Is there a more American dish than chili? While most people think of hotdogs and burgers as quintessentially patriotic foods, both have clearly established roots in other cultures. Records of the first pot of chili, on the other hand, can be traced back to what is now known as Texas in the early 1700s.

Like most classic comfort foods, there’s good reason why it’s survived and thrived through centuries of changing tastes: Affordable, versatile, and obviously, delicious, it hits all the high notes every time. For that same reason, I have a number of different chili recipes already. Like chocolate chip cookies, though, there’s always room for one more.

A Meatless Mix For Meat-Lovers

Chili con carne has long been the gold standard for chili aficionados. No beans, no fancy flourishes, just meat, meat, and more meat- Oh, and some chilies for good measure. Classic Americana. It’s interesting to see how my own approach has slowly skewed back to this more traditional approach.

Rather than a glorified vegetable stew, I’ve come to appreciate chili for being this simple, basic foundation to embellish after the fact, and only if warranted. It helps that there are better meat alternatives than ever, although that’s far from necessary to make an award-winning vegan chili recipe. In my opinion, the combination of old school TVP (Textured Vegetable Protein) and new school umami can run circles around pricey prepared beefy grounds.

Shiitake Stems Bring The Flavor

One of my favorite “life hacks” when using Sugimoto Shiitake is to save the stems for future use. Unlike most dried shiitake on the market, Sugimoto Shiitake are such high quality that even the stems are fully edible. Remove the very bottom part if hard, and the rest is packed with even more umami power than the caps. Finely minced, they transform into a compelling ground meat facsimile all on their own.

Hearty And Healthy

Thanks to the power of umami, it doesn’t scream “MUSHROOM CHILI,” despite being largely mushroom-based. In fact, it’s stunningly meaty, with a hearty texture that really could trick an omnivore. It makes me want to enter a chili contest just to see the stunned reactions when the recipe is unveiled.

Incredibly rich while also low in fat, balanced by the bright acidity of tomatoes, this is now my go-to for cold days, or tiring days, or days when the pantry is pretty bare. I could go on to list all the reasons why it’s the best vegan chili recipe around, but then I may never finish this post.

Spice Things Up

Chili is one of the most adaptable dishes around. You can make a basic batch that’s fairly mild, adding hot sauce to single servings as desired, or bring the heat in layers while cooking. Consider adding any of the following for more fire power:

• Fresh or pickled jalapeños for a bright, fresh spice
• Guajillo or chipotles in adobo for a more smoky flavor
• Serrano, habanero, or pequin for a sharp, bold finish

That’s just the bare basics. Any chilies or peppers, whether fresh, dried, ground, canned, or otherwise preserved are welcome at this party! You could even just double down on the chili powder and call it a day. It’s only a matter of personal preference.

Chill Out With Chili

Chili is a quintessential staple for any cook to master. Thankfully, that’s not a difficult task. In minutes, anyone can meld aromatic spices into a complex bouquet that lingers on your palate, as warm as a happy memory. A great chili is an ideal one-pot meal, no garnishes needed, but versatile enough to be enjoyed with cornbread, rice, tortilla chips, or so much more. Is there a bad pairing for chili? Personally, I have yet to find out.

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Yield: Makes 4 - 6 Servings

No-Nonsense Meatless Chili

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Thanks to the power of umami, it doesn't scream "MUSHROOM CHILI," despite being largely shiitake-based. In fact, it's stunningly meaty, with a hearty texture that really could trick an omnivore.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3 Tablespoons Olive Oil
• 1 Medium Yellow Onion, Finely Diced
• 3 Cloves Garlic, Minced
• 1 1/2 Cups Rehydrated Shiitake Mushroom Stems
• 1 (28-Ounce) Can Diced Tomatoes
• 1 (6-Ounce) Can Tomato Paste
• 2 Tablespoons Chili Powder
• 1 1/2 Teaspoons Smoked Paprika
• 1 Teaspoon Ground Cumin
• 3/4 Teaspoon Ground Black Pepper
• 3/4 Teaspoon Salt
• 1 Cup TVP
• 2 Cups Mushroom Stock, Vegetable Broth, Beer, or Water
• 2 Tablespoons Soy Sauce
• 1 Teaspoon Liquid Smoke

Instructions

1. Set a medium saucepan over medium heat and add the oil. Once shimmering, add the onions and garlic, sautéing for 4 - 6 minutes until softened and aromatic. Meanwhile, clean the shiitake stems as needed and mince them finely. Add the minced stems to the pot and cook for another 3 - 4 minutes.
   
2. Add the diced tomatoes, tomato paste, chili powder, smoked paprika, cumin, black pepper, and salt. Stir well to mix all the spices. Cook for 5 minutes to let the seasonings bloom and mingle.
   
3. Add the dry TVP, stock or liquid of choice, soy sauce, and liquid smoke. Stir to incorporate and bring to a boil. Reduce the heat to medium-low and simmer for 20 - 30 minutes, until thick, rich, and meaty. Enjoy hot.

Notes

To make this chili oil-free, omit the olive oil and sauté the vegetables in a splash of water. Add more as needed to prevent them from sticking to the pan.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 852mgCarbohydrates: 19gFiber: 7gSugar: 7gProtein: 13g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.