Vegan Chili

Chili was declared the official Texas state dish in 1977, but “chile con carne” was intended. The vegetarian movement was growing in the 1970s, and Texas today has many vegetarian restaurants, especially in large cities such as Dallas and Austin. There is also a Lone Star Vegetarian Network.
 
“Meatless chili” (which was served during the meat shortages in World War I) often contained animal stock in some recipes. The animal stock is not used in “vegetarian chili,” a popular dish since the 1960s.
   
“Vegetarian chili” is, in most recipes, exactly the same as “vegan chili.” According to one comment (below): “Vegan chili is pretty easy—just don’t add cheese.” A recipe for “vegan chili” has been cited in print since 1975.
       
     
Wikipedia: Veganism
Veganism (also strict or pure vegetarianism) is a philosophy and lifestyle that seeks to exclude the use of animals for food, clothing, or any other purpose. Vegans do not use or consume animal products of any kind. The most popular reasons for becoming a vegan are ethical commitment or moral convictions concerning animal rights, the environment, or human health, and spiritual or religious concerns. Of particular concern are the practices involved in factory farming and animal testing, and the intensive use of land and other resources required for animal farming.
 
Wikipedia: Chili sin carne
Vegetarian chili (also known as chili sin carne, chili without meat, or chili) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism, and is also popular with those on a diet restricted in red meat.
   
Many variant recipes exist, and almost any available vegetable may be added, including corn, squash, mushrooms, potatoes, and even beets. (Corn, squash, and beans are known as the “Three Sisters” of Native American agriculture in the American Southwest.) A meat substitute, such as textured vegetable protein or tofu, may also be included.
   
Lone Star Vegetarian Network
The 2007 Vegetarian (Vegan!) Chili Cook-Off
Sunday, November 4th 2007, from 12:00 noon til 4:00 p.m.  at the
AUSTIN ZOO
(10807 Rawhide Trail Austin - Please go to http://www.austinzoo.org or call 512-288-1490 for directions)
This will be the
19th Annual
Lone Star Vegetarian Network Chili Cook-Off
 
Vegetarian Recipes Round the World
Vegan Chili
from Nikki - Boston, MA, USA
Serves four or more, plus leftovers.
 
4 cans beans (not drained)—your choice: black, kidney, chili flavored
3-4 tomatoes
2 onions
2 green peppers
1 can corn, drained
1 packet chili seasoning (or chili powder and salt)
oil (I use olive)
paprika (optional)
 
Saute onions and peppers in oil, until soft but not brown.
Meanwhile, mix everything else in large pot and cook medium until boiling, then low.
Add peppers and onions whenever they’re ready.
Cook as long as you can stand it, at least fifteen, twenty minutes.
Serve hot.
 
My roommates, who eat meat, say this is the best chili they’ve ever had.
 
All Recipes
Vegan Chili
SUBMITTED BY: DeNelle
“This chili is so good. We like it on vegetarian hotdogs, or you can add red beans and eat with saltine crackers.”
 
INGREDIENTS
1 (12 ounce) package vegetarian burger crumbles
1 (15 ounce) can tomato sauce
1 cup water
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon liquid smoke flavoring
2 teaspoons chili powder
1/8 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon red pepper flakes
DIRECTIONS
In a large pot combine crumbles, tomato sauce, water, onion, garlic, Worcestershire sauce, liquid smoke, chili powder, black pepper, mustard, salt and pepper flakes. Cook on low heat for 30 minutes, or until heated through.
 
29 July 1975, Syracuse (NY) Herald-Journal, “S.U. will offer vegetarian fare” by Adele Angle, pg. 29, col. 5:
VEGAN CHILI
Four tablespoons olive oil
One large onion, diced
Four cups stewed tomatoes
Two cups tomato sauce
Four cups kidney beans, cooked
Two medium green peppers, diced
Chili powder
Saute onion and pepper in oil, and add all of the above ingredients, cook for fifteen minutes, serve over brown rice, and sprinkle with raw, diced onions.
 
Google Groups: rec.food.veg 
Newsgroups: rec.food.veg
From: .(JavaScript must be enabled to view this email address)
Date: 31 Oct 90 15:14:45 GMT
Local: Wed, Oct 31 1990 10:14 am
Subject: Re: REQUEST: Vegan Chili (recipe)
 
My thanks to all who responded to my request for vegan chile.  While all the recipes looked good, it was my intention to reproduce the chile that I had had early.  With the aid of the recipes posted I was able to come pretty close to what I had in mind.
 
Modified Vegan Chile
 
1/2 lb dried kidney beans (soaked over-night)
1/4 cup oil (I used peanut oil)
1 medium onion diced
1/3 cup celery sliced
1/2 green pepper diced
3/4 cup sliced mushrooms
1 large carrot diced
1/4 cup black olives sliced
1 small zuccini diced
2 tablespoons instant barley
1 jalapino pepper diced
3 cloves garlic miced
1 bay leave
1 can (about 8 ounces) tomato sauce
1 can (about 10 ounces) peeled tomatos diced, with juice
1 tablespoon chile powder (to taste)
a bit of sugar if needed
salt and pepper

Cook the beans with the bay leave until just tender..about 1 hour Drain.  Take one cup of the beans and mash them (to add thickness).
In the oil cook for about 10 minutes on medium heat the following: onion, celery, green pepper, mushrooms, garlic.
To this add about 3 cups water, the beans, carrots, zuccini, instant barley, tomato sauce, tomatoes, jalapino pepper, spices.
Cook for 15 minutes semi-high heat until the carrots are cooked and the chile is the right consistancy. add the black olives.
Serves four to six.
 
Google Groups: pdx.singles
Newsgroups: pdx.singles
From: Kris Hasson-Jones
Date: Fri, 22 Aug 2003 16:05:51 -0700
Local: Fri, Aug 22 2003 6:05 pm
Subject: Re: Just moved to Portland.
 
On 22 Aug 2003 15:50:01 -0700, Sara Running

submitted the following for your consideration:
>vegan chili is pretty easy—just don’t add cheese.
 
But you can’t make chili cheese dip vegan.  The cheese is an integral part of the dip.