Photo: Iain Bagwell; Styling: Thom Driver
Hands-on Time
35 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 6 (serving size: about 1 1/4 cups chili, 2 1/2 tablespoons cheese, 4 teaspoons onion, and 2 1/2 teaspoons sour cream)

Mushrooms and liquid aminos (soybean concentrate) lend meaty flavor. Top with blistered jalapeños.

How to Make It

Step 1

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); sauté 10 minutes or until liquid evaporates and vegetables begin to brown. Add tomato paste and next 5 ingredients (through red pepper); cook 3 minutes, stirring constantly. Using kitchen scissors, cut tomatoes in the can into bite-sized pieces. Add 2 cups water, vegetable juice, and tomatoes to pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat; simmer 30 minutes.

Step 2

Combine wheat berries and 1 cup water in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until liquid is absorbed. Add wheat berries, beer, aminos, and beans to chili; cook 20 minutes. Serve with cheese, red onion, and sour cream.

Ratings & Reviews

Best veggie chili ever!

Stephanie
December 13, 2015
I have been making veggie chili for over 30 years, and have gone through several favorite recipes, but this recipe is definitely now at the top! Great texture, great flavor, and a big hit with adults and kids (I didn't add any red pepper and I removed the seeds from the jalapeño to keep the heat down). Served it with sour cream and shredded cheddar, with cornbread on the side. This one goes in permanent rotation!

A Big Hit Chili!

Angela
December 07, 2015
I made this for my teenage daughter to take to a Halloween party. She and the host eat veggie and her mom eats vegan. Both the vegitarians and non-vegitarians at the party loved it. There wasn't a drop left. The flavors are rich and warm and a great alternative to a meat chili.

Fabulous Meat Free Chili

Demeconklin
October 21, 2015
I really enjoyed this chili minus the cheese and sour cream (vegan). I also omitted the oil and sauteed in water as I follow a whole food plant based no oil diet. My only critique is that it still needed salt after adding the liquid aminos. The beer gave it a delicious nuance. Perhaps some chipotle flavor would add a nice layer, maybe even a little lime juice and/or dash of maple syrup. Love the texture. Topped it with creamy avocado.

Best (vegiterian) chili!

JimmyP
December 14, 2015
I don't know why this chili recipe doesn't have more stars... It is amazing! I made it for my husband--an avid meat eater, and he did not even notice that it was meat-free! It is really flavorful, yet balanced. Subtly spicy, and really great texture! Don't forget to add the toppings to really make this bowl shine! I will be making this any more times!

Terrible - No Flavor

mikoprice
September 23, 2015
Terrible!!!!!  I made this recipe exactly & it was so flat!  With everything being low or no sodium, there was no flanor to this at all. I can't even remember everything I added to this recipe to make it taste like anything!  Was there some ingredients omitted in the printing of this recipe???  Really thought I found a great veggie chili that my family would love---guess not, not without adding much, much more to it.

Bean Soup

Alexa
October 23, 2015
Vegetarian Chili is an oxymoron.  Without meat it's just bean soup.