Sangre Del Diablo Chili

This robust Sangre Del Diablo Chili is a crowd-pleasing vegan dish that delivers deep, smoky flavors with a serious kick. The base combines savory onions and garlic sautéed in oil, then simmered with hearty pinto beans and textured vegetable protein for a satisfying texture. A blend of chili powder, cumin, and cayenne creates a complex heat profile, while dried tomatoes and soy sauce add umami depth. Perfect for chilly evenings, potlucks, or meal-prep, this chili tastes even better the next day as the flavors meld together. It’s a simple yet impressive way to bring bold, home-style comfort to your table.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 30

Calories: 350

Dietary: Vegan, Vegetarian

Description

This robust Sangre Del Diablo Chili is a crowd-pleasing vegan dish that delivers deep, smoky flavors with a serious kick. The base combines savory onions and garlic sautéed in oil, then simmered with hearty pinto beans and textured vegetable protein for a satisfying texture. A blend of chili powder, cumin, and cayenne creates a complex heat profile, while dried tomatoes and soy sauce add umami depth. Perfect for chilly evenings, potlucks, or meal-prep, this chili tastes even better the next day as the flavors meld together. It’s a simple yet impressive way to bring bold, home-style comfort to your table.

Ingredients

6 Onions, white; chopped
1 Bulb Garlic; chopped
1/4 cup Oil
3 28 oz jars Spaghetti sauce (or any prepared spaghetti sauce)
2 cups Water
10 lb Pinto beans; cooked, drained
1 1/2 cups TVP granules
8 tbsp Chili powder
6 tbsp Cumin
1 tbsp Cayenne pepper
3 tbsp Basil, dried
2 tbsp Thyme, dried
1/4 cup Soy sauce
4 cups Tomatoes, sun-dried

Directions

1
Heat the oil in a large kettle or heavy-bottomed pot over medium heat.
2
Add the chopped white onions and garlic to the pot.
3
Sauté the onions and garlic, stirring occasionally, until the onions are translucent and fragrant.
4
Add the spaghetti sauce, water, cooked pinto beans, TVP granules, sun-dried tomatoes, soy sauce, chili powder, cumin, cayenne pepper, dried basil, and dried thyme to the pot.
5
Stir all ingredients together until well combined.
6
Reduce the heat to low and let the chili simmer.
7
Cook, stirring occasionally, for 30 minutes to 1 hour, or until the TVP is soft and the flavors have fully blended.
8
Taste and adjust seasoning if necessary before serving.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 12g48%
Sugars 8g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe was the winner of the People's Choice Award at the 1991 Lone-Star Vegetarian Chili Cookoff held in Houston.

Original recipe creators: Suzanne Fain, John Schindeler, and Rick Wilson of A Moveable Feast vegetarian restaurant.

TVP (Textured Vegetable Protein) should be rehydrated if not pre-soaked, though simmering in the sauce often softens it sufficiently.

For a milder heat, reduce the amount of cayenne pepper. For extra heat, add more or use a hotter variety of chili powder.

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well for up to 3 months.

You can substitute other types of beans, such as kidney or black beans, for the pinto beans if preferred.

Keywords: vegan chili, spicy chili, pinto beans, tvp chili, vegetarian main, smoky flavor, cayenne pepper, cumin spice, dried tomatoes, soy sauce umami, comfort food, meal prep, potluck dish, hearty vegan, chili cookoff, plant based, warm dinner, spice blend, slow simmer, protein rich

Read it online: https://www.chefs-mate.com/recipe/sangre-del-diablo-chili/