Special Vegan Chili Recipes

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SPECIAL VEGAN CHILI

A tasty, mild alternative to meaty chili that includes ground flax seeds to gunk things together. What's extra special about this recipe is that it doesn't take hours to make! It's cornless too for corn is usually difficult to digest, and there's too much corn in everything these days anyway... Another recipe from my crazy experiments in the kitchen!

Provided by Ravenhood

Categories     Onions

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12



Special Vegan Chili image

Steps:

  • Drizzle a bit of oil on a frying pan and set heat to medium. Saute onions, carrots, garlic and red bell peppers until they start to brown. Add the mushrooms and cook for another minute, then transfer sauteed vegetables to a pot.
  • Add the rest of the ingredients and stir well. Bring to a boil, then simmer uncovered for about 30 minutes, stirring once in a while. Serve hot with pita bread.

Nutrition Facts : Calories 62.3, Fat 1.4, SaturatedFat 0.2, Sodium 62, Carbohydrate 12.3, Fiber 4.2, Sugar 5.3, Protein 2.6

2 cups cooked mixed beans (1 19oz can)
1 1/2 cups canned diced tomatoes (with juice)
1/2 cup red bell pepper, chopped
1/3 cup yellow onion, chopped
1/3 cup cremini mushroom, minced
1/3 cup carrot, minced
2 garlic cloves, minced
1 tablespoon chili powder
1/2 tablespoon ground flax seeds
1/2 teaspoon cumin
1/2 teaspoon dried oregano
2 pinches black pepper

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



Vegan Chili image

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.

1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
1 1/2 teaspoons kosher salt, or to taste
Chopped fresh cilantro

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