I also use the Cookie and Kate recipe.

I can't eat beans so I never make it. needs meat or forget it, but whenever I do make a meat version, I wish it was pasta meat sauce instead. maybe ditalini could jazz up a pot of tomatoes with some bell peppers maybe, orn, chili powder, fried garlic, smoked paprika, I dunno.

A bit of masa harina can add body. Add some ghee for depth

Anonymous wrote:Add some lentils.

+1

I make this all the time:

https://www.budgetbytes.com/slow-cooker-vegetarian-lentil-chili/

Buy Hard Times chili spices and make it from that. Add beans or not as you wish. If beans get pink beans or pinto beans not kidney beans.

Cookie and Kate recipe. Use a 28oz can of whole peeled tomatoes and then puree them with an immersion blender. Not soupy at all. Nice and thick. Don’t forget the squeeze of lime juice at the end

Add some lentils.

Espresso powder or cocoa powder
Soy sauce
A little butter to take the sharp taste out
A little Brown sugar
Kidney beans and or pinto
Sometimes I add browned veggie crumbles
A Little of this and that
Cook it down so not soupy

Thanks!

Anonymous wrote:

Anonymous wrote:I enjoy the recipe on the Cookie and Kate blog. She blends part of the chili (I use an immersion blender) to make it thicker. https://cookieandkate.com/vegetarian-chili-recipe/ I think that is the trick to making it more hearty vs more soupy.

I make this one all the time! Second this recommendation

+3. This is the one I make as well.

I don't understand why lack of meat makes it soupy. Use tomato paste not sauce. If using tomatoes watch liquids carefully.

Anonymous wrote:I enjoy the recipe on the Cookie and Kate blog. She blends part of the chili (I use an immersion blender) to make it thicker. https://cookieandkate.com/vegetarian-chili-recipe/ I think that is the trick to making it more hearty vs more soupy.

I make this one all the time! Second this recommendation

I make Kenji’s vegan bean chili on serious eats. It’s really good, and even better if made ahead!

I enjoy the recipe on the Cookie and Kate blog. She blends part of the chili (I use an immersion blender) to make it thicker. https://cookieandkate.com/vegetarian-chili-recipe/ I think that is the trick to making it more hearty vs more soupy.

I love the chili in greasy spoons like Vienna Inn but mine just tastes beany. Tips to make my homemade version better? I use a combo of beans, peppers, onions etc.