This vegan chili convinced my dad to go meatless once a week

Name: This vegan chili convinced my dad to go meatless once a week
Ingredients: 3 tbsp neutral oil (avocado or canola); 1 large yellow onion, diced; 1 red bell pepper, diced; 8 oz cremini or portobello mushrooms, finely chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp dried Mexican oregano; 1–2 tbsp chili powder (choose ancho-forward); 1–2 chipotles in adobo, minced, plus 1–2 tsp adobo sauce (optional but glorious); 2 (14.5-oz) cans fire-roasted diced tomatoes; 2 cups vegetable stock (or water); 2 tbsp soy sauce or tamari (or 1 tbsp white miso whisked into warm stock); 1 tsp cocoa powder or 1 square dark chocolate; ¼ cup strong brewed coffee (or 1 tbsp instant espresso + ¼ cup water); 2 (15-oz) cans beans, rinsed and drained—black, pinto, or kidney (or ~3 cups home-cooked); ½ cup walnuts, very finely chopped or quick oats (nut-free), for “crumble”; 1 tbsp masa harina or crushed corn chips, to thicken (optional); 1 tsp apple cider vinegar or a squeeze of lime, to finish; Salt & black pepper to taste

vegoutmag.com

The secret isn’t fake meat—it’s layering everyday ingredients for slow, smoky depth that quietly wins over the toughest critics.

View full recipe on vegoutmag.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegoutmag.com.

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Ingredients

3 tbsp neutral oil (avocado or canola)
1 large yellow onion, diced
1 red bell pepper, diced
8 oz cremini or portobello mushrooms, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried Mexican oregano
1–2 tbsp chili powder (choose ancho-forward)
1–2 chipotles in adobo, minced, plus 1–2 tsp adobo sauce (optional but glorious)
2 (14.5-oz) cans fire-roasted diced tomatoes
2 cups vegetable stock (or water)
2 tbsp soy sauce or tamari (or 1 tbsp white miso whisked into warm stock)
1 tsp cocoa powder or 1 square dark chocolate
¼ cup strong brewed coffee (or 1 tbsp instant espresso + ¼ cup water)
2 (15-oz) cans beans, rinsed and drained—black, pinto, or kidney (or ~3 cups home-cooked)
½ cup walnuts, very finely chopped or quick oats (nut-free), for “crumble”
1 tbsp masa harina or crushed corn chips, to thicken (optional)
1 tsp apple cider vinegar or a squeeze of lime, to finish
Salt & black pepper to taste