Super Bowl Chili Vegan Recipes

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SUPER BOWL CHILI - VEGAN



Super Bowl Chili - Vegan image

In the spirit of the Superbowl this year, I decided to make vegan chilli cheese dogs. This chilli was made from items that I had right in the pantry and was the perfect topper the veggie dogs served in grilled buns! I actually took the time to toast whole cumin and corrriander seed, and grind them in my spice grinder, which made a REAL difference in the flavor. Another note: I made this using 1 can of black beans, but I think 2 cans would have been the perfect ratio. Use your judgement!

Provided by Kozmic Blues

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 -2 tablespoon canola oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 teaspoon coriander seed, toasted and ground
1 tablespoon cumin seed, toasted and ground
2 tablespoons chili powder, medium hot
1 teaspoon oregano
1 teaspoon southwest seasoning (pampered chef)
1 cup textured vegetable protein
1 (10 ounce) can enchilada sauce, medium hot
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans

Steps:

  • In a stock pot, heat canola oil over medium heat.
  • Add chopped onion and saute 3-4 minutes.
  • Next add bell pepper and garlic, stir until fragrant.
  • Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste.
  • Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices.
  • Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan.
  • Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes.
  • Bring to a boil and let simmer for 15-20 minutes.
  • Add 1-2 cans of beans (your choice) and stir to combine.
  • Simmer another 5-10 minutes and serve!

Nutrition Facts : Calories 162.6, Fat 4.3, SaturatedFat 0.4, Sodium 629.4, Carbohydrate 27.6, Fiber 8.2, Sugar 6.9, Protein 6.5

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