How to Build Deep, Layered Chili Flavor Without Meat (Texas-Style)
Chef Derek Sarno breaks down the technique behind building a rich, Texas-inspired chili using tofu, tempeh, and a from-scratch dried chile base — no meat required. The recipe uses two spice dumps, caramelized proteins, and a blended ancho-guajillo sauce to create complex, deeply flavored chili. A masterclass in flavor-building that proves great technique matters more than following a recipe.
15:55
by Derek Sarno
#layered flavors #dairy-free #tempeh #no meat #high protein #bean chili #vegan #slow simmer #Texas chili #dried chiles #spice technique #cast iron #plant-based #tofu
🧾 Ingredients
- 12 dried ancho chiles
- 22 dried guajillo chiles
- 34–5 dried chile de árbol
- 41 jalapeño
- 53 garlic cloves
- 62 whole tomatoes
- 72 tbsp brown sugar
- 8¼ cup apple cider vinegar
- 91 tbsp granulated onion
- 101 tbsp granulated garlic
- 111 tsp smoked paprika
- 121 tsp chili powder
- 132 tbsp cacao powder
- 142 tbsp ground cumin
- 151 tbsp dried oregano
- 162 bay leaves
- 17Salt and black pepper
- 182 onions
- 192 lbs extra-firm tofu
- 208 oz tempeh
- 212 king oyster mushrooms
- 223–4 tbsp tomato paste
- 23Neutral oil
- 241 quart vegetable broth
- 251 can pinto beans
- 261 can kidney beans
- 271 can black beans
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