Best Vegan Chili Recipe Needed?!
I am thinking of using boca ground beef substitute and kidney beans, but that's about all I know of lol! Thanks!
Answers: My company is having a chili cookoff for Halloween and I'd like to give it a try. I want to show my fellow Texans that us Vegetarians can whip up a mean chili. What's your favorite recipe that makes a large batch (feeds at least 10)?
I am thinking of using boca ground beef substitute and kidney beans, but that's about all I know of lol! Thanks!
Best easy veggie chili EVER! I once entered this in a chili cook-off at my factory and won first prize (against 12 or 13 other chili recipes). No one guessed it was meatless at all.
Ingredients:
1 large onion
2 tender stalks celery (from the inside) minus the leaves
2-12 oz. packs Lightlife Smartground veggie crumbles (I like these so much better than Boca. They are almost indistinguishable from burger in recipes, even by carnivores!
2-16 oz. jars good quality medium salsa
1- 6 oz. can tomato paste
1 can tomato sauce
1 can light red kidney beans
1 can dark red kidney beans
1 can chili hot beans
1 can black beans
Chili powder, Cumin, Cocoa powder, CREAMY peanut butter
Chop onion and celery finely (about the size of a kidney bean). Saute in hot pan in about 3 or 4 tablespoons of any kind of oil for a couple of minutes on medium to medium high. Add in the veggie crumbles and continue to saute (there should be enough oil that you can still see it in the bottom of the pan. This will help firm up the crumbles). When onions and celery are soft and translucent, drain the mixture into a sieve (not a colander--you'll lose all the "burger").
Dump contents of strainer into a large stockpot or crockpot. Now dump in salsa, tomato paste, tomato sauce, beans (with their juice), and about a cup or two of water (to your desired consistency).
Season with a bit of chili powder and cumin, then throw in about 1 teaspoon of cocoa powder and about 2 teaspoons of creamy peanut butter. Taste and adjust seasonings accordingly. (My brother also throws in about 1/4 cup of beer.)
Simmer on very low (a crockpot on medium is ideal) for about 6-8 hours so the flavors blend.
That should knock the carnivores' socks off.
Make your chili just as you normally would but use morningstar farms burger crumbles. They actually add a bit of spice that even meat eaters that I know seem to enjoy. Add in some peppers, onions, spices, and chili beans with some tomato puree.
I make this all the time at work and everyone loves it.
3 cans Bush's Blackeye Peas
1 can Bush's Navy Beans
1 can Bush's Kidney Beans (or Red Beans)
3 cans Rotel Chili Fixin's
(optional: NOT vegan, but vegetarian... 2 cans Campbell's Southwest Style Cheese Soup: Nacho flavor)
Directions: Throw into a slow cooker, then go to sleep. If you don't have a slow cooker (like a crock-pot), just find a BIG stew pot and let it simmer for at least 4 hours... less if you're in a hurry, but it tastes better the longer it cooks.
If you want, add some fake ground beef, but I never do. Also, I bring tortillas so people can make burritos/soft tacos with it.
This makes an entire crock-pot worth of chili, but if you're feeding 10 people, you should probably double it (unless they'll be having small portions)
I'm a vegetarian, not a vegan, but I've checked all the ingredients for these brands (though you may want to double check).
hiyo! here's a variation on the chili recipe...a little somethin i came up with, more like a taco bell bowl...1-2 per person...but they're quite filling...
Vegan Uber Tostada Bowls
- 3 boxes Rio Rancho Tostada Tortilla Bowls (4 in each)
- Newman’s Own Mango Salsa
- Tofutti Sour Cream
- 3-4 Haas Avocados, cut into small cubes
- 8 plum tomatoes, sliced in half-moons
- 8 Tbsp lime juice
- 4 cups (uncooked) white rice
- 5 cups water
- extra virgin olive oil
- Morningstar Farms Griller Crumbles
- 1 can of black beans
- 1 red onion, finely diced
- 1 white onion, finely diced
- 2 packages Nasoya Super Firm Tofu Cubes
- 1 cup yellow corn kernels (sliced off 2 cobs)*
* you can also use frozen corn kernels.
- chili powder (to taste)
Start the rice. Add rice (with a little salt and olive oil mixed) and water. Bring to a boil.
In a bowl, add lime juice and gently toss avocados & tomatoes. Set aside.
Meanwhile, heat the evoo over low heat. Add onions, crumbles, beans, corn & tofu cubes to skillet. Cook until heated and fragrant.
Place Tostada bowls into big individual soup bowls.
First, layer rice on bottom, then the onions-beans-crumbles-corn-tofu cubes mixture.
Add mango salsa over the top. Dollop 2 Tbsps of Tofutti Sour Cream in the middle of each filled bowl.
Carefully spoon avocado-tomato mix around sour cream. Finally, add a couple dashes of chili powder on the sour cream.
Makes 10-12 servings.
:)