Aint No Beans About It Vegan Chili Recipes

NO BEANS ABOUT IT - CHILI

No Beans About It - Chili image

My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream. Ground turkey may be substituted for ground beef.

Provided by GINAGINA

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound ground beef
2 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1 (28 ounce) can crushed tomatoes
¼ cup red wine vinegar

Steps:

Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 14.7 g, Cholesterol 46.5 mg, Fat 12.7 g, Fiber 4 g, Protein 15.4 g, SaturatedFat 4.8 g, Sodium 265.4 mg, Sugar 1.3 g

AIN'T NO BEANS ABOUT IT VEGAN CHILI

Ain't No Beans About It Vegan Chili image

I made this up on a cold Lenten winter with a few random things I had in my cupboard. Hope you enjoy it as much as I do. Serve with crusty bread.

Provided by ElleFirebrand

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 onion, diced
1 carrot, peeled and diced
3 garlic cloves, minced
2 teaspoons olive oil
1 jalapeno, minced
1 (28 ounce) can crushed tomatoes
3 cups vegetable broth
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can butter beans, rinsed and drained
0.5 (8 ounce) package frozen spinach, thawed
1 cup frozen green beans
salt and pepper, to taste

Steps:

In olive oil, cook onion, garlic, jalapenos and carrot until softened, about 5 minutes.
Add chicken broth, tomatoes, spices and beans, simmer 10 minutes.
Stir in green beans and spinach and season with salt and pepper and simmer an additional 10 minutes.
If soup is too thick, add additional broth or water until desired consistency.

Nutrition Facts : Calories 196, Fat 3, SaturatedFat 0.5, Sodium 733.3, Carbohydrate 35.9, Fiber 10.2, Sugar 8.1, Protein 9.8

VEGAN NO BEAN CHILI

Vegan No Bean Chili image

This recipe is for a vegan "true" chili. This is not going to be a chili bean recipe or a soup, although I'm sure i would be good, with some modifications, as either. This is adapted from "Jeff's Hot Dog Chili" which can be found here: https://www.allrecipes.com/recipe/223538/jeffs-hot-dog-chili/ . It is a perfect topper for hot dogs, chili cheese fries and sloppy joes. I know there are a lot of ingredients but it will be worth it. If you are not vegan, it is great with shredded cheese on top. I eat mine with diced onions, shredded cheese and yellow mustard. Enjoy!

Provided by Cherise B.

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 vegan burgers, patties (The Beyond Burger)
1 cup textured vegetable protein, crumbles
1/4 cup ketchup
1/4 cup tomato paste
1/4 cup vegan worcestershire sauce
1/2 cup water
1/2-1 teaspoon garlic salt
1/2 teaspoon onion powder
1 tablespoon chili powder (new mexico or california)
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 beef flavored vegan bouillon cubes
1 cup water
4 tablespoons avocado oil
1/2 small yellow onion
1 -2 teaspoon diced jalapeno
1/2 teaspoon unrefined unbleached cane sugar

Steps:

Start by placing 2 tbsp of the avocado oil in a cast iron pan on medium heat.
Dice up 1/2 a small yellow onion and the jalapeño and add to the oil, stirring for 1-2 minutes until onions are translucent; remove mixture and set aside.
Place the 2 Beyond Burger patties in the pan. Using a wooden spoon, break them up the same way you would ground beef. Cook until burger bits are crispy. Be sure to get all the pieces stuck to the bottom of the pan. Lower the heat so as not to burn it.
While the burger crumbles are cooking, boil 1 cup of water. In a separate bowl or large mug, place the 2 vegan beef bouillon cubes. Using the handle of the wooden spoon, crush the cubes into a powder. Once the water has boiled, turn the heat off and add the crusted cubes to create a broth.
Next, add in the TVP, stirring once, then letting it sit to rehydrate. All water should be absorbed by the TVP.
Once rehydrated, add 1/2 of the TVP mixture and onion mixture into your Beyond Burger crumbles. .
Add the remaining 2 tbsp of avocado oil and stir so everything is coated and the TVP browns. This should take about 3 minutes with the stove on medium heat.
In a separate bowl, combine the remaining ingredients: ketchup, tomato paste, vegan worcestershire sauce, chili powder, onion powder, garlic salt, pepper, and sugar. Once all of the ingredients are mixed, pour the mixture into your "meat". Stir for a couple minutes so everything is coated. At this point it should look almost like a paste and should be very thick. .
Let this mixture cook for about 5 minutes total before adding the remaining 1/2 cup of water. Reduce the flame to low heat and let simmer for 15-20 minutes, adding more water if needed. Be sure to stir occasionally making sure nothing is sticking to the bottom or burning. .
Taste and adjust seasonings if necessary. For more heat, I would suggest adding more jalapeño 1 tsp at a time or additional chili power in the same fashion.
*Substitutions*.
EVOO can be used in place of avocado oil, plain white sugar can be used in place of the unrefined sugar and tomato sauce can be used in place of tomato paste. Just be sure to adjust the water accordingly so you don't end up with a chili that is too watery.
**Also, since you are only using 1/2 of the TVP mixture, I usually freeze the other half to have later for tacos.

Nutrition Facts : Calories 171.8, Fat 14.7, SaturatedFat 1.8, Cholesterol 0.2, Sodium 638.6, Carbohydrate 10.6, Fiber 1.9, Sugar 6.8, Protein 1.8

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