Vegan Chili Sauce Recipes

VEGAN CHILI SAUCE

Vegan Chili Sauce image

After trying many different vegan/vegetarian chili recipes I decided to make my own. I wanted a wienerschnitzel's kinda chili to put on top of fries with cheese,veggie dogs, and soy burgers. It tastes AMAZING! Even meat-lovers loved it :D.

Provided by msfancypansie

Categories Vegan

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups textured soy protein (boiled soy meat)
1/2 medium brown onion (chopped)
2 tablespoons oil
8 ounces tomato sauce
1 1/2 ounces lawry's chili powder
1 cup water
1 tablespoon brown sugar
1 1/2 tablespoons yellow mustard
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1 dash salt
1/4 teaspoon paprika

Steps:

Boil 1 1/4 cup dehydrated textured soy protein in 6 cups of water, add salt and pepper to taste.
Sautee onion and Boiled soy meat in 2 tablespoons oil, in medium sauce pan, for 3-5 minutes.
Add Lawry's chili powder,tomato sauce, and water, stir well.
Add mustard, brown sugar,garlic powder,paprika, salt and pepper.
Reduce heat and let simmer for 2-4 minutes stirring occasionally.
ENJOY!

Nutrition Facts : Calories 91.1, Fat 5.9, SaturatedFat 0.9, Sodium 410.7, Carbohydrate 10.7, Fiber 3.3, Sugar 5, Protein 1.7

VEGAN CHILI VERDE

Vegan Chili Verde image

Earthy poblano peppers, fruity tomatillos, and Tuscan kale provide lots of color and taste in this vegan chili verde recipe, which is sure to be a standout on your table. Garnish with fresh cilantro, lime wedges, sour cream, or hot sauce, if desired.

Provided by Alice Waugh

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

4 fresh tomatillos, husks removed and halved
4 cloves garlic
2 poblano peppers, tops, seeds, and membranes removed
3 tablespoons extra-virgin olive oil
1 medium white onion, diced
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
4 cups low-sodium vegetable broth, divided
1 (15 ounce) can low-sodium great Northern beans, rinsed and drained
1 (15 ounce) can low-sodium pinto beans, rinsed and drained
1 ½ cups chopped Tuscan kale
1 cup fresh corn kernels
¾ cup bulgur wheat
¾ teaspoon kosher salt

Steps:

Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
Simmer chili gently until bulgur is tender, 15 to 20 minutes.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 49.7 g, Fat 8.9 g, Fiber 12.4 g, Protein 12.6 g, SaturatedFat 1.3 g, Sodium 716.4 mg, Sugar 4.4 g

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