Bloody Mary Chili
If you love Bloody Marys and chili, this quick and easy vegan Bloody Mary chili recipe is for you! Combine your favorite Bloody Mary mix with veggies and lentils for a delicious, unique vegan chili.
Servings: 6
Calories: 169kcal
Ingredients
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 stalks celery diced
- 1 red bell pepper diced
- 3 Tablespoons chili powder
- 1 teaspoon salt and pepper
- 1 teaspoon cumin
- 1 teaspoon celery salt
- 3 cups Bloody Mary Mix I like Zing Zang brand
- 2 Tablespoons maple syrup
- 2 Tablespoons vegan Worcestershire sauce
- 1 14 ounce can crushed tomatoes
- 1 Tablespoon tomato paste
- 1 15 ounce can dark red kidney beans rinsed and drained
- 1 15 ounce can pinto beans rinsed and drained
- 1 cup black lentils rinsed and picked over
- 1 shot vodka (optional) I used Grey Goose, but any vodka works
Garnish
- 2 stalks celery cut into bite-sized pieces
- 8 grape tomatoes
- 8 green olives stuffed with garlic
- 2 limes cut into wedges
- 3 Tablespons Tajin Seasoning sprinkled on a plate
Instructions
- In a large pot or Dutch oven, saute the garlic and onion until the onion is translucent.
- Add the diced celery and stir for a minute until softened.
- Add the tomato paste, chili powder, salt, pepper and cumin.
- Stir the tomato paste into the onion, garlic, and celery mixture until the vegetables are coated.
- Add the Bloody Mary mix and stir to combine.
- Add the maple syrup, vegan Worcestershire sauce, tomatoes, lentils, and kidney and pinto beans.
- Bring the mixture to a boil, then reduce to simmer.
- Cook for 30 minutes.
Slow Cooker Option
- Add all the ingredients to a crockpot.
- Stir to combine.
- Cover and cook on low for 6-8 hours. Or, cook on high for 3-4 hours.
Instant Pot Option
- Heat Instant Pot to saute.
- Stir in onion, garlic, celery, and red bell pepper.
- Cook until onion is soft (3-4 minutes).
- Stir in the remaining ingredients.
- Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot.
- Lock the lid.
- Cook for 20 minutes.
- Release the pressure either manually or allow it to release naturally.
Garnish
- Using wooden toothpicks or skewers, add the vegetables, rotating until the skewers are full.
- Pout the Tajin seasoning on a plate and roll each skewer in the seasoning.
- Add to the top of each bowl of chili.
- Or add vegan sour cream, a few cut olives, and sprinkle with Tajin seasoning (as an alternative garnish)
Video
Notes
- If using a slow cooker, a quick and easy way to make chili for dinner on a busy weekday is to put all the ingredients in the slow cooker the night before and refrigerate. Then, place the crock on the base and start it on your way out to work.
- For those who have leftovers, this chii stores well in the refrigerator for a week or freezes for up to three months in the freezer.
- I like Souper Cubes for freezing, thaw overnight, and reheat when thawed completely.
- Add additional vegetables if desired.
- Avoid using red lentils, which are softer than green, brown, or black ones.
- Choose a spicy version of bloody mary mix if you prefer a spicier chili. Or add jalapenos as another spicy option.
- Instead of eating in a bowl, consider adding this chili to the center of a baked potato.
- If you don't like lentils, swap out the lentils for diced mushrooms or another can of beans.
Nutrition
Calories: 169kcal | Carbohydrates: 33g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 469mg | Potassium: 411mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2209IU | Vitamin C: 41mg | Calcium: 83mg | Iron: 4mg