Kickass My Sacred Vegan Chili Recipes

KICKASS MY SACRED VEGAN CHILI

I'm posting my most used vegan recipe that I adore on its own, on nachos, on my husband's bald head, eating at work, just generally eating. My best bud maaweee loves it, my family loves it, all my mates love it, and it's so simple you will kick yourself on how simple it is. Put in veg you want to use from your fridge. To make it hotter, add more chili. Get psychopathic with the chili if you like it! I like using fake mozzarella and homemade guacamole on nachos for this. It makes for good weekend dinners. I could eat it now! Oooo nachos...... oh yeah heats up good the next day.

Provided by cakeinmyface

Categories Peppers

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 16

Kickass My Sacred Vegan Chili image

Steps:

Heat the oil in pan and add onion; fry for 5-10 minutes until translucent. Add garlic and fry for two minutes. Add celery; sweat for five minutes with lid on adding more oil or a little water.
Add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. Basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop.
Add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). Also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate.
Simmer for 10 minutes on low with the lid off.
Continue to simmer until reduced to desired consistency.
Serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos.
Eat like a pig and declare that this is so good even my meat eating husband loves this.

Ingredients

2 tablespoons olive oil (or spray cal or buttery light)
2 onions
2 bell peppers (any colour I like 2 red)
150 g carrots, chopped into little dice
3 garlic cloves, minced
2 (400 g) cans plum tomatoes (mashed a bits)
2 tablespoons tomato paste
2 vegetable bouillon cubes
1 green chili (or 1 tsp strong chili powder, my powder is super hot, use however much you are comfortable with)
425 g kidney beans
125 g mushrooms (chunky chopped)
125 g celery (sliced ribs optional)
125 g parsnips (chopped into dice optional)
125 g courgettes (chunky chopped optional)
15 g cocoa powder (or dark grated chocolate)
salt and pepper

VEGAN CROCK POT CHILI

This is a hearty vegan crock pot chili dish that can be whipped up in 15 minutes or so, thrown into the crock pot, and can cook all day without turning into mush.

Provided by Jacquiesa

Categories Beans

Time 8h15m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 16

Vegan Crock Pot Chili image

Steps:

Place all ingredients into crock pot and cook on low for 8 hours.

Nutrition Facts : Calories 313.9, Fat 2.7, SaturatedFat 0.4, Sodium 351.5, Carbohydrate 59.9, Fiber 16.7, Sugar 7, Protein 16.7

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can kidney beans
1 (15 ounce) can chickpeas
1 (15 ounce) can pinto beans
1 (26 ounce) box pomi tomatoes (2 cans chopped tomatoes can be substituted)
1 (15 ounce) can corn
1 1/2 cups green peppers, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon basil
1/2 teaspoon cumin
1/2 teaspoon bay leaf
30 ounces water

FAVORITE VEGAN CHILI

This is my favorite version of chili sin carne. - It tastes even better the next day... If you prefer it more chunky, use chopped bell peppers instead of shredded... TIP: try topping it with a vegan cheez-sauce and bake it for about 5 min. (450F) Sooo YUMMY!

Provided by Veganized

Categories Beans

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 26

Favorite Vegan Chili image

Steps:

Heat oil in a large skillet. Add garlic, cook 30 sec.
Add mince meat substitution and Marmite.
Add remaining ingredients. Let simmer 1 - 1-1/2 hours, stirring occasionally.
Add some water, if it gets too dry.
Taste, add more spices if you like.
Serve over rice, bulgur wheat, with cornbread or in tortillas with guacamole, vegan sour cream, salad etc.

Nutrition Facts : Calories 270.6, Fat 2.5, SaturatedFat 0.4, Sodium 702.5, Carbohydrate 51.1, Fiber 13.5, Sugar 8.8, Protein 15.7

Ingredients

1 teaspoon oil
2 -4 garlic cloves, minced
1 lb Yve's veggie ground round (mince meat substitution)
1 tablespoon marmite (yeast extract)
1 red bell pepper, grated or chopped
1 green bell pepper, grated or chopped
3 cups passata (tomato sauce)
1 tablespoon white vinegar
2 teaspoons tomato paste
1/2 teaspoon liquid smoke (optional)
1 (15 ounce) can chili beans (kidney beans in chili sauce)
1 (15 ounce) can black beans (or chili beans)
2 tablespoons nutritional yeast
2 teaspoons paprika (sweet chili powder)
2 -4 teaspoons chili powder (to taste)
cayenne, to taste (I use 1/4 tsp)
3 teaspoons cornflour
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon unsweetened cocoa powder
1 teaspoon brown sugar
1 teaspoon cumin (or to taste)
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
salt and pepper, to taste

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

Easy Vegan Chili image

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

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

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

Vegan Chili image

Steps:

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

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

ULTIMATE VEGAN CHILI

From Vegetarian Times February 2010. This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two. Nutrition facts per one cup serving are listed as 276 calories, 24g protein, 5g fat (1g saturated), 33g carbs, 0mg cholesterol, 844mg sodium, 9g fiber, 4g sugars.

Provided by BB2011

Categories < 4 Hours

Time 1h20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

Ultimate Vegan Chili image

Steps:

Heat oil in Dutch oven over medium-high heat. Add onion, and saute 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and saute 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots,tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

Ingredients

2 tablespoons olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced (1 tablespoon)
1 chipotle chile in adobo, drained and minced
8 ounces baby bella mushrooms, finely chopped (1 1/2 cups)
2 (8 ounce) packages seitan, chopped (3 cups)
3 tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1/4 teaspoon celery salt
3 (15 ounce) cans chili beans, partially drained
1 cup carrot, chopped (2 to 3 large carrots)
2 tablespoons low-sodium tamari or 2 tablespoons soy sauce
1 tablespoon vegan worcestershire sauce

ROCCO'S VEGAN CHILI

I was on the Dr Oz site looking for something completely different when I stumbled across this recipe. I know there are a zillion chili recipes...this one looked a little different with the touch of lime. I haven't tried this yet, plan to soon because I think it looks tasty. I'm guessing at the cooking time, it looks fairly quick though...30 minutes simmering time is included in my guess. Update...had a chance to make this and I really like the recipe - it's very quick to throw together. The only thing I wanted to come back and adjust is the amount of chili powder - suggest starting with a tsp and working your way up from there, because chili powders vary so much. I happened to use chipotle and an entire tbsp would have been too much.

Provided by magpie diner

Categories Black Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

Rocco's Vegan Chili image

Steps:

Heat oil in a large saucepan over medium heat. Sauté 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.
Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.
Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.
Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.

Nutrition Facts : Calories 469.3, Fat 13.3, SaturatedFat 2, Sodium 741.2, Carbohydrate 76, Fiber 21.8, Sugar 17.5, Protein 19.5

Ingredients

3 tablespoons olive oil
2 cups diced onions, divided
3/4 cup chopped celery
3/4 cup chopped carrot
3 garlic cloves, minced
2 cups chopped bell peppers
1/2-1 tablespoon chili powder (to taste)
1 tablespoon ground cumin
1 (28 ounce) can chopped tomatoes, with liquid
3 tablespoons tomato paste
1 (15 ounce) can black beans, with liquid
1 (15 ounce) can kidney beans, with liquid
1 (11 ounce) can whole kernel corn, undrained
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
sea salt, to taste
black pepper, to taste
1 tablespoon lime juice
1/2 cup chopped cilantro
shredded soy cheese (optional)

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Kickass My Sacred Vegan Chili Recipes

KICKASS MY SACRED VEGAN CHILI

VEGAN CROCK POT CHILI

This is a hearty vegan crock pot chili dish that can be whipped up in 15 minutes or so, thrown into the crock pot, and can cook all day without turning into mush.

FAVORITE VEGAN CHILI

This is my favorite version of chili sin carne. - It tastes even better the next day... If you prefer it more chunky, use chopped bell peppers instead of shredded... *TIP*: try topping it with a vegan cheez-sauce and bake it for about 5 min. (450F) Sooo YUMMY!

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.

VEGAN CHILI

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

ULTIMATE VEGAN CHILI

ROCCO'S VEGAN CHILI

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This is my favorite version of chili sin carne. - It tastes even better the next day... If you prefer it more chunky, use chopped bell peppers instead of shredded... TIP: try topping it with a vegan cheez-sauce and bake it for about 5 min. (450F) Sooo YUMMY!