Kickass My Sacred Vegan Chili Recipes

VEGAN CHILI

A warm and flavorful, easy to make vegan dish. For a chunkier chili, drain the beans and rinse. For more liquid, empty the can directly into the saucepan. It has been pointed out that traditional Worcestershire sauce uses anchovies, and is therefore not vegan. There is, however, a vegetarian version available from most health food stores. I recommend this substitution.

Provided by ladyroseofrohan

Categories Stew

Time 25m

Yield 1 gallon, 6 serving(s)

Number Of Ingredients 14

Vegan Chili image

Steps:

In large saucepan or stew pot, saute the onions and garlic in warm olive oil.
Add mushrooms and red pepper. Cook until pepper softens.
Add remaining ingredients and bring to boil.
Turn heat to low and simmer 15 minutes.

Nutrition Facts : Calories 269.4, Fat 8, SaturatedFat 1.2, Sodium 1166.7, Carbohydrate 41.1, Fiber 12.3, Sugar 12.1, Protein 13.1

Ingredients

3 tablespoons olive oil
1 large onion (diced)
2 garlic cloves (minced)
1 lb mushroom (sliced)
1 red pepper (julienned)
1 lb canned diced tomato
15 ounces canned black beans
15 ounces canned kidney beans
8 ounces canned tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

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

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

ALLERGEN-FREE VEGAN CHILI

I modified this recipe quite a bit from its original version seen in "The Joy of Cooking-Vegetarian" to make it more suitable for my diet. I can't have soy/dairy/gluten, and I don't really eat meat either. This chili has passed muster with a bunch of Texas chili-lovers as well. When served over rice, this chili can last for days!

Provided by Forced Downtime

Categories Black Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Allergen-Free Vegan Chili image

Steps:

Heat the olive oil in a large saucepan on medium heat or so.
Add the onion, garlic, and carrots and stir until it's golden brown (about 10 minutes or so).
Add cumin and chili powder and stir for a few minutes.
Wash the canned beans and add them along with the canned tomatoes (with the juice) and the tomato juice. Usually I'll taste the chili and see if it needs more cumin or chili powder.
Add the salt, pepper, and red pepper flakes to taste.
Bring the chili to a boil, then reduce the heat to medium-low to let it simmer. If needed, add more tomato juice.
Simmer for 45 minutes, then serve over rice.

Nutrition Facts : Calories 348.1, Fat 4.2, SaturatedFat 0.6, Sodium 639.7, Carbohydrate 62.3, Fiber 19.5, Sugar 9.4, Protein 19.3

Ingredients

1 (28 ounce) can diced tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can black beans
1 (16 ounce) can kidney beans
1 cup tomato juice (add more if necessary)
2 carrots, chopped
1/2 medium onion, chopped
2 garlic cloves, minced
1 tablespoon cumin powder (add more if necessary)
1/2 teaspoon chili powder (add more if necessary)
1 tablespoon olive oil
red pepper flakes
salt and pepper (also to taste)

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

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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