Amys Chili With Hominy Vegan Recipes

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AMY'S CHILI WITH HOMINY (VEGAN)



Amy's Chili with Hominy (Vegan) image

Amy's Chili with Hominy (Vegan) recipe

Categories     Vegetarian     Chili     Beans and Grains     Healthy

Time 40m

Yield 12

Number Of Ingredients 24

tomatoes, canned
pinto beans
chickpeas (garbanzo beans)
white hominy
tomato paste
green chili peppers
onions
zucchini
chili powder
cumin
garlic
molasses
tomatoes, canned
pinto beans
chickpeas (garbanzo beans)
white hominy
tomato paste
green chili peppers
onions
zucchini
chili powder
cumin
garlic
molasses

Steps:

  • Mix it all together in a large pot and cook until done (basically anywhere between "it's all heated through" and "the zucchini are about to fall apart." Enjoy! Amy didn't mention pre-cooking the onions so I don't know if she does, but it probably wouldn't be a bad idea.

Nutrition Facts :

AMY'S VEGAN CHILI



Amy's Vegan Chili image

A hearty, zesty chili packed so full of delicious protein, even the staunchest meat eater will love it! Try adding toppings like lime and sour cream (if you're not vegan).

Provided by Amy Grace

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 2h40m

Yield 8

Number Of Ingredients 22

3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (19 ounce) can black beans, rinsed and drained
2 (28 ounce) cans diced tomatoes
2 cups water
1 (12 ounce) can whole kernel corn, drained
¼ cup dry red lentils
¼ cup uncooked quinoa
¼ cup chili powder
¼ cup brown sugar
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon cracked black pepper
3 teaspoons cornstarch
3 tablespoons water, or more as needed

Steps:

  • Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
  • Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
  • Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 45.9 g, Fat 7.1 g, Fiber 10.5 g, Protein 10 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15 g

VEGETARIAN HOMINY CHILI WITH BEANS



Vegetarian Hominy Chili With Beans image

Adapted from a Cooking Light recipe I found years ago. This is QUICK, HEARTY and DELICIOUS, which is great considering it can be made in less than 30 minutes, simmer time included. Pretty much Involves peeling some garlic and opening cans, but of course, you can use fresh tomatoes and pre-soaked beans if you want. The hominy adds a great texture, as does the TVP if you choose to include it. Like most chili it tastes even better the next day and freezes well. Serve with sour cream and sprinkle with a good sharp shredded cheddar.

Provided by Little Tomato

Categories     Black Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 teaspoons canola oil
3 -4 fresh garlic cloves, crushed
1 teaspoon ground cumin
1 (15 ounce) can hominy
1 cup kidney bean, rinsed
1 cup black beans, rinsed
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can stewed tomatoes, undrained and chopped a bit
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
8 ounces textured vegetable protein (I use TVP that comes in larger chunks as it has a chewier texture, but you can use any kind.)
1/2-1 cup water or 1/2-1 cup vegetable broth, as needed

Steps:

  • Saute garlic in the canola oil in a large sauce pan or small pot.
  • Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
  • If using TVP, add water if chili gets too thick as TVP will absorb liquid pretty quickly.
  • Garnish with cilantro, shredded cheddar cheese, sour cream.

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