Vegetarian/Vegan Chili Recipe? See details below:?!
Also the recipe can't have any alcoholic beverage in it. (I saw one that calls for one light beer.)
It would be nice if it's not too hot either, as we can add more "heat" to it after it's cooked, but a little spice is o.k. I plan on trying to make enough for two hungry people........tonight. Thanks. Dave
Answers: I would like an easy veggie chili recipe that uses that fake chili meat. I assume that a vegetarian chili is most likely also vegan, but if not, then it's o.k., since I'm not vegan yet, but it would be better if it was since my partner IS vegan.
Also the recipe can't have any alcoholic beverage in it. (I saw one that calls for one light beer.)
It would be nice if it's not too hot either, as we can add more "heat" to it after it's cooked, but a little spice is o.k. I plan on trying to make enough for two hungry people........tonight. Thanks. Dave
1 cans chili beans [kidney w/seasonings] /*2 cans if you like really bean-y chili/
1 can dark red kidney beans
1 lb vegan ground "beef" [morning star/boca/light life]
2 cans diced tomatoes
1 can stewed tomatoes
1 small white onion, chopped
1/2 green pepper, chopped
2 tbsp olive oil [or canola]
2-3 cloves garlic, crushed
1/2 tsp red pepper flakes
1/4 tsp chili powder
1/4 tsp cayenne pepper
salt & pepper, to taste
Saute the onion and green pepper in the olive oil. When the onion is translucent, add the remaining ingredients and heat until thoroughly cooked. I usually leave in the juice/water from all the cans and will even add 1/2 cups instant rice and 1 can sweet corn to keep the 'heat' down.
INGREDIENTS:
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
3 tbsp vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
1/2 cup TVP + 1/2 cup water (optional)
PREPARATION:
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne and red pepper flakes.
My daughter recently became a vegetarian and I made her some chili, same recipe I always use, I just substituted Morningstar Farms for the meat. It looks like meat, but it's vegetarian. I used a 1 can of tomato juice, 1 packet of mild chili seasoning, 1 can of tomato soup, and 1 can of dark red kidney beans. She loved it!
Very Easy Chili (I call it my Lazy-A** Chili)
Ingredients:
3 cans Bush's Best black-eye peas
1 can Bush's Best navy beans
1 can Bush's Best dark red kidney beans
3 cans Rotel Chili Fixin's
Just heat and serve.
This will make more than enough for two, so you can also make it this way:
2 cans black-eye peas
1 can dark red kidney beans
2 cans Rotel Chili Fixin's