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This vegan Hawaiian style chili is inspired by the famous chili served at Zippy’s in Hawaiʻi. It’s thick, savory and full of flavor, with cauliflower and walnuts replacing the traditional ground meat.

Serve it with steamed rice, Hawaiian style macaroni salad and a vegan hot dog for a plant-based version of a local-style chili frank plate lunch.

If you grew up eating Zippy’s chili or simply love comforting Hawaiian-style food, this is a fun meatless version to make at home.

Hawaiian Style Chili

Zippy’s chili is a longtime favorite in Hawaiʻi and is commonly served at parties, potlucks and fundraisers.

Unlike many traditional chili recipes, local-style chili is often served with steamed rice and macaroni salad or as part of a plate lunch.

This vegan version is inspired by those flavors but uses cauliflower and walnuts in place of ground beef and Portuguese sausage. It won’t taste exactly like the original, but it has the thick, savory texture and comforting flavors that make Hawaiian-style chili so good.

What to Serve With Hawaiian Style Chili

I like adding a few dashes of Tabasco to my chili before serving.

Some local-style ways to serve it include:

Topped with vegan cheddar cheese and diced raw onion
In a bowl with steamed white rice
With Hawaiian style macaroni salad
Plate lunch style with rice, mac salad and a vegan hot dog

For a chili frank-style plate, I like using Field Roast Frankfurters.

What Makes This Chili Meaty Without Meat?

The combination of cauliflower and walnuts gives this vegan chili a hearty texture without using ground meat.

The cauliflower adds volume and takes on the flavors of the chili, while finely chopped walnuts add richness and texture. Kidney beans, vegetables and a seasoned tomato base make the finished chili thick and satisfying.

How to Make Vegan Hawaiian Style Chili

This recipe was adapted from Mochi Mommy.

Ingredients:

2 tablespoons of olive oil
3 cups of cauliflower
1 cup of walnuts
4 cloves of garlic
1 medium onion
4 stalks of celery
1 green bell pepper
3 tablespoons of chili powder
1 tablespoon of cumin
1 tablespoon of oregano
1 can of tomato paste
1/4 cup of flour
1 tablespoon of vegan Worcestershire sauce
2 cans of kidney beans
4 cups of vegetable broth
3 tablespoons of vegan mayonnaise
1 tablespoon of sugar
salt to taste

Step 1: Add the cauliflower to a food processor and pulse until finely chopped, stopping before it becomes a puree. It should have a texture similar to crumbled ground meat. Repeat with the walnuts and set both aside.

Step 2: Cut the bell pepper, onions and celery into large chunks and add it to a food processor along with the garlic and puree until smooth. (I like to use a vegetable peeler to peel the outer layer of the celery to prevent a stringy texture in the chili, but this is optional.)

Step 3: Heat oil in a pot over medium heat. Add the pureed vegetables and saute for about 5 minutes, until the vegetables are softened and most of the liquid has cooked off.

Step 4: Add the spices and tomato paste and saute for another minute. Add the flour and cook for one more minute, stirring constantly so it doesn’t burn.

Step 5: Add the vegetable broth to the pot and whisk until smooth. Then, add the rest of the ingredients and bring it to a simmer. Turn the heat down to low, and cook covered for 30 minutes. Make sure to stir it occasionally so that the bottom doesn’t burn.

Step 6: Serve immediately with rice and Hawaiian Style Macaroni Salad.

How to Store Vegan Hawaiian Style Chili

Store leftover chili in an airtight container in the refrigerator for up to 5 days.

For longer storage, let the chili cool completely and freeze it in a freezer-safe container. Reheat it on the stovetop over low to medium heat, adding a splash of vegetable broth if it becomes too thick.

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