brian’s chili recipe and buying the Pyrex bowls was the game changer that we needed to make the change for good. We started in August 2021 and are still going. Thank you Brian and Jessica!