Roccos Vegan Chili Recipes
EASY VEGAN CHILI
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
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
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
Steps:
- satue onions and corn together, add seasoning, deglaze pan with tomato sauce, add remaining ingredients and simmer.
HEALTHY VEGAN CHILI
This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.
Provided by Moody
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Pour the boiling water over the TVP and let stand until softened.
- Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
- Simmer for at least 30 minutes.
HEARTY VEGAN SLOW-COOKER CHILI
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )
Provided by Grete
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 5h55m
Yield 15
Number Of Ingredients 23
Steps:
- Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
- Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g
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
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
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
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
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