Easy Vegan Spice Thins No Chill Time Recipes

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EASY VEGAN CHILI



Easy Vegan Chili image

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

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

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

SPICY VEGAN CHILI



Spicy Vegan Chili image

Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.

Provided by karkar

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h

Yield 8

Number Of Ingredients 15

1 tablespoon canola oil
1 large green bell pepper, diced
1 large onion, diced
2 jalapeno peppers, chopped
¼ cup chili powder
1 ½ teaspoons salt
½ teaspoon ground cumin
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans
1 ½ cups water
1 cup rinsed, uncooked white rice
1 (15 ounce) can corn
½ teaspoon ground black pepper
1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)

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.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 52.8 g, Fat 11.1 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 1405.2 mg, Sugar 3.3 g

30-MINUTE CHILI



30-Minute Chili image

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair-cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This easy vegan chili recipe is for those occasions, when delicious and fast are both the order of the day. Serve this 30-minute wonder with rice or pasta for an extra-hearty dinner.

Categories     Soups & Stews/">Soups & Stews

Time 30m

Number Of Ingredients 12

2 yellow onions, chopped (1½ cups)
1 large green bell pepper, chopped (1½ cups)
3 tablespoons mild chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
4 cloves garlic, minced
2 15-oz. cans pinto beans, rinsed and drained
1 28-oz. can diced tomatoes, undrained
2 cups low-sodium vegetable broth
Sea salt, to taste
Freshly ground black pepper, to taste
Cooked brown rice or whole grain noodles (optional)

Steps:

  • In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  • Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
  • Season with salt and black pepper. If desired, serve chili over rice.

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  • Turn on the sauté function on your Instant Pot* (to the default "Normal" — not high or low). Once hot, add water, onion, garlic, jalapeño, and red bell pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.*See notes for stovetop instructions.
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