chili recipe

10

Vegan Chili 

I am so happy to finally share this recipe! 

Ingredients 

1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 

Directions 

In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 

Enjoy! 

4

Dinner. SO GOOD!! So hearty and filling. Vegan chili!
Honestly one of the best things I’ve ever made

1 large blended up tomato
Half a cubed tomato
1 small potato
4 Mushrooms
1 Zucchini
2 handfuls of roughly chopped spinach
1 small finely diced onion
2 crushed garlic cloves
Half a can of chic peas

Seasoning:

Salt & Pepper
Garlic powder
Paprika
Cumin
Chilli flakes

3

Perfect Easy Vegan Chili

Ingredients:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium sized onion
  • 1 tbsp olive oil
  • 3 cloves of garlic
  • 500 grams of vegan beef
  • 1 tsp chili powder
  • 1 tsp sweet paprika powder
  • 1 tsp maple syrup
  • salt and pepper for taste
  • 2 bay leaves
  • ¼ tsp cinnamon
  • 1 can diced tomatoes in sauce
  • 1 can kidney beans
  • 400 ml veggie stalk
  • 1 tsp olive oil

Optional:

  • Elbow pasta
  • Rice
  • Green onion
  • 1 small can of corn (I don’t like corn so I didn’t use any in my dish, but you can add some for a more traditional chili!)


Directions:

  1. Finely chop the onion and the garlic and set aside in a medium sized bowl. Then finely dice your bell peppers and add to a bowl with the onion and garlic. Add your veggie beef, the paprika, chili powder and 1 tbsp olive oil and mix well with a spoon, then set aside for 5-10 minutes.
  2. Heat 1 tsp of olive oil in a large pot and pour in the mixture. Fry on medium high for 3-5 minutes or until peppers have become tender. 
  3. Add the veggie stalk and canned tomato to the pot and season with salt and pepper, maple syrup, cinnamon and the bay leaves. Cook on low with the lid on for 10 minutes. 
  4. After 10 minutes rinse and add the kidney beans and corn (If you like corn) to the pot you can also start cooking your rice or pasta (If you want). Cook for another 10 minutes. 
  5. Once the last few minutes are up you can serve your chili and add desired toppings. Enjoy!