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
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.
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!)
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.
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.
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.
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.
Once the last few minutes are up you can serve your chili and add desired toppings. Enjoy!
Vegan chili mac! This was a total experiment and it was delicious. Quinoa chili (I’ll post the recipe for that eventually) and 5 ingredient vegan mac and “cheese” 👅
The sauce is made with:
- ½ a butternut squash
- The cream of one can of coconut milk
- Approx. ½ cup of nutritional yeast
- 1/8 cup of water
- Salt to taste
Cut the squash into chunks, boil until soft, drain, and blend with the other ingredients.
This makes at least 10 servings worth of sauce, depending on how much pasta you’re having/how saucy you like it 💃🏻 make whatever pasta you like and mix in your desired amount of sauce, and then store the rest in a jar in the fridge for later use!
Making a delicious and quick black bean and bell pepper chilli 🌶
-Sauté a few stalks of diced celery with a sliced red onion in a little olive or coconut oil with a few shakes of dried rosemary, and allow to soften for a few minutes.
-add in a couple of sliced bell peppers and a couple of tsp of chipotle paste or chipotle seasoning, a few big shakes of smoked paprika and some dried chilli flakes if you want to make things a little spicier. Give it all a good stir.
-add a drained and rinsed tin of black beans (or soak and pre-cook your own dried ones and use those; they will be better, if you have the time and energy!) and a tin of chopped tomatoes. Stir, cover and allow to simmer for about 15 minutes or until the sauce is nicely thickened. Season to taste.
You can do as I did and easily double the recipe so you get 8 portions to serve with rice as a delicious meal in a bowl on chilly autumn and winter evenings.
This is also great mixed through wholegrain pasta or served over jacket potatoes, perhaps with the addition of some homemade guacamole if you want to make it really ‘extra’ 😉
Snow days call for chili ☃️😍 I started this chili with shallots sautéed in olive oil with cumin, chili powder, and cayenne, and then added fresh red pepper, jalapeño, corn, crushed tomatoes, black beans, chickpeas, and vegetable stock! Highly recommend 👍🏼I was feeling tortilla chips on the side today, but my favorite way to have chili is over rice or pasta ☺️️
Cook rice with the water lightly salted with a pinch of salt in a small pot. Once the rice has finished cooking add the lime juice and the chopped cilantro and set aside.
Drain the beans and rinse, then set aside. In a large pan add 1 tbsp of oil and cook the vegan taco meat until it’s browned. Then add the beans and the corn. Cook for about 2 minutes on medium high. Then add the seasonings with ½ cup water. Let it cook on low with a lid on.
Slice the avocado and prepare your wraps. Start of with some mushed up avocado slices, taco meat and bean mixture, add the rice, the cheddar cheese and roll into a burrito.
Heat a pan with some vegan butter and once it’s melted place your burrito in the pan and let it brown on both sides to seal it.
The plural of brussels sprout is brussels sprouts. 😜 Roasted ones are SO GOOD. I remove the outer leaves (if damaged), cut the little stem piece off and slice in half. Sprinkle with black pepper and bake on parchment (no oil necessary 😉) at 200C/400F for 30 minutes. I bake them for 10 minutes then shuffle them around every 5 minutes so they brown evenly. Delicious!
We had them with lunch today, along with rice, peas and carrots (from frozen), and an almost-chili. The chili was bell pepper, mushrooms, kidney beans, tomato paste, oregano, bay leaf, and black pepper. 🤤 These simple meals are the best. 😋
2 cans worth of red kidney beans, with salt only no other ingredients
2 cups corn
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
Salt and freshly ground black pepper, to taste
Balsamic vinegar, to taste
Soy sauce to taste
Peel the pumpkin, cut in half, remove the seeds and set aside for roasting,
then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes.
When the pumpkin is cool enough to handle, take outer portion off
In soup pot (it should hold at least 6 quarts), heat the margarine and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, celery, bell peppers, and tomato paste. Cook, stirring frequently, for about 10 minutes.
Add the Jain broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and soy sauce.
Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin is tender.
Before serving, taste and season with salt and pepper and a dash of balsamic vinegar.
Made Jain and edited for some ingredients by Yummy Vegan