Healthy Vegan Chili Food

HEALTHY VEGAN CHILI

Healthy Vegan Chili image

This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.

Provided by Moody

Categories One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup boiling water
1/2 cup textured vegetable protein
1 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 orange bell pepper, chopped
2 cloves garlic, minced
1/2 cup water or 1/2 cup vegetable stock
1 (19 ounce) can mixed beans
1 (19 ounce) can kidney beans
2 (19 ounce) cans whole tomatoes, sliced,juice included
1 cup fresh corn or 1 cup frozen corn
1 jalapeno pepper, sliced (optional)
1 -2 teaspoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
salt
pepper
1/4 teaspoon cayenne (more for spicier beans)

Steps:

Pour the boiling water over the TVP and let stand until softened.
Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
Simmer for at least 30 minutes.

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

Ingredients

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

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

Ingredients

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

VEGAN CHILI

Vegan Chili image

Make and share this Vegan Chili recipe from Food.com.

Provided by Annabell B

Categories Black Beans

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces tomato sauce
8 ounces black beans
8 ounces dark red kidney beans
8 ounces light kidney beans
8 ounces dieced tomatoes
1 1/2 cups onions
1 cup corn
2 tablespoons chili powder
2 teaspoons cumin
1 garlic clove
1 teaspoon cayenne pepper
1 teaspoon paprika

Steps:

satue onions and corn together, add seasoning, deglaze pan with tomato sauce, add remaining ingredients and simmer.

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