EAST COAST CHILI
This chili is typical of those found in homes and restaurants in the eastern US. It's often served over cooked elbow macaroni. Adapted from "Vegan Planet" cookbook by Robin Robertson.
Provided by JessXU00
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, cover, and cook until softened, about 5 minutes. Stir in chili powder, oregano, cayenne, tomatoes, tomato paste and water. Bring to a boil, reduce heat to low and cover, simmer for 15 minutes.
- Stir in burger crumbles, beans, salt and pepper to taste. Simmer for about 30 minutes to blend flavors. Serve hot.
Nutrition Facts : Calories 377.7, Fat 9.5, SaturatedFat 1.2, Sodium 1473.3, Carbohydrate 50.1, Fiber 14.7, Sugar 13.3, Protein 27
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
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