Rat City Chili (Vegan)
As a displaced cowgirl living in Seattle, I am a vegetarian but miss the savory spices and fiery flavor of traditional Texas meat chili (no beans, of course). Thus, I developed the following “Rat City” chili recipe as an homage to my Texas roots. The only difference is that this chili dish can be enjoyed by vegetarians and even vegans (if you pay close attention to your ingredient choices).
As a displaced cowgirl living in Seattle, I am a vegetarian but miss the savory spices and fiery flavor of traditional Texas meat chili (no beans, of course). Thus, I developed the following “Rat City” chili recipe as an homage to my Texas roots. The only difference is that this chili dish can be enjoyed by vegetarians and even vegans (if you pay close attention to your ingredient choices).
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 2 teaspoons garlic powder
- 2 pounds vegetarian “ground beef†crumbles (meatless gourmet
- 1 quart vegan broth (homemade or store bought)
- 1 8-oz can tomato sauce 8 oz
- 3 teaspoons bouillon substitute (i.e. better than bouillon)
- 1 teaspoon cayenne pepper (divided use)
- 4 tablespoons chili powder (divided use)
- 2 serrano chili peppers (whole for simmering)
- 4 teaspoons onion powder (divided use)
- 1 tablespoons ground cumin (divided use)
- 1 dash hot sauce (i recommend cholula hot sauce)
- 1 dash dash of lime juice
- Carbohydrate 7.022820078125 g
- Cholesterol 0.12675 mg
- Fat 1.078800859375 g
- Fiber 2.34328518438106 g
- Protein 1.552672265625 g
- Saturated Fat 0.18418084375 g
- Serving Size 1 1 Serving (152g)
- Sodium 198.6762265625 mg
- Sugar 4.67953489374394 g
- Trans Fat 0.16605553125 g
- Calories 37 calories
Step-by-step
- Cook the veggie crumbles in a non-stick skillet until tender (I recommend cooking on low/medium heat for 15 minutes, in batches if necessary).
- Place cooked crumbles into a large stew pot and add veggie broth and tomato sauce. Bring ingredients to a boil then immediately reduce heat to simmer.
- Add 3 ½ TSP onion powder; bouillon; ¼ TSP Cayenne pepper; 3 TBSP chili powder; and Serrano chili peppers. Stir.
- Simmer for 1 hour, stirring occasionally. After 1 hour, remove the peppers.
- Add black pepper; ½ TSP onion powder; garlic powder; white pepper; 1 TBSP cumin; ¼ TSP Cayenne pepper & remaining 1 TBSP chili powder. Stir.
- Simmer for 30 minutes, stirring occasionally.
- Add salt; remaining 1 TSP cumin; remaining ¼ TSP Cayenne pepper, lime juice & hot sauce. Stir.
- Simmer for 15 minutes, stirring occasionally.
- Allow to sit for 15 minutes before transferring to refrigerator.
- For best results prepare on the eve of your event then refrigerate overnight. Reheat prior to serving and enjoy some authentic Texas chili that’s animal friendly!
Building Depth Through Staged Spices
Chili powder acts as the structural foundation for this dish, carrying earthiness and color that must be managed carefully. Spices added early in a long simmer mellow out, losing their sharp edges while infusing the liquid base. Later additions preserve volatile aromatic compounds that would otherwise cook away during an extended heating cycle. Dividing the cayenne, cumin, and chili powder ensures both background warmth and bright top notes remain present in the final bowl.
Managing Texture Without Animal Fats
Textured vegetable protein crumbles lack the rendered fats of traditional beef, requiring careful handling to avoid a spongy mouthfeel. Cook these plant-based proteins over low to medium heat for fifteen minutes in a non-stick skillet to drive out excess moisture before they ever touch the broth. Browning creates caramelized surface compounds that mimic the savory depth found in meat-based stews. Simmering the pot uncovered during the final stages allows excess liquid to evaporate, concentrating the tomato and broth reduction.
Refrigeration and Flavor Maturation
Extended resting periods transform complex spice blends far beyond what immediate tasting allows. Transferring the chilled pot to the refrigerator overnight permits the dehydrated onion powder, garlic powder, and bouillon to fully hydrate and bond with the vegetable proteins. Reheating the batch slowly on the stove reactivates the capsaicin in the serrano peppers and hot sauce, sharpening the perceived heat profile.
