Sweet And Spicy Vegan Chili Food

VEGAN SWEET AND SPICY CHILI SAUCE

Steps:

• Add the vinegar, water, sugar, red pepper flakes, sea salt and garlic to a saucepan and bring to a simmer over medium-low flame. Cook for a few minutes until it starts to thicken. (If doing the ginger version then add it here as well )
• In a small bowl whisk together the tapioca flour + 2 tbsp of water until smooth then add it to the simmering sauce making sure to stir frequently.
• Simmer the sauce another minute or so until thickened to your liking. The sauce will continue to thicken as it cools down so keep that in mind as well. Use a little splash of water to loosen it up a bit if needed.
• Allow to cool off completely before storing in tight lid jars in the refrigerator.

SWEET AND SPICY VEGETARIAN CHILI

Steps:

• 1. In a large pot, warm oil and saute onions, carrots, celery and sweet potatoes until vegetables begin to soften, aprox. 10 minutes.
• 2. Add cumin, chili powder, cayenne and garlic powder. Stir and cook until fragrant, about a minute. Add a few drops of water or oil, if necessary, to keep spices from sticking to the bottom of the pan.
• 3. Add the tomatoes, black-eyed peas, raisins, Italian herbs, tomato paste and cinnamon. Stir in broth, lentils and quinoa. If you like your chili a bit thinner, add more broth. Cover and simmer for about 15 to 20 minutes, until lentils are cooked.
• 4. Add corn and cook about 5 more minutes until corn is heated through. Top with your favorite cheese if desired. I like the mildness of mozzarella to compliment the sweetness and spiciness of this chili.

SWEET AND SPICY VEGETARIAN CHILI

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.

SPICY VEGAN CHILI

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.

SWEET AND SPICY CHILI

Steps:

• In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

SWEET AND SPICY VEGAN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat.
• Add the onion and garlic, cover, and cook until softened, about 5 minutes.
• Stir in the chili powder, brown sugar, cumin, cinnamon, salt, and cayenne.
• Add the tomatoes and juice, tomato paste, apple juice, chiles, and beans.
• Stir to combine and bring to a boil.
• Reduce the heat to low, stir in the burger crumbles, and simmer for 30 minutes, stirring occasionally.