Vegan Walt Disney Copycat Chili

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This vegan Walt Disney copycat chili recipe is might just be the best chili ever. It’s super easy to make and it’s absolutely loaded with flavours. Think meaty mushrooms, robust tomatoes and just the right amount of spices. It’s so good I almost have no words for it. 

This vegan chili recipe is a copycat of the world famous Walt’s chili served at the Carnation Café. The original chili is based of Walt Disney’s own recipe, and is a simple and robust dish. Walt would always combine his chili with Saltine crackers, but you can serve your chili anyway you want. 

To get the same hearty flavours as the original chili in my vegan Walt Disney Copycat Chili version I had to get creative and add a few extra spices. By adding smoked paprika I managed to get that meaty and slightly smoky undertone that is in the original dish. 

For the meaty texture, I chose mushrooms because they have that meat-like texture and absorb all the spices in the same way the meat would. 

And let me tell you, this vegan Walt’s chili copycat recipe turned out even better than I had hoped. It’s just the right amount of spicy, has the exact taste and texture I was looking for and it’s healthy too. You could even eat this chili on a diet.

What’s great about this Vegan Walt Disney Copycat Chili recipe:

  • Everything…and I mean everything
  • Loaded with flavours, meat-like textures and hearty ingredients
  • Super easy and simple to make
  • Made on one pot 
  • Freezer friendly – make in advance and freeze for later
  • Healthy, low calorie and delicious all in one dish
  • Vegan, Gluten free, soy free and nut free
  • A true crowdpleaser

How to serve Walt’s chili

Walt Disney is said to always eat his famous chili with Saltine crackers, but at the Carnation Café the chili is usually served with sour cream, shredded cheddar cheese and a couple of chopped tomatoes. However, you can serve this recipe any way you would like. 

For me, I like to eat it with a side of Brown rice and topped with fresh herbs…but you can just as well eat it plain with saltine crackers just like the great Mr. Disney used to do. 

If you prefer your garnish to be more like that of the Carnation Café, I suggest topping your chili with vegan sour cream, vegan shredded cheese and chopped tomatoes. It’s not only delicious, but it also looks amazing. 

So how is this Vegan Walt Disney Copycat Chili recipe made? It’s super easy. Just:

Instructions

  • Heat olive oil in a large pot and add the chopped mushrooms. Let the mushrooms cook at medium heat while stirring occassionally, until the mushrooms are softened. 
  • Once the mushrooms begin to soften, add the green peppers and garlic and stir to combine. Let everything cook for a few minutes. 
  • Next, add the ground cumin, onion powder, cayenne pepper and salt and mix everything together until combined. 
  • Finally add the veggie base, canned tomatoes, tomato paste, diced plum tomatoes, pinto beans and kidney beans and stir everything until it’s combined. Allow the dish to come to a quick boil before turning the heat down to a low simmer. Let the chili cook for another 5-7 minutes to really let the flavors come through.
  • Add extra salt and water if needed and serve with a topping of vegan sour cream, vegan shredded cheese and diced tomatoes (toppings are optional).Enjoy.

Vegan Walt Disney Copycat Chili

This delicious chili is a vegan take on the famous Walt Disney chili served at Disney world. It's a super easy one pot chili made with mushrooms, beans, tomatoes and spices. And it's so incredibly tasty.
Prep Time 10 minutes
Cook Time 30 minutes
Author Simone – Munchyesta.com

Ingredients

  • ¼ cup Olive Oil Divided
  • ¾ pounds Mushrooms Finely Chopped
  • 1 pound Portabella Mushrooms Chopped
  • 1 medium Green Pepper Diced
  • 4 cloves Garlic Minced
  • 1 tbsp Ground Cumin
  • tbsp Onion Powder
  • ¾ tsp Cayenne Pepper
  • 1 tbsp Smoked Paprika
  • 1 can Canned chopped Tomatoes
  • 3 tbsp Tomato Paste
  • 2 Plum Tomatoes Chopped
  • 2 tbsp Veggie Base
  • 1 14.5 oz can Pinto Beans Rinsed and drained
  • 1 can Kidney Beans
  • Salt to taste

Garnish (optional)

  • ½ cup Vegan Sour Cream
  • 1 cup Shredded Vegan cheese
  • 2 Tomatoes Diced

Instructions

  • Heat olive oil in a large pot and add the chopped mushrooms. Let the mushrooms cook at medium heat while stirring occassionally, until the mushrooms are softened.
  • Once the mushrooms begin to soften, add the green peppers and garlic and stir to combine. Let everything cook for a few minutes.
  • Next, add the ground cumin, onion powder, cayenne pepper and salt and mix everything together until combined.
  • Finally add the veggie base, canned tomatoes, tomato paste, diced plum tomatoes, pinto beans and kidney beans and stir everything until it's combined. Allow the dish to come to a quick boil before turning the heat down to a low simmer. Let the chili cook for another 5-7 minutes to really let the flavors come through.
  • Add extra salt and water if needed and serve with a topping of vegan sour cream, vegan shredded cheese and diced tomatoes (toppings are optional).
    Enjoy.

Notes

Serve with rice.
Freezer friendly.

If you’re looking for more easy one pot recipes take a look at my Easy One Pot Chickpea Pantry bowl or my one pot Mediterranean risotto

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