SPICY VEGAN CHILI
Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.
Provided by karkar
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
- Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
- Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 52.8 g, Fat 11.1 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 1405.2 mg, Sugar 3.3 g
SPICY VEGETARIAN CHILI
This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)
Provided by Isabel Eats
Categories Soup
Time 1h40m
Number Of Ingredients 20
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
- Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
- Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
- Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
- Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
- Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 266 kcal, Carbohydrate 40 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1445 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 6 g
SPICY VEGETARIAN CHILI
The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.
SPICY VEGETARIAN CHILI
The BEST Vegetarian Chili! Make it with eggplant, plum tomatoes, onion, garlic, zucchini, bell peppers, jalapeños, white beans, kidney beans, and cilantro. You won't miss the meat!
Provided by Elise Bauer
Categories Dinner Stew Freezer-friendly Chili Chili Beans Stew Vegetables
Time 1h30m
Yield 10
Number Of Ingredients 19
Steps:
- Roast the cubed eggplant: Preheat oven to 350°F (175°C). Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
- Sauté the onions, garlic, peppers: While the eggplant is roasting, start on the rest of the vegetables. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
- Add the tomatoes, spices, chili, and roasted eggplant: Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.
- Add the beans, lemon, sugar, cilantro, salt, pepper: Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
- Serve with garnishes: Serve with sour cream, grated cheddar cheese, and chopped green onions. Links: Vegetarian Chili with Smoked Spices from Sally Cameron
Nutrition Facts : Calories 194 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 8 g, Protein 7 g, SaturatedFat 1 g, Sodium 65 mg, Sugar 7 g, Fat 8 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
SWEET AND SPICY VEGETARIAN CHILI
"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.
Provided by Roosie
Categories Peppers
Time 50m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Heat the oil in a large saucepan or stockpot over medium-high heat.
- Add chopped onions, bell pepper, and garlic.
- Sauté until onion is translucent, about 5 minutes.
- Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
- Stir until veggies are evenly coated.
- Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
- Add remaining ingredients (except garnishes) and mix thoroughly.
- Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
- Serve hot with desired garnishes.
Nutrition Facts : Calories 166.7, Fat 2.4, SaturatedFat 0.3, Sodium 400.1, Carbohydrate 30.6, Fiber 8.8, Sugar 4.9, Protein 8.3
TOFU CHILI: A SPICY, FIERY, MEAT-FREE, VEGAN RECIPE
Provided by Meredith James
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- Leave your tofu in the freezer until frozen (overnight), then allow it to thaw naturally on the side. When it's soft, place your tofu into a tofu press and leave the excess liquid to drain thoroughly before preparing your homemade vegetarian chili.
- Pour oil into a large skillet or large pot on the stovetop and turn the heat to medium.
- Dice your onions and peppers, then saute them in the heated oil until they start to soften.
- Mince your garlic cloves and mix them with the onions and pepper. Take your block of tofu and crumble it into the skillet.
- Pour in your chili powder, cumin powder, paprika powder, and ancho chile powder. Mix all your ingredients together.
- Give your vegetarian chili with tofu a taste, then add in cayenne pepper powder as per your tastes. If you like your spiced tofu extra hot, then keep adding cayenne pepper!
- Cook all the spices and ingredients in the skillet for another 5 minutes before turning down the heat.
- Next, add your cans of tomatoes, black beans, and kidney beans to the mix. Pour in your vegan ale and add some tomato paste to thicken the chili tofu. Keep stirring, then allow your vegan chili with tofu to simmer for at least 30 minutes. You can keep it simmering for longer to thicken the sauce up. Alternatively, if it's too thick, just add a splash of water to the skillet while it's simmering.
- Towards the end of the simmering process, add your corn to the dish and stir through. Take another taste, and add more cayenne pepper powder and salt and pepper as you like. Allow to simmer for another 2 minutes, then turn off the heat.
- Allow to rest, then serve your freshly cooked vegan tofu chili to your hungry family and friends!
Nutrition Facts : ServingSize 6
EASY SPICY VEGETARIAN CHILI
This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well. From Meal Lean i Yumm!
Provided by LUv 2 BaKE
Categories Grains
Time 55m
Yield 7 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
- Add mushrooms, saute 4-5 minutes.
- Add remaining ingredients except corn.
- Increase heat to high to bring to a boil.
- Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
- Stir in corn, simmer until heated through.
- Makes about 10 cups or 6-7 servings of 1 1/2 cups.
SPICY VEGETARIAN CHILI
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.
SPICY VEGETARIAN CHILI
Steps:
- 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
- 2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.
More about "spicy vegan chili food"
RECIPE: SPICY VEGETARIAN CHILI | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6-8Calories 250 per servingTotal Time 1 hr 35 mins
- Add onion, carrot, celery, bell peppers and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 10 to 12 minutes.
- Add tomatoes with juices and 3 cups water. Bring to a simmer, then reduce heat to low and gently simmer, uncovered, for 45 minutes.
CROCK POT SPICY VEGAN CHILI - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
Cuisine Plant Based, Vegan, Whole FoodsEstimated Reading Time 2 minsCategory Comfort Food, Main Meals, Organic
SPICY VEGAN FREEKEH CHILI - BODYBUILDING.COM
From bodybuilding.com
Servings 8Total Time 30 minsCategory Soups & Stews,Vegetarian,VeganCalories 250 per serving
- Cook freekeh according to the directions, but use half low-sodium vegetable broth (1 cup) and half water (1 cup) to add extra flavor.
- Set a nonstick skillet on medium-high heat and spray with coconut oil. Toss in red onions and garlic. Sauté until the red onions become brown and translucent.
- Add tomato sauce, cooked freekeh, 1 cup vegetable broth, bell pepper, tomatoes, and the seasonings (paprika, coriander, chipotle chili pepper, gumbo file). Stir well with a spatula.
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.
SPICY VEGAN CHILI - HEALTHY NIBBLES
From healthynibblesandbits.com
5/5 (1)Category Gluten-FreeServings 5Total Time 30 mins
- Heat the olive oil in a pot over medium-high heat. Once the pan is hot, add the onions. When the onions start to turn translucent, add the diced potatoes. Let it cook for a minute or two, and add the diced tomatoes, jalapeño, garlic, chili powder, cumin, and cayenne pepper.
- Cook everything for about another minute and add the vegetable broth. Bring the broth to a boil.
- While the chili is cooking, remove the rough stem from the collard green leaves. Chop them into strips.
- Once the chili has boiled, add the beans and chopped collards. Chop the tofu in half, and crumble each half with your hands. I did this right over the boiling pot. Be careful of hot liquids splashing out!
SPICY VEGAN CHILI - A COZY KITCHEN
From acozykitchen.com
Estimated Reading Time 3 mins
INSTANT POT SPICY VEGAN CHILI - CRUMB TOP BAKING
From crumbtopbaking.com
5/5 (6)Category Dinner; LunchCuisine VeganTotal Time 55 mins
- Add the walnuts and mushrooms to a food processor and pulse a few times until the mixture is crumbly.
- Grease the Instant Pot insert with cooking spray. Turn on the Instant Pot and select sauté and adjust the time to 8 minutes. Add the oil and let the Instant Pot heat up for 45-60 seconds.
- Add the crumbled walnut and mushroom mixture, along with the rest of the vegetarian taco meat ingredients to the Instant Pot and stir to combine. Cook for the remainder of the time selected, stirring constantly to ensure the taco meat does not burn (see note).
- Add in the remaining chili ingredients and stir to combine. Select the chili/bean option and cook on high pressure for 18 minutes. Vent for a quick release of pressure.
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.
SPICY VEGAN MAYO - THE KOREAN VEGAN
From thekoreanvegan.com
Reviews 2Servings 12Cuisine ChineseCategory Side Dish
- In a tall container (if using an immersion blender) or a small bowl (if using handmixer), mix together, the aquafaba, sea salt, gochugaru, and black vinegar.
10 HOT & SPICY VEGAN RECIPES - GOURMANDELLE
From gourmandelle.com
Estimated Reading Time 5 mins
- Spicy Hummus Beiruti. If you’re tired of the classic hummus recipe and you’re in for some spiciness, this recipe is for you! Hummus is one of the most popular Middle Eastern recipes and this recipe will teach you how to make it good and spicy.
- Batata Harra | Spicy Roasted Potatoes. Nothing is better than some good, old classic roasted potatoes, right? If they’re spicy, it’s even better! This vegan recipe for Batata Harra is one of the most delicious ways of cooking potatoes and I guarantee you’ll fall in love with its flavors and crunch.
- Spicy Vegan Lentil Cakes. If you enjoy fritters and patties in general, then you’ll agree with me that this recipe for spicy vegan lentil cakes is one of the best ones out there.
- Spicy Oven-Roasted Chickpeas. These spicy oven-roasted chickpeas recipe is one of the healthiest snacks you can make! I’m sure you’ll love its addicting crunch and if you use the right blend of spices (which you will find in this recipe), you’ll achieve the perfect, finger-licking results!
- Protein Power Vegan Enchiladas. These vegan enchiladas will offer you the perfect intake of protein – plus, they’re super filling and delicious, perfect for a lunch or dinner.
- Spicy Vegan Jambalaya. In case you don’t feel like cooking every day, this easy and comforting spicy vegan jambalaya recipe is perfect for making ahead of time and it’s ready in less than an hour!
- Spicy Vegan Black Bean Soup. It’s time for a spicy soup! This spicy vegan black bean soup is filling, hearty and just perfect for those cold days when you need a simple but comforting meal.
- Spicy Vegetarian Chili. This list wouldn’t be complete without a chili recipe, of course! This spicy vegetarian chili is full of fresh veggies and proteins, so it’s perfect for lunch or dinner.
- Spicy Veggie Quinoa Curry. If you’re a curry fan, this recipe will make you fall in love! This spicy veggie quinoa curry is not extremely spicy, it’s full of flavors and very filling!
- Spicy Vegan Tortilla Soup. We’re ending this delicious spicy list with another yummy vegan soup. Trust me when I say that this soup is full of exotic flavors and the tortilla gives it just the right amount of texture and crunch.
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.
15 HOT AND SPICY VEGAN RECIPES! - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 7 mins
- Spicy Sweetcorn and Onion Fritters. These vegan Spicy Sweetcorn and Onion Fritters by Holly Jade are the perfect lunch! Typically, fritters are a batter deep-fried with bread crumbs, but this recipe gives you all the flavors without the deep-frying!
- Chickpeas in Spicy Sauce. Chickpeas sit and soak up deliciously in a spicy sauce. This dish is a delicious accompaniment to other courses, but it is also excellent as a main course, perhaps accompanied by some olives, or vegan cheese.
- Raw Chili Chocolate Brownies With Fudge Glaze. A touch of chili powder gives these scrumptious Raw Chili Chocolate Brownies With Fudge Glaze by Faith VanderMolen quite a kick!
- Spicy Sriracha Buttermilk Biscuits. Is there anything better than a warm, buttery biscuit at breakfast on Sunday morning or with a hearty dinner? We can’t think of anything.
- Homemade Spicy Italian Sausage. Looking for a new vegan sausage recipe? These Homemade Spicy Italian Sausages by Rhea Parsons are crispy on the outside, tender on the inside, and filled with spicy, Italian flavor.
- Spicy Coconut Plantain Soy Bean Curry. Adding plantains to this dish might seem odd, but they actually complete the recipe in a tasty way. In this version the plantains are wrapped in coconut flour and then deep-fried.
- Spicy Spaghetti with Beans and Vegetables. This Spicy Spaghetti with Beans and Vegetables by Deniz Kilic makes you full and happy without complaining.
- Spicy Chipotle Black Eyed Peas Hummus. This Spicy Chipotle Black Eyed Peas Hummus by Lindsay Cotter is a sure fire way to start off any party. A fun spicy twist on classic hummus with black-eyed-peas in place of garbanzo beans!
- Vegetable Tteokbokki: Korean Spicy Rice Cakes. If you are looking for something with at little heat, this Vegetable Tteokbokki: Korean Spicy Rice Cakes by Adam Merrin and Ryan Alvarez is the perfect dish.
- Jalapeño Mac and Cheese Burger With Shiitake Bacon. If you love a little fire, something with a wow factor that’s guaranteed to be a hit with everyone, meet the Jalapeño Mac and Cheese Burger With Shiitake Bacon by Gabrielle St. Claire.
SPICY VEGGIE BEAN CHILI - THE GLOWING FRIDGE
From theglowingfridge.com
Reviews 27Total Time 35 mins
- In a large pot, heat veggie broth/oil on medium-high heat and sauté onion, jalapeño and garlic, for about 3 minutes. Add bell pepper and zucchini. Sauté for about 3-4 minutes or until soft. Add in black beans, tomatoes, vegetable broth/water, quinoa and the spice blend. Bring to a boil and then reduce heat to simmer for 10 minutes.
EASY ONE-POT SPICY VEGAN CHILI - VIBRANT PLATE
From vibrantplate.com
4.3/5 (22)Total Time 40 minsCategory VegetarianCalories 207 per serving
- In a pot, heat a tablespoon of oil, then add finely diced onions, carrots, garlic and celery. Gently fry while stirring, until the vegetables turn softer.
- Move the vegetables to the sides of the pot, then add a tablespoon of tomato concentrate in the center and fry until it turns a darker shade. Add diced bell pepper and finely diced chili, a bay leaf and pour in canned diced tomatoes and vegetable stock. Season with salt, pepper and ground cumin and simmer on low heat for about 20 minutes, until the vegetables soften.
- When the chili is almost done, add a cup of pre-cooked or canned red kidney beans and a cup of pre-cooked or canned corn, then squeeze in the juice of half a lemon or lime. Cook on low for another 10 minutes for the flavors to combine.
- Once the chili is ready, remove the bay leaf, then using a stick blender quickly blend the chili but only give it a couple of blends and let it remain chunky.
VEGAN CHOCOLATE CHILI - FOOLPROOF LIVING
From foolproofliving.com
5/5 (3)Total Time 50 minsCategory SoupCalories 359 per serving
- Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add in the cumin and coriander and cook, stirring constantly, until fragrant, 30-40 seconds.
- Stir in the onions and salt and cook, stirring occasionally, until softened, 4-5 minutes. Add in the garlic and cook for 30 seconds. Make sure to keep an eye on it as garlic burns easily.
- Meanwhile, in a small bowl, mix together cocoa powder, cinnamon, chipotle powder, black pepper, cloves, cayenne, and oregano.
- Stir the cocoa & spice mixture into the pan and cook for 2 minutes. Make sure to stir it constantly. If it dries up, add in a couple of tablespoons of water.
SPICY VEGAN AND VEGETARIAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Spicy Tofu and Veggie Stir-Fry: Although the recipe calls for sweet chili sauce, don't be fooled—it has plenty of crushed dried chili to bring some heat to his healthy dish.
- Vegan Chili With Spicy Green Peppers. A bowl of chili doesn't have to be chock full of meat, and in this vegan version, you won't even notice its absence.
- Spicy Vegan Sesame Peanut Noodles. This easy recipe is not only delicious but also extremely versatile. It can be served hot, cold, or room temperature, simply as is or with a variety of vegetables; it can also be topped with tofu for some added protein.
- Sweet and Spicy Vegan Tofu Nuggets. A perfect recipe for a busy night, this tofu dish brings together maple syrup, soy sauce, barbecue sauce, ketchup, and apple cider vinegar with a bit of hot sauce for added kick.
- Spicy Vegan Black Bean Burger. With just a few ingredients—including egg substitute—you can have a flavorful vegan burger that even the meat lovers at your cookout will enjoy.
- Spicy Tofu Scramble. Whether a hearty breakfast or if you are in the mood for "brinner" (breakfast for dinner), this tofu scramble with mushrooms and peppers is sure to hit the spot.
- Spicy Vegetarian Tortilla Soup. It is the jalapeno peppers that make this soup nice and spicy. When combined with red onion, garlic, corn, and kidney beans, and seasoned with cumin and fresh cilantro, this soup is a filling bowl of Mexican flavors.
- Vegan Buffalo Tofu Hot Wings. Just because you are vegan or vegetarian doesn't mean you can't enjoy this party food favorite. Strips of tofu are coated in seasoned cornstarch, pan-fried until crispy and golden brown, and then tossed in a sauce of melted vegan margarine and wing hot sauce.
SPICY VEGETARIAN CHILI RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory StewServings 10Total Time 1 hr 30 mins
- Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
- While the eggplant is roasting, start on the rest of the vegetables. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat.
SWEET AND SPICY VEGAN CHILI - OUR NEW FAVORITE! - ABBY & JANIS
From diyrecipesandmore.com
Servings 1Total Time 30 minsCategory Main CourseCalories 242 per serving
SPICY VEGAN CHILI - SPOONACULAR
From spoonacular.com
76% Servings 5Cuisine AmericanCategory Side Dish
ONE-POT SPICY CHILI [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 2 mins
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