VEGAN CHILLI
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
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
VEGAN NO BEAN CHILI
This recipe is for a vegan "true" chili. This is not going to be a chili bean recipe or a soup, although I'm sure i would be good, with some modifications, as either. This is adapted from "Jeff's Hot Dog Chili" which can be found here: https://www.allrecipes.com/recipe/223538/jeffs-hot-dog-chili/ . It is a perfect topper for hot dogs, chili cheese fries and sloppy joes. I know there are a lot of ingredients but it will be worth it. If you are not vegan, it is great with shredded cheese on top. I eat mine with diced onions, shredded cheese and yellow mustard. Enjoy!
Provided by Cherise B.
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Start by placing 2 tbsp of the avocado oil in a cast iron pan on medium heat.
- Dice up 1/2 a small yellow onion and the jalapeño and add to the oil, stirring for 1-2 minutes until onions are translucent; remove mixture and set aside.
- Place the 2 Beyond Burger patties in the pan. Using a wooden spoon, break them up the same way you would ground beef. Cook until burger bits are crispy. Be sure to get all the pieces stuck to the bottom of the pan. Lower the heat so as not to burn it.
- While the burger crumbles are cooking, boil 1 cup of water. In a separate bowl or large mug, place the 2 vegan beef bouillon cubes. Using the handle of the wooden spoon, crush the cubes into a powder. Once the water has boiled, turn the heat off and add the crusted cubes to create a broth.
- Next, add in the TVP, stirring once, then letting it sit to rehydrate. All water should be absorbed by the TVP.
- Once rehydrated, add 1/2 of the TVP mixture and onion mixture into your Beyond Burger crumbles. .
- Add the remaining 2 tbsp of avocado oil and stir so everything is coated and the TVP browns. This should take about 3 minutes with the stove on medium heat.
- In a separate bowl, combine the remaining ingredients: ketchup, tomato paste, vegan worcestershire sauce, chili powder, onion powder, garlic salt, pepper, and sugar. Once all of the ingredients are mixed, pour the mixture into your "meat". Stir for a couple minutes so everything is coated. At this point it should look almost like a paste and should be very thick. .
- Let this mixture cook for about 5 minutes total before adding the remaining 1/2 cup of water. Reduce the flame to low heat and let simmer for 15-20 minutes, adding more water if needed. Be sure to stir occasionally making sure nothing is sticking to the bottom or burning. .
- Taste and adjust seasonings if necessary. For more heat, I would suggest adding more jalapeño 1 tsp at a time or additional chili power in the same fashion.
- *Substitutions*.
- EVOO can be used in place of avocado oil, plain white sugar can be used in place of the unrefined sugar and tomato sauce can be used in place of tomato paste. Just be sure to adjust the water accordingly so you don't end up with a chili that is too watery.
- **Also, since you are only using 1/2 of the TVP mixture, I usually freeze the other half to have later for tacos.
Nutrition Facts : Calories 171.8, Fat 14.7, SaturatedFat 1.8, Cholesterol 0.2, Sodium 638.6, Carbohydrate 10.6, Fiber 1.9, Sugar 6.8, Protein 1.8
AIN'T NO BEANS ABOUT IT VEGAN CHILI
I made this up on a cold Lenten winter with a few random things I had in my cupboard. Hope you enjoy it as much as I do. Serve with crusty bread.
Provided by ElleFirebrand
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In olive oil, cook onion, garlic, jalapenos and carrot until softened, about 5 minutes.
- Add chicken broth, tomatoes, spices and beans, simmer 10 minutes.
- Stir in green beans and spinach and season with salt and pepper and simmer an additional 10 minutes.
- If soup is too thick, add additional broth or water until desired consistency.
Nutrition Facts : Calories 196, Fat 3, SaturatedFat 0.5, Sodium 733.3, Carbohydrate 35.9, Fiber 10.2, Sugar 8.1, Protein 9.8
THREE-BEAN VEGETARIAN CHILI
Hearty, meatless chili with plenty of veggies.
Provided by ChefBillT
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
- Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
- Top each serving with sour cream, cheese, and cilantro (if using).
Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g
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