Sangre Del Diablo Chili

“Blood of the Devil” chili that lives up to its name with a generous hit of cayenne, eight tablespoons of chili powder, and six tablespoons of cumin. This is a big-batch vegetarian chili built for feeding a crowd, using textured vegetable protein (TVP) instead of ground meat.

Ten pounds of pinto beans, four cups of sun-dried tomatoes, and a whole bulb of garlic go into a large kettle with spaghetti sauce as the liquid base. The TVP rehydrates and softens as the chili simmers, absorbing all those bold spices and taking on a meaty texture that satisfies even the skeptics.

Soy sauce is the sneaky umami booster here. A quarter cup adds depth and savoriness that makes this taste more complex than a typical bean chili.

Chef Tips

• Chop the entire garlic bulb, not just a clove or two. This recipe is built on big, bold flavors and needs every bit of that garlic.
• Let the chili simmer for the full hour if you can. The TVP needs time to fully soften and absorb the spices.
• Start with less cayenne if you’re not sure about your crowd’s heat tolerance. You can always add more at the table.
• This chili thickens as it sits. If reheating leftovers, add a splash of water to loosen it back up.

Variations

• Swap pinto beans for kidney beans or a mix of both for a more traditional chili look.
• Add diced bell peppers and corn kernels for extra vegetables and sweetness.
• Top with vegan sour cream, sliced jalapeños, and crushed tortilla chips for a loaded bowl.