Andrews Protein Packed Vegan Chili Recipes

AMY'S VEGAN CHILI

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.

ANDREW'S PROTEIN-PACKED VEGAN CHILI

Steps:

• Heat olive oil in a VERY large stockpot.
• Add onion and sweat down thoroughly.
• Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
• Add spices and stir until fragrant.
• Pour in beer, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
• Add cocoa powder and stir.
• Let simmer on low heat 45 minutes.
• Add quinoa, stir and simmer 20 minutes, adding water if required.
• Add beans along with their liquid, stir and simmer at least 15 minutes before serving.

PROTEIN-PACKED CHILI RECIPE BY TASTY

Steps:

• In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
• Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
• Cover and reduce to a simmer for 25-30 minutes.
• Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
• Allow to cool 2 minutes. Serve topped with avocado and cilantro.
• Enjoy!

INSTANT POT® PROTEIN-PACKED VEGETARIAN CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.