How to make this vegan chili better?
April 23, 2018 7:56 AM   Subscribe

How can I make this vegan lentil chili better?

As a trial run for an upcoming dinner, I tested out that vegan lentil chili. I modified the recipe by doubling the crushed tomatoes, adding diced tomatoes, 2 large jalepeno peppers, and 1 tsp of cayenne pepper powder. The chili looks wonderful, but I found it a bit bland, but remedied that by topping it off with shredded cheddar cheese. The diversity of the guests require gluten-free, no dairy, and no eggs in the basic chili, but no other restrictions on spices or heat. (I will probably add more cayenne, or perhaps habanero peppers.) I plan on having a variety of add-ins, namely scallions, crackers, Fritos (which are gluten free), GF corn bread, and sour cream.

What can I do to make this better? In the chili or other sides, etc. Thanks!
posted by Pig Tail Orchestra to Food & Drink (47 answers total) 28 users marked this as a favorite
 
It seems like it maybe needs more depth. In my veggie chili, I always put about a tablespoon of cocoa powder (seems weird, but it's really good), and about a tablespoon of brown sugar. Given how much extra tomato you added, I'd also suggest that you need to really increase your chili powder.
posted by sabotagerabbit at 7:59 AM on April 23, 2018 [9 favorites]


I agree with sabotagerabbit about cocoa powder (or I use the 100% chocolate bars we seem to always be given) and just adding more of the spices. I usually sautee onions/garlic then add 2tbsp tomato puree with the spices and fry that in to improve the flavours. I also add cinnamon and oregano to mine.
posted by london explorer girl at 8:02 AM on April 23, 2018 [3 favorites]


If you've doubled the tomatoes, I'd double all the seasoning too as a starting point. Dark chocolate could also add some base notes
posted by missmagenta at 8:02 AM on April 23, 2018 [3 favorites]


Add mushrooms for the umami.
posted by Mr.Know-it-some at 8:02 AM on April 23, 2018 [11 favorites]


I find that butternut squash, which thrives best in a caramelized situation, is really muddy in chili. I use yams - like, the orange sweet potatoes - or you can dice and roast the squash.

My base chili recipe uses a 28oz can tomatoes to two cans of beans, but I often do one large and one regular can of tomatoes, plus at least one if not two tablespoons tomato paste (so much umami there that goes missing without browned meat), a vigorous drizzle of balsamic vinegar (ditto), and don't skip the cocoa.

Also make sure you're salting it enough.
posted by Lyn Never at 8:03 AM on April 23, 2018 [1 favorite]


I find I get way better results with vegan chilli when I start it off in a pan rather than throwing everything in the slow cooker. Generally I will fry an onion with garlic to start with, and then add in a cup of hot water with bouillon, spices and tomato paste and let it simmer for a while (often with sweet potato if I'm using chunks of that in the chilli). Then I add beans/lentils and whatever else is going in it and cook the rest of it off, but you could throw it in the slow cooker at this point. I tend to use smoked salt instead of regular salt to add flavour depth.

I would caution against going too heavy on tomatoes without balancing them with lots of seasoning - the main failure cause of most bad vegan chilli I've eaten is having way too much canned tomato in it which hasn't been cooked down properly. You can get rid of that taste by cooking it down for a really long time, but I find that using more bouillon + tomato paste + spices and less canned tomatoes (I only use one can for a big pot of chilli) gives a darker colour and better flavour profile.
posted by terretu at 8:03 AM on April 23, 2018 [13 favorites]


Buy a can of chipotles in adobo, puree it, and add it by the tablespoon until you have something that suits your taste. Also, I wouldn't make vegan chili without browning the veg as much as I could. The onion and sweet potato, in particular, will taste so much better if you fry them a little first.
posted by mishafletch at 8:12 AM on April 23, 2018 [16 favorites]


I'd suggest adding complexity to the flavor.
Things you can add that are great in chili:
Coffee, liquid smoke, chipolte, tomato paste, vinegars, brown sugar, cinnamon.
Refried beans can be used for more flavor or to thicken it
You can blacken/roast banana peppers or scallions and add them too
Daiya cheddar or pepper jack "cheese"
Don't forget the lime!
posted by OnefortheLast at 8:13 AM on April 23, 2018 [3 favorites]


Canned chipotle with some of the adobo sauce is absolutely necessary. Much deeper flavor than fresh peppers; save those for garnish. If you want to get really deep leave out the chili powder and make your own chili paste with toasted dried peppers blended with broth. Use step 1 of this recipe (or honestly the whole thing).

Cook it in a dutch oven in the oven, or just on the stovetop. There's no reason to slow-cook a vegetarian stew, since liquid can't evaporate. Sautee the aromatics first (salt them!). Then salt again to taste once it's done cooking.
posted by supercres at 8:16 AM on April 23, 2018 [5 favorites]


My go-to vegan chili recipe uses a little bit of cloves which I think gives it a really nice depth.
posted by pitrified at 8:21 AM on April 23, 2018


Well if you don't want to switch recipes (this is the right answer though not what you asked) or add bacon -kidding!- then I agree with above about:
- double spices if you are doubling the tomatoes
- saute the veggies in oil until lightly browned, then add the spices and continue to saute until fragrant before adding the other ingredients
- add a couple teaspoons of cocoa and/or other umami flavorings such as soy sauce (tamari for your gluten free), powdered dried mushrooms (not too much), splash vinegar, liquid smoke, tomato paste (more of this and less canned tomatoes!) after the spices

And:
- use good quality, fresh spices - especially the chili powder (Penzey's for example)
- double the chili powder
- double the salt
- double the oil
(potentially triple the chili powder and salt if you are already doubling the tomatoes)
- especially since using so much tomato, make sure to use a good brand. I don't always recommend non-storebrand (sometimes organic, almost always name brand), but canned tomatoes are really different from brand to brand
- do not drain and rinse the beans, use all the canned liquid for body

And, add either a can of chopped green chilis or a pureed/chopped canned chipotle chili plus some sauce for a hit of flavor. Chipotle is deeper, richer, spicier. Green chilis fresher, lighter, usually less spicy.

And, man, slow cookers make food bland especially when no meat. They cook out all the flavor/spices and leave in the water. Just make it on the stove in a big pot or dutch oven, simmer (and stir! so no sticking on bottom) until the lentils are done. Less than an hour depending on the lentils, taste them and take off stove before they are mushy.

At the end, taste again and add more salt probably.

(A recipe will not taste like a good restaurant quality meal without any fat and salt and flavor. Most people's palates want fat, salt, and flavor - lots of it! - if not outright MSG (MSG would fix it in one) unless they are accustomed to lowfat, low salt food.)
posted by RoadScholar at 8:24 AM on April 23, 2018 [6 favorites]


Could have saved myself some typing. Read this recipe and article for Kenji's Serious Eats Vegan Chili. This is a great recipe, can sub out the dried chiles with a good chili powder and add some squash (though it does release water increasing the water and decreasing the flavor of the overall dish so need more spice and salt). (Marmite!)
posted by RoadScholar at 8:31 AM on April 23, 2018 [1 favorite]


Next time you make this, or in any recipe for chili/soups/stews etc. that have a liquid base and call for water in the recipe, substitute anything for the water. Wine, beer, liquors, broth, coffee, brine, juices... just anything but water.
Part of what makes chili hearty and filling is generally the animal fat in non vegan recipes, so I'd also go really heavy on the oil. And wouldn't necessarily reccomended olive oil as in the recipe you posted, try something with a lighter flavor for that.
posted by OnefortheLast at 8:34 AM on April 23, 2018 [2 favorites]


I'm going to agree with the people suggesting you're missing bitter/umami flavors. If there's beer obtainable that meets the needed dietary restrictions that will contribute both.
posted by PMdixon at 8:35 AM on April 23, 2018 [2 favorites]


Something I do when I make chili of this nature is stir in a can of refried beans...you could just puree a can of beans/couple cups of lentils to get the effect. It really improves the body of the soup. You could grate in a zucchini for added texture, or add some corn, too. The pureed chipotle could be mixed with the blended beans.
posted by OneSmartMonkey at 8:37 AM on April 23, 2018


I literally just had to adapt a refried beans recipe for a vegetarian last night. Upping the onion and salt, and adding cumin and garlic, did the trick.

I concur with everyone else that adding more spices, especially since you're adding more tomatoes, should do it. Supercres also has a good idea with the chipolte; that has a smokiness that would help (in fact, I'm baffled why that recipe says it has a "smokiness" as-is, since nothing in the recipe would bring that flavor). Smoked paprika would be another alternative.
posted by EmpressCallipygos at 8:46 AM on April 23, 2018 [1 favorite]


Which lentils are you using? I find it strange that isn't specified in the recipe. If you want a rich, deep taste, you'll need black or green lentils.
I agree a lot with some of the above posters: leave out those extra tomatoes. Generally these days when I improve on recipes, I use less tomatoes, not more (not none, they add umami).
Adding cocoa or 80% chocolate would be good as well.
If I were to do this in my kitchen as is (not buying anything new), I'd add some balsamic vinegar.
Also, I'm not a fan of the slow cooker. Either cook on low heat in the oven or stovetop, or leave out some of the water, maybe use a cup less, if it must be the slow cooker.
posted by mumimor at 8:48 AM on April 23, 2018


Ditto on upping the spices to balance your additional tomatoes. Also, I love a few heaping tablespoons of garbanzo bean flour for adding rich body to chili.
posted by sutureselves at 8:50 AM on April 23, 2018


Sometimes perking up the flavors is a simple matter of using more salt. I would not hesitate to use a tablespoon of salt for a recipe sized to serve 8. Also, tomato paste has more umami than other forms of tomatoes, so perhaps swap a can of tomato paste for some of the diced/crushed tomatoes. A touch of sweet and a touch of sour can also add depth to a flavor profile: here I'd try a couple tablespoons of brown sugar + a couple tablespoons of lime juice. And also nthing a little more fat.
posted by drlith at 8:50 AM on April 23, 2018 [1 favorite]


Definitely replace the water with beer or wine or broth or coffee. Any flavorful non-milk liquid. I would also increase the salt and spices and oil--I find Kitchn (like a lot of internet recipes) really under use salt and spices and "flavor-carrying fats".

We usually add a little vegan Worcestershire or Bragg's aminos to chili as well for the umami.
posted by crush at 8:57 AM on April 23, 2018


For additional flavour and body, I'd substitute beer for the water (like a nut brown ale or other dark ale - nothing too hoppy, IMO) but since you say gluten's a no-go for your guests, that might not be an option unless you can find a gluten-free beer...

In fact, I won't make chili unless I have beer on hand to dump into it.

As others have mentioned, I'd add tomato paste (in lieu of more canned tomatoes) and chipotle as well.
posted by mandolin conspiracy at 8:57 AM on April 23, 2018 [1 favorite]


def. saute the onions w/the spices / garlic beforehand. also, if you wanna go nuts, you could bake tomatoes in the oven for about an hour and then de-skin and smush them. makes a *divine* base for a sauce.
posted by speakeasy at 9:00 AM on April 23, 2018


Don't underestimate the power of salt. I've recently come to the realisation that I don't nearly put enough salt in my cooking.
posted by like_neon at 9:00 AM on April 23, 2018


I recently found "ancho chili powder" at my local Bulk Barn, so now I use a tbsp of regular chili powder and a tbsp of the ancho. It has really upped the taste of my meat chilis.
posted by Ftsqg at 9:14 AM on April 23, 2018


Think about texture and the five flavors: sweet, bitter, salty, sour, and umame. Make sure you have the right amount of each. Here's how I balance them in chili and other bean dishes:

texture: you want some nice chunks and a thick, but not too thick texture. For chunks, consider TVP and not overcooking your tomatoes (but not undercooking them). One thing I like to do is pre-cook several kinds of beans _individually_ (freezing the leftovers for quick soups later) so that they are all the right texture. It's difficult to get the large beans cooked enough without turning the lentils into mush. It's a bit of extra trouble, though.

For this chili, I might consider adding some split red lentils and some small black lentils, and possibly some quinoa (you might be able to add this at the end, it cooks fast and with very little heat). Small chunks of carrot can help, too.

The specific tomatoes you use can have a big effect on the sweetness and sourness (and saltiness) of your chili. You might also just want a richer or different flavor. Here are some ideas:

sweet: if your chili lacks sweetness, try adding onion powder or chunks of carrot. These are both quite sweet. This recipe has sweet potato, so it's probably fine.

sour: ** this will probably help here ** people are recommending balsamic vinegar, and that might work for you, but I prefer apple cider vinegar for this - watch out because it's surprisingly strong. I also love sherry vinegar. Adding a little more sour will also reduce the need for adding salt, which is good for some people. You can do this _after_ cooking, in individual bowls, so you don't have to worry about spoiling the whole batch.

bitter: I think this is where caramelizing onions, or stir-frying some of the ingredients before adding them, comes in for a lot of chili recipes. This will be difficult with a slow-cooker recipe, and probably isn't that important here.

salty: make sure you add the right amount of salt, and if it tastes unimpressive, experiment with more salt in small bowl. Also try to make sure the sour component is present if you worry about too much salt.

umame: two ideas: 1) try some nutritional yeast (or 'brewers yeast'). It adds some good vitamins, keeps forever, and helps with flavor. I use it in combination with onion powder to simulate chicken stock for ramen. 2) finely grated _hard_ cheese, like parmesan, or just cooking the chili with a (de-waxed) cheese rind in the mix. Other umame items: soy sauce, Bragg's liquid aminos, miso paste.
posted by amtho at 9:17 AM on April 23, 2018 [1 favorite]


I don't know how attached you are to the Kitchn recipe, but Kenji's vegan chilli is FUCKING PHENOMENAL and meets all your criteria.
posted by nerdfish at 9:21 AM on April 23, 2018 [2 favorites]


Oh my god, that recipe has so many lost opportunities for umami & caramelization -- which is especially painful in a vegan recipe when you don't have meat to fall back on.

Double the onions (if you're doubling the tomato) and deeply caramelize the them before tossing them in the slow cooker. Here's a very helpful trick to caramelize fast with the help of a pinch of baking soda (go light on the baking soda and do not step away from the saute pan for even a moment). When they're almost done, toss the garlic in and lightly saute that too.

Instead of putting the butternut squash cubes into the slow-cooker and losing all their delicious caramelization potential (wtf, recipe??) toss them in a few tablespoons of olive oil, sprinkle a bit of salt, pepper, and chili powder over them, and roast them in a 400F oven for 25-40 minutes before you serve the chili. Make sure they get nice and brown and caramelized around the edges. Incorporate them into the chili at the end.

The recipe seems underspiced, especially if you added more tomato. Here's my normal spice mix for a chili of that size - it gives heat, smokiness, spice, and depth.
- 1-2 T chili powder (depending on the spiciness of your chilis and your desired heat level)
- 1-2 chipotles chopped finely, with some of the adobo sauce
- 1 T smoked Spanish paprika
- 1.5 T cumin (best if whole seeds are toasted in a dry frying pan until fragrant, then ground fresh in a spice grinder)
- 1.5 T cocoa
- Salt & pepper to taste

Skip the diced tomatoes -- add a bit of tomato paste instead, as suggested above.

If you can find or make either/both mushroom powder and/or dulse powder, I'd throw in some of that, too -- probably up to 2T mushroom powder and 1/2T dulse powder. They truly are magical flavor boosters, especially for meatless dishes that might otherwise lack depth. It's well worth it to find a cheap packet of dried shiitake mushrooms at an Asian grocery or in the Asian food section of your supermarket, then grind 'em fine in your food processor or a Vitamix.
posted by ourobouros at 9:24 AM on April 23, 2018 [3 favorites]


The butternut squash in that recipe adds more sweetness than anything I put in my meat chili, so I'd be looking for richness and acid to counter that.

Tomato paste adds a lot more flavor (and umami) than canned tomatoes. Whenever I make chili I toss in a couple whole dried guajillo peppers, and pull them out at the end. They add a minimal amount of heat but they add a lot of earthiness. On the spice front I'd add oregano, probably more (and/or different) chili powder, and maybe some coriander (paprika and cayenne are also options here). I'd also test cinnamon, but I'm iffy on whether butternut squash + cinnamon is too far towards dessert instead of a main course. And I'd squeeze at least half a lemon into it for acid.
posted by fedward at 9:30 AM on April 23, 2018


I sneak add miso to anything that seems like it's missing something unidentifiable.
posted by tofu_crouton at 9:59 AM on April 23, 2018 [4 favorites]


Please don't add extra heat. It's not the fix you are looking for.

Along with all the great advice above, simply toast up dried chillis in the oven and whiz them into a crushed powder state, add at the end of carmelizing the onions. Additions like coffee may work, but this is guaranteed. Do a big batch of toasted dried chili peppers and save in your spice cabinet for future uses.

Also, adding a variety of smoked and regular paprika does this.
posted by jbenben at 10:08 AM on April 23, 2018 [1 favorite]


I add dried chipotle seasoning to lots of stuff and it would probably taste good here. You could also get some adobe sauce for another type of kick than just adding more cayenne. Maybe it's wrong but I like using red onion because it has a stronger flavor.
posted by AppleTurnover at 10:25 AM on April 23, 2018 [1 favorite]


concurring with jbenben above that you don't need more heat. my decidedly non-vegan chili uses a wet base of pureed dried chilis that have been blended up with a little hot water or stock in which they've spent about 10 minutes (after toasting, which you totally do in the microwave, the process is described here).

Cayenne, habaneros and most commercial chili powders will not give you a very nuanced flavor. The more variety you can introduce here the deeper and more interesting your final product would be - at a minimum id use Anchos and Negros, maybe some Mulatos and Pasillas (broadly these are all dark and fruity) and can be backed up with some guajillos, de arbols or chipotle for more heat.
posted by Exceptional_Hubris at 10:26 AM on April 23, 2018 [1 favorite]


I was never happy with my chili, esp. non-meat versions, until i added more fat. Tomatoes are acid, beans have a dull note. Add oil. Roast the squash and onions with olive oil in a hot oven, saute the spices in oil to release more flavor. Oil adds richness and mouth feel.
posted by theora55 at 10:46 AM on April 23, 2018


I’ve done good pressure cooker chili by caramelizing the onions in the bottom of the cooker, then adding and cooking at pressure in stages (beans, then heavy veggies, then light veggies). Doing the onions first like that rounds out the flavor. I also like to use a dose of adzuki beans and yams for sweetness, cocoa or beer for bitterness, smoked paprika or canned chipotles for smoke.
posted by the_blizz at 10:54 AM on April 23, 2018


Get a different recipe and ditch the slow cooker!

Even if you carmelize the onions/garlic first, a slow cooker will NEVER develop the depth of flavor that you get on the stovetop, because the liquid does not evaporate and concentrate at all. Lentils cook pretty quickly in any event, so you don't really need the slow cooker.

This is my go-to vegan chili recipe.

It is delicious; I think the carrots are the secret ingredient. You have to grate them yourself; don't use the bagged grated kind.

Leave out the bulgur for the gluten free folk and sub in a different grain. Maybe brown rice, millet, or quinoa.
posted by yarly at 10:55 AM on April 23, 2018 [1 favorite]


Is there some reason you're committed to lentils? This seems like a very odd choice for chili.

This vegan chili uses kidney beans and chickpeas, and is very good.
posted by slkinsey at 10:55 AM on April 23, 2018


Plus one on the cocoa powder suggestion. Also, molasses, beer, and soy sauce for umami. Would normally say fish sauce, but you're going for vegan.
posted by cross_impact at 12:04 PM on April 23, 2018 [1 favorite]


See if you can find nopales (cactus), sort of like bell pepper with a slight citrus tang. Since you are slow cooking, I wouldn't use the canned black/pinto beans, get some of the "15 bean" soup mix dried beans (just throw out the flavor packet if it has one). You may have to soak overnight, but it will make things more interesting.
You can add bitter by blending up some dried mild chili peppers, if it is too bitter add some brown sugar.
posted by 445supermag at 12:59 PM on April 23, 2018


I make my vegetarian chili with 'ground meat' that I make by shredding 1 package of brown mushrooms and 2 carrots, then stir in a whole packet of chili seasoning and let it sit overnight in the fridge. I add this right after the onions and garlic (I usu toss in a bunch of red pepper flakes too). I like a lot of peppers in my chili, so I get one of every kind at the store: jalapeño, habenaro, bell, italian, banana, one of those long skinny ones, etc. Also, some blandness might be because of the jalapeño...some of them (usu the bigger ones) are just kind of duds. I usu get 2 and test one by cutting off the stem end and licking it. If it doesn't burn I add both (but usu the habanero takes care of the heat)
Also, just noticed this: oh fuck no 2 tbs of chili powder is not enough. Add the whole packet. If the pot is large add another 1/2 pack.
posted by sexyrobot at 1:34 PM on April 23, 2018 [1 favorite]


nthing chipotles in adobo (the little can). I actually only used these for the first time yesterday and I can't believe I hadn't been putting them in everything sooner. They contribute some heat, but also plenty of flavor, including a lot of nice depth. Definitely worthwhile. If they're not something you regularly use, you can find them in the Hispanic foods isle.
posted by mosst at 1:37 PM on April 23, 2018


I would add two tablespoons of smoked paprika.
posted by kinddieserzeit at 5:15 PM on April 23, 2018 [2 favorites]


Any time I use crushed tomatoes in chili I can never get it to taste rich enough. I've started using tomato sauce and diced tomatoes instead. If you're committed to above recipe as you've modified it, you could add a small can of tomato paste to make it richer and more flavorful.
posted by Serene Empress Dork at 6:13 PM on April 23, 2018 [1 favorite]


Definitely look at using chilies rather than generic powder. It's the best thing you can do. The Serious Eats recipe is great, but complex. If you do nothing else, I find a sharp, hot chili like an Arbol or Serrano needs a fuller bodied complement that smoked chipotles in adobo sauce add. You'll notice that Lopez-Alt also adds some fruity notes for additional aromatics which is fantastic, but even a simple, clean top, hot note with the low base note of the chipoltle adds a lot. You can bump the pepper (a lot) too.

Oregano is also a nice touch that adds aromatics, I find. Use about as much as you do cumin. I also like ground coriander seeds in a ratio of about 1/3 the cumin. Again, adds floral, citrusy note that helps the overall profile.

Another boost to the aromatics is to pan fry the onions until translucent, then quickly stir in the garlic to wake it up as well.

Personally, I'd go with a mix of chickpeas and one or both of navy or black beans.
posted by bonehead at 10:12 PM on April 23, 2018


Beans/lentils always need something sour! A splash of vinegar does wonders.

and I agree with everyone else to caramelize the onions and toast the spices.
posted by exceptinsects at 10:41 AM on April 24, 2018


Surprised no one has suggested extra cumin; I always add some even when using really good chili powder. Extra garlic also helps, and if you can find some Mexican oregano that’s good. But in general I have seen many an otherwise good chili derailed by cheap chili powder, so start with good quality seasonings and add a little more than you think you need.
posted by TedW at 11:58 AM on April 24, 2018


Response by poster: Thanks for all the amazing responses! I did add extra amounts of the spices, but clearly not enough to offset how much tomato I added. The reason I wanted to modify this recipe specifically is only because it is the one I tried, and I might not have time for another trial run. Also, I may not have much prep time the day of (or even days before), so I was looking for something to set-and-forget, hence the slow cooker. If I have time to try another test batch, I will try out one of the many suggested here. If not, I will try to find a consensus of the suggestions and hope for the best. Thanks!

(And I don't even know why the lentils. I wasn't really a fan of them here, to be honest!)
posted by Pig Tail Orchestra at 1:21 PM on April 24, 2018


Response by poster: I was able to find time to try another recipe. This one suggested by Lyn Never was perfect because it tasted great and was easy to prep for the slow cooker. I followed it exactly (except I tripled the chili powder-3 tablespoons-and added 3 jalapenos) and it was way better than the previous lentil-based one I made.

Thanks for all the great suggestions, I can't mark a favorite answer but I learned a lot reading thru your suggestions.
posted by Pig Tail Orchestra at 8:21 AM on May 12, 2018 [1 favorite]


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