Vegan Chunky Chili Food

VEGAN CHUNKY CHILI

Steps:

• Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

VEGAN CHILLI

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.

CHUNKY VEGETARIAN CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

THICK & CHUNKY VEGETARIAN CHILI

Steps:

• heat oil in large pot.
• add onions, cumin and chile powder (careful not to inhale over pot) cook until fragrant.
• Add celery, bell peppers, carrots, garlic & mushroom (add any other veg or leave out what you don't like).
• when veg begin to soften, add red pepper flakes, basil, oregano, salt and some ground black pepper.
• cook, stirring, for a few minutes.
• add remaining ingredients (can sub barley or bulgar wheat for couscous).
• Bring to boil - stirring.
• reduce heat to medium low.
• simmer, uncovered, 20 minutes.
• If too thick, add more tomato sauce or crushed tomato.
• Serve with sour cream, chopped avocados, chopped cilentro and grated cheese.

VEGETARIAN CHUNKY CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat.
• Add onion, bell peppers and garlic.
• Saute 5 minutes or until tender.
• Add sugar and remaining ingredients.
• Bring to a boil.
• Reduce heat and simmer for 30 minutes.
• Makes 8x1-cup servings.