Vegan Chili Wonton Cups
30 Cups
Prep time
25 Minutes
Cook time
35 Minutes
55 Minutes
Vegan Chili Wonton Cups
Chili Ingredients:

1 can black beans

2 tbsp garlic

1 tbsp cumin

1 tbsp chili powder

1 cup quinoa

2 tsp vegan Worcestershire

1 tsp liquid smoke

Follow Your Heart vegan sour cream (as desired)

1 large yellow bell pepper

1/2 white onion (diced)

1 large can organic crushed tomatoes

2 chipotle peppers in adobo sauce

2 chipotle peppers in adobo sauce

1 jalapeno (diced)

4 tbsp chives

Shiitakes Bacon Ingredients:

1 packages of shiitakes (sliced)

1 tbs tamari

1 tbs liquid smoke

2 tbs coconut oil

1 tbs vegan Worcestershire

1 tsp red pepper flakes

1 tbsp maple syrup

2 Packages Wonton Wrappers


Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and back in the oven on 250 for 30 minutes. Rotate the mushrooms in between midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)


In a pan heat garlic with olive oil and cook until fragrant. Add the onions, liquid smoke, Worcestershire, cumin and chili powder and cook till clear, then add the peppers, diced chilis in adobo sauce, spices. Cook for 5 minutes. Now add savory grounds. (cook for an additional 5)


Rinse all of the beans to remove excess sodium and then throw them in a large pot on medium heat with the crushed tomatoes and precooked quinoa. Now add the onions and peppers to the large pot. For the best flavor let simmer for a few hours.


As the chili cooks, prepare the wontons. Preheat oven to 300, place a single wonton wrapper in a muffin pan and press the wonton against the molding. Lightly spray with olive oil, and place in the oven for 5-8 minutes. Rotate mid-way to prevent burning. Remove from molds and let cool. Fill the cups with vegan chili and top with shiitake bacon, cheese, chives, and sour cream!