Kickass My Sacred Vegan Chili Recipes

ALLERGEN-FREE VEGAN CHILI

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.

FAVORITE VEGAN CHILI

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.

ULTIMATE VEGAN CHILI

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.

VEGAN CROCK POT CHILI

Steps:

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

ROCCO'S VEGAN CHILI

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.

VEGAN CHILI

Steps:

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

KICKASS MY SACRED VEGAN CHILI

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.