Vegan East Coast Chili Recipes

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EASY VEGAN CHILI



Easy Vegan Chili image

I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.

Provided by ortmannnicole888

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 53m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large baking potato, peeled and cut into 1/2-inch cubes
1 cup dry red lentils
4 cups vegetable broth
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
4 cups tomato puree
1 tablespoon ground sweet paprika
1 teaspoon spicy chili powder
salt and freshly cracked black pepper to taste
1 pinch white sugar
1 bunch fresh chives, chopped

Steps:

  • Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
  • Divide chili among 4 bowls and sprinkle with chives.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 89.7 g, Fat 9.4 g, Fiber 27 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 905.7 mg, Sugar 15.6 g

QUICK EASY VEGAN CHILI



Quick Easy Vegan Chili image

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

1 tablespoon canola oil
½ cup chopped onion
½ cup chopped green bell pepper
½ cup frozen corn
½ cup sliced fresh mushrooms
1 (16 ounce) can chili beans
1 (16 ounce) jar salsa
1 (1.25 ounce) package chili seasoning mix
2 tablespoons prepared yellow mustard
1 pinch salt and ground black pepper to taste

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

EAST COAST CHILI



East Coast Chili image

This chili is typical of those found in homes and restaurants in the eastern US. It's often served over cooked elbow macaroni. Adapted from "Vegan Planet" cookbook by Robin Robertson.

Provided by JessXU00

Categories     Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/8 teaspoon cayenne
28 ounces crushed tomatoes
6 ounces tomato paste
2 cups water
2 cups veggie crumbles (vegetarian burger)
30 ounces kidney beans (canned)
salt and pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, cover, and cook until softened, about 5 minutes. Stir in chili powder, oregano, cayenne, tomatoes, tomato paste and water. Bring to a boil, reduce heat to low and cover, simmer for 15 minutes.
  • Stir in burger crumbles, beans, salt and pepper to taste. Simmer for about 30 minutes to blend flavors. Serve hot.

Nutrition Facts : Calories 377.7, Fat 9.5, SaturatedFat 1.2, Sodium 1473.3, Carbohydrate 50.1, Fiber 14.7, Sugar 13.3, Protein 27

VEGAN CHILLI



Vegan chilli image

This vegan chilli packs in plenty of vegetables and doesn't fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 16

3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp chilli powder (depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans, drained
lime wedges, guacamole, rice and coriander to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
  • Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
  • Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.To make in a slow cookerHeat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

Nutrition Facts : Calories 367 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 22 grams sugar, Fiber 17 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

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