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07 Feb 2015
Meatless Texas Chili Recipe

Texas Style, Meatless Chili (Spiciness Optional!)

Contributed by ezbc

The meatless version neither looks nor tastes this good. But it's close!

A friend is now making the chili from a recent post. He decided to rewrite the Epicurious Texas Texas Chili recipe, to be more digestible.

Texas Style Meatless Chili Recipe


  • 2 oz, whole New Mexico, guajillo, or pasilla chiles

  • 1.5 t, ground cumin seed

  • 5 T, vegetable oil

  • 12 oz, beef substitute, Smart Ground Original

  • 8 oz, Upton’s Ground Seitan, chopped

  • 4 oz, or 1 small, yellow onion, finely chopped

  • 3 cloves, garlic, minced

  • 2 C, vegetable broth

  • 2 T, masa harina (corn tortilla flour)

  • 1 T, dark brown sugar

  • 1.5 T, distilled white vinegar

  • Sour cream

  • Lime wedges


Chili Paste

  1. Bring 2 quarts of water to simmer.

  2. Toast 2 oz chilis on medium-low heat in skillet until fragrant, about 2-3 minutes.

  3. Add chilis in simmering water. Turn off heat. Soak until soft, 30-60 minutes. Flip chilis once halfway through.

  4. Drain chilis. Split chilis and remove stems and seeds by briefly rinsing.

  5. Put chilis in blender. Add 1.5 t ground cumin seed, 1 t black pepper, 1 T salt, 1/4 C water. Puree mixture until smooth. Add water as needed.

Rest of Chili

  1. Saute 12 oz beef substitute, 8 oz ground seitan in 4 T vegatable oil. Set aside.

  2. Saute 1 small finely chopped onion and 3 cloves minced garlic until onions are sweated. Add 2 C vegatble broth. Gradually whisk in 2 T masa harina.

  3. Add chili paste and seitan mixture to skillet. Simmer until seitan is tender about 2 hours.

  4. Stir in 1 T brown sugar and 1.5 T white vinegar. Simmer for another 10 minutes. Turn off heat and wait 30 minutes.

  5. Serve with limes and sour cream.

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