vegan chili

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! 

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 ☺️️

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!

The best combo every, chippies and chili. This time we also added tofu into the chili, besides kideny beans, canned tomatos and paprika. It is always a good way to but your favourite meals together.

We had a rehearsal for our graduation in summer and it went pretty well, but it is so crazy that we will leave the school in acouple of weeks.

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!

Bean and Corn Vegan Chili

(serves 4-6)
Ingredients:

1-28 oz can diced tomatoes
1-15 oz can black beans, drained and rinsed
1-15 oz can pinto beans, drained and rinsed
2-3 tsp chipotle chiles in a mixture of salt
2 tsp sugar
salt and pepper to taste
2 Tbs vegetable oil
3 Tbs chili powder
1 green bell pepper minced
2 tsp ground cumin
1 ½ cups frozen corn, thawed
2 Tbs fresh cilantro, minced

Puree tomatoes in a blender using 4-5 pulses. You want it to remain slightly chunky. In a large saucepan bring tomatoes, beans, chipotle peppers, sugar and a ½ tsp salt to a boil. Reduce to a simmer until needed in later steps.

In a dutch oven or heavy bottomed stock pot, heat oil until shimmering. Add green pepper, chili powder, cumin and 1/8 tsp salt. Cook until softened, about 5 minutes. Stir.

Stir tomato mixture into the dutch oven, scraping any brown bits off the bottom of the pan. Bring to a boil and simmer until thickened, about 15 minutes.

Add corn and cilantro and return to a simmer for 5 minutes. Season with salt and pepper to taste.

From The Best 30-Minute Recipe