Pineappleveganchili Recipes

CROCK-POT CRAZY PINEAPPLE CHILI

Steps:

• In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.
• Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
• Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
• Stir everything to combine.
• Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last 1/2 hour - hour of cooking.
• Serve topped with cheese, sour cream and hot sauce, if desired.

PINEAPPLE VEGAN CHILI

Steps:

• Put all ingredients except "So Soya" ground beef in a large pot and simmer, covered, on low for 4 hours, stirring frequently.
• Take cover off, add "So Soya" ground beef and let simmer until the desired consistency is reached, approximately 1 hour, stirring frequently.

SUPER EASY VEGAN CHILI

Steps:

• Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes.
• Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes.
• Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves.