EASY VEGAN CHILI RECIPE
This easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It's packed with protein and fiber thanks to beans & veggies.
Provided by Caitlin Shoemaker
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is "dry" and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total.
- Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick.
- Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
- Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to one month.
QUICK EASY VEGAN CHILI
Almost no prep time and versatile--easy to make substitutions to taste and preference! Makes a great dip or hearty main course.
Provided by Jessi Brooks
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion, green bell pepper, corn, and mushrooms; cook and stir until softened and heated through, 5 to 10 minutes. Add chili beans, salsa, chili seasoning, and mustard. Reduce heat to low and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 3.9 g, Fiber 6.4 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 1423.7 mg, Sugar 7 g
SUPER EASY VEGAN CHILI
We all know I'm a huge chili lover, since it's a great way to create a nutrient-packed yet hearty dish. Plus, it comes together in absolutely no time, since your prep is just a bit of chopping! This one incorporates so many colors, from beautiful orange lentils and carrot to green celery and cilantro. Totally easy, completely vegan, and flavorful comfort food!
Provided by Dan Churchill
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes.
- Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes.
- Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves.
Nutrition Facts : Calories 167.4, Fat 4.3, SaturatedFat 0.6, Sodium 30.2, Carbohydrate 25.6, Fiber 9.1, Sugar 6.7, Protein 8.7
EASY VEGAN CHILI
This super simple vegan chili is so much like the real thing that no one will ever have to know it's vegan! That's what makes this recipe perfect for work parties and potlucks where you have a mix of omnis, vegetarians, and vegans. Also, this recipe only takes about 10 minutes of actual prep time!
Provided by theunintentionalveg
Categories Beans
Time 40m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add the ketchup to the boiling water in a measuring cup or small bowl and whisk until well incorporated. Add the water and ketchup mixture to the TVP in a small bowl. Mix and let it sit for about 10 minutes to absorb the water.
- Warm up your crock pot or a large soup pot and add the TVP. Let the TVP warm for approximately 5 minutes.
- Add the tomato sauce and chili beans (do not drain). Stir well.
- Add in the hot sauce and all of the spices, stir well, and bring the chili to a boil. Turn the heat down and let simmer for at least 30 minutes.
- Taste and adjust the spices to your taste.
Nutrition Facts : Calories 261.8, Fat 1.3, SaturatedFat 0.3, Sodium 1228.5, Carbohydrate 50.8, Fiber 10.4, Sugar 7.9, Protein 15.3
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