EASY VEGAN CHILI
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
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
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
HOMEMADE VEGETARIAN CHILI
The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
Provided by Cookie and Kate
Categories Chili
Time 1h
Number Of Ingredients 19
Steps:
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too-I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Nutrition Facts : Calories 236 calories, Sugar 7.6 g, Sodium 1071.8 mg, Fat 6.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 37.6 g, Fiber 10.3 g, Protein 10.9 g, Cholesterol 0 mg
VEGAN CHILI
Provided by Tracey Medeiros
Categories Soup/Stew Bean Tomato Super Bowl Vegetarian Kid-Friendly Winter Tailgating Healthy Vegan Bulgur Atlanta Georgia Small Plates
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
- 2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
VEGETARIAN CHILI
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams
HEALTHY VEGAN CHILI
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
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 RECIPE
This easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It's packed with protein and fiber thanks to beans & veggies.
Provided by Caitlin Shoemaker
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is "dry" and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total.
- Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick.
- Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
- Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to one month.
HEARTY VEGAN CHILI (WHOLE FOOD, PLANT-BASED)
Delicious and nutritious vegan chili made with budget-friendly ingredients. This chili recipe is perfect whenever you need a quick throw-together dinner!
Provided by Nicole
Categories Main Course
Time 50m
Number Of Ingredients 21
Steps:
- Dice the onion, bell pepper and mushrooms. Place them into a large pot on medium heat with the oil. Cook for 5 minutes or until the vegetables are wilted and starting to brown. Add the garlic and cook for another 3 minutes.
- Next add in the remaining ingredients except the corn and cilantro. Turn down the heat to low and let simmer for 10-20 minutes.
- Add the corn and cilantro and cook for another minute or until the corn is heated through.
- Serve topped with green onion and avocado.
Nutrition Facts : ServingSize 1 Serving (1/6 of recipe), Carbohydrate 75 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Sodium 1163 mg, Fiber 21 g, Sugar 15 g, Calories 448 kcal, UnsaturatedFat 6 g
VEGETARIAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper.
- Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the cilantro.
VEGAN CHILI
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
Steps:
- satue onions and corn together, add seasoning, deglaze pan with tomato sauce, add remaining ingredients and simmer.
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EASY VEGAN CHILI RECIPE - VEGAN HEAVEN
From veganheaven.org
5/5 (4)Total Time 30 minsCategory Main CourseCalories 427 per serving
- Either use a fork to mash the tofu or use your hands until it's all crumbled in small chunks. In a large pan, heat the olive oil and cook the tofu for about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes. Then deglaze it with red wine and allow the sauce to thicken for about 2 minutes. Stir in the diced tomatoes, the red bell pepper, the corn, the beans, and the spices and cook for about 10 minutes.
- In the meantime, make the sour cream: Drain the cashews and put all ingredients in a food processor and process until smooth. Season with salt and pepper.
VEGAN CHILI - THE BEST HOMEMADE CHILI WITH BEANS ...
From nutritionrefined.com
4.9/5 (7)Estimated Reading Time 7 minsServings 4Total Time 2 hrs 20 mins
- Add the soaked beans into a medium saucepan. Cover them with water and bring it to a boil. Remove any foam that forms. Reduce the heat to a bare simmer and cook the beans until tender. The time will vary depending on your own beans, but you are looking at approximately 45 minutes.
- Clean the chili peppers: use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. Cut the peppers into smaller pieces before adding them to the pan to toast.
THE BEST VEGAN CHILI RECIPE - SHE LIKES FOOD
From shelikesfood.com
Reviews 19Calories 418 per servingCategory Soup
- Heat large pot over medium heat and add olive oil and onion. Cook until soft, 2-3 minutes, and then add garlic and bell peppers. Cook for another 5 minutes.
- Add the beans, tomatoes, refried beans, tomato paste and all the seasonings. Mix until combined and then add the broth and mix again.
- Cover chili, bring to a simmer and cook until thickened, at least 15 minutes but you can cook longer if you like.
EVERYONE'S FAVORITE VEGETARIAN CHILI RECIPE - ELIZABETH RIDER
From elizabethrider.com
Reviews 8Servings 8Cuisine AmericanCategory Main Dish
- Step 1: In a 6-quart Dutch oven or pot, heat the extra virgin olive oil over medium heat. Add the onions, carrot and bell pepper and sauté over medium until the onions are soft and translucent, about 5 minutes.
- Step 2: Reduce the heat to low and add the garlic, chili powder, cumin, oregano, bay leaf and cinnamon. Add a large pinch of sea salt and stir until the spices coat the veggies. Cook on medium-low for 2-3 minutes until very fragrant, being careful not to burn the garlic.
- Step 3: Turn the heat back up to medium. Add the tomatoes and tomato sauce then stir to deglaze the bottom of the pan. Add all of the beans, 2 cups filtered water or broth, 2 tablespoons chopped cilantro (if using), 2 1/2 teaspoons of sea salt and a few spins of freshly ground black pepper. If desired, add the chopped jalapeño for heat.
- Step 4: Bring to a simmer. Simmer on low, covered, for 30-60 minutes. Turn off heat and allow to sit for 30-60 minutes if possible to thicken. The chili will thicken considerably as it sits. Optional: To speed up the thickening process or for an extra-thick chili, use an immersion blender to blend a small amount of the beans (2-3 pulses should do it), or, blend 1-2 cups of the chili (including liquid and beans) in a blender then add back to the pot. Turn the pot back on to warm if needed to serve. Or, let the pot cool to room temperature and store in the refrigerator overnight, and warm up the next day. This chili will keep in the refrigerator up the three days in a covered pot. Freeze up to three months in airtight containers.
ULTIMATE VEGAN CHILI RECIPE - THE CHEEKY CHICKPEA
From thecheekychickpea.com
Reviews 25Category MainsCuisine AmericanTotal Time 50 mins
- Heat a 5-6 quart Dutch Oven or heavy bottomed pot on medium heat, then add the oil ( or water or veggie stock), diced onion and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
- Next add in the garlic, peppers and celery and cook for 5-7 minutes, until veggies are softening, stirring a few times.
- Now add the rest of ingredients to the pot and stir. Bring the Chili to a boil then reduce the heat to a simmer and cover for 25 minutes. Stir once or twice.
- After 25 minutes uncover the Chili and add one soup ladle full of Chili to your Nutra Bullet or Blender and blend until smooth (optional). Add the puree back to the Chili. Stir and Serve.
VEGAN CROCKPOT CHILI - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 7Calories 265 per servingCategory Vegan
- In a large slow cooker, add all of the ingredients MINUS the corn. Mix well and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
- 30 minutes before serving, add in the corn and allow the chili to continue cooking until the corn is cooked through.
KILLER VEGAN CHILI - EAT HEALTHY, EAT HAPPY
From eathealthyeathappy.com
5/5 (6)Servings 10
- Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.
- Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the beer/stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
- Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
BEST DAMN VEGAN CHILI EVER - BRAND NEW VEGAN
From brandnewvegan.com
5/5 (20)Category MainCuisine AmericanTotal Time 1 hr 30 mins
- Add any kind of meat substitute (if using) or dry, uncooked bulgur and continue to stir for a few minutes until heated through
FAMILY-FRIENDLY HEALTHY VEGAN CHILI - RECIPES
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- Stir in the carrots, celery, pepper, fennel and cook for ten minutes, stirring occasionally. If the mixture begins to stick to the pot, add a small amount of stock.
- Add turmeric, cumin, black pepper, red chillies and salt. Stir to coat the vegetables and cook for two minutes.
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EASY VEGAN CHILI - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.8/5 (10)Estimated Reading Time 2 minsServings 6Total Time 36 mins
- In a large pot heated to medium, sauté onion in oil for about 2 minutes until soft and fragrant. Then add in red pepper and cook for another minute or so.
- Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.
- Add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground black pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.
MOM'S EASY VEGAN CHILI RECIPE (5 ... - WOW, IT'S VEGGIE?!
From wowitsveggie.com
Cuisine Comfort FoodTotal Time 20 minsCategory Vegan EntreesCalories 245 per serving
- Add in diced tomatoes and red beans, including the liquid, and stir until combined, about 1-2 minutes.
VEGAN CHILI - SIMPLE HEALTHY VEGAN RECIPES - SIMPLE VEGAN BLOG
From simpleveganblog.com
4.9/5 (7)Total Time 45 minsCategory Main DishCalories 311 per serving
- Heat the oil in a large pot and add the veggies (garlic, onion, green bell pepper, red bell pepper and carrot). Cook over medium-high heat for about 5 minutes, stirring occasionally.
- Add the red wine and cook over high heat for 1 to 2 minutes, stirring frequently until the alcohol evaporates.
- Add all remaining ingredients, stir, increase heat and bring to simmer. Reduce heat to medium-low and simmer for about 30-40 minutes.
- Serve immediately over rice with some chopped fresh parsley or vegan sour cream on top. You can also eat it with homemade tortilla chips.
EASY HOMEMADE VEGAN CHILI - LOVING IT VEGAN
From lovingitvegan.com
Ratings 6Calories 335 per servingCategory Entree, Gluten-Free, Savory
- Add the drained kidney beans and black beans, chili powder, cumin, oregano, cayenne pepper and paprika and stir in.
10-INGREDIENT EASY VEGAN CHILI RECIPE - FOODBYMARIA RECIPES
From foodbymaria.com
Reviews 3Servings 5Cuisine SpanishCategory Budget Friendly
- Into a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion. Cook it down for 8-10 minutes, stirring often to avoid burning.
- To the pot, add the garlic, vegetable stock paste, chili spice mix, tabasco, salt and pepper. Stir till the onions are fully coasted with spices and reduce heat to low.
- To the pot, add the lentils and beans. Stir till well combine, increase heat to high and diced tomatoes and the water. Bring the mixture to a boil and simmer for 20 minutes or until the beans are extremely buttery.
20 AMAZING VEGAN CHILI RECIPES - VEGAN HEAVEN
From veganheaven.org
Reviews 1Published 2018-09-09Estimated Reading Time 6 mins
- One Pan Mexican Quinoa Chili. This one pan Mexican quinoa with black beans and corn is super easy to make, packed with protein, and so comforting! It’s the perfect dinner recipe for busy days!
- Vegan Quinoa Chili with Sweet Potatoes. This vegan quinoa chili with sweet potatoes by Kim from Kim’s Cravings is the perfect comfort food. It comes together in less than one hour.
- Vegan Lentil Chili. This vegan lentil chili by Jenn from Peas and Crayons is great for a busy day. You can make it in your Instant pot or in your slow cooker.
- Spicy Tofu Chili. You definitely won’t miss the meat in this spicy vegan tofu chili with cashew sour cream! It’s super easy to make and packed with protein!
- Sweet Potato Black Bean Chili. This sweet potato black bean chili by Hannah from Domestic Gothess is a hearty and warming meal that is perfect for fall days.
- One Pot Easy Three Bean Chili. Make a big pot of this easy three bean chili by Bethany from A Simple Palate! Bethany used three different kinds of beans for this vegan chili, which makes it a real protein bomb!
- Vegan Burrito Bowl with Quinoa Instant Pot Chili. This burrito bowl with quinoa chili makes the perfect weeknight dinner. It’s super easy to make, healthy, and packed with protein.
- Crockpot Slow Cooker Three Bean Chili. Doesn’t this crockpot slow cooker three bean chili by Bintu from Recipes From A Pantry look delicious? It’s gluten-free as well as vegan.
- Homemade Vegan Chili. This homemade chili with mixed beans by Ginny from Vegan in the Freezer is perfect for every season! As Ginny says “every season is chili season”!
- Bean Chili with Avocado Salsa. Dannii from Hungry Healthy Happy made this bean chili with avocado salsa for national chili day. I didn’t even know that such a day exists!
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