Best 4 Andrews Protein Packed Vegan Chili Recipes
Kick-start your vegan culinary journey with Andrew's Protein-Packed Vegan Chili, a delectable and nutritious dish that's sure to tantalize your taste buds. This hearty chili is brimming with plant-based proteins, featuring three types of beans—kidney, black, and pinto—along with wholesome lentils. Feel free to customize the spice level to your preference using chili powder, cumin, paprika, and cayenne pepper. The secret ingredient? A touch of cocoa powder that adds a rich, umami depth of flavor. This recipe also offers variations for those with a sweet tooth, introducing the irresistible fusion of sweet potatoes and black beans. If you're gluten-free, rejoice, because this chili has a dedicated gluten-free version, ensuring everyone can savor its goodness. And for those who love a smoky twist, there's a delightful smoked paprika variation that adds an extra layer of flavor complexity. Don't miss out on the tantalizing toppings section, where you'll discover a world of possibilities to enhance your chili experience, from creamy avocado and tangy sour cream to crunchy tortilla chips and refreshing cilantro.
**Here are a few additional details about the recipes included in the article:**
* **Protein-Packed Vegan Chili:** This is the main recipe, featuring a combination of three types of beans, lentils, and a variety of spices. It's a hearty and flavorful chili that's perfect for a cold winter day.
* **Sweet Potato and Black Bean Chili:** This variation adds sweet potatoes and black beans to the chili for a sweeter and more colorful dish. It's a great option for those who like a little sweetness in their chili.
* **Gluten-Free Vegan Chili:** This version of the chili is made with gluten-free ingredients, making it suitable for people with celiac disease or gluten intolerance.
* **Smoked Paprika Vegan Chili:** This variation adds smoked paprika to the chili for a smoky and flavorful twist. It's a great option for those who like a little spice in their chili.
* **Toppings:** The article also includes a section on toppings that can be used to enhance the flavor and texture of the chili. Some popular toppings include avocado, sour cream, tortilla chips, and cilantro.
FREEZER-PREP PROTEIN PACKED CHILI RECIPE BY TASTY
Here's what you need: oil, onion, garlic, black beans, kidney bean, chickpeas, corn, diced tomato, tomato paste, chili powder, cumin, paprika, cayenne pepper, ground coriander, salt, honey, vegetable stock, lentils, sour cream, shredded cheddar cheese, sliced scallions
Provided by Chris Salicrup
Categories Lunch
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large pot, heat the oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer to a slow cooker.
- Add the black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste to the slow cooker. Season with the chili powder, cumin, paprika, cayenne, coriander, salt, honey, vegetable stock, and lentils.
- Stir and slow cook on high for 4 hours or on low for 6 hours, until the lentils have softened.
- Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat. Serve with shredded cheese, sour cream, and sliced scallions.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 134 grams, Fat 48 grams, Fiber 24 grams, Protein 28 grams, Sugar 33 grams
INSTANT POT® PROTEIN-PACKED VEGETARIAN CHILI
This faux chili made in an Instant Pot® might even fool the most discerning of palates!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 6.1 g, Fiber 8.5 g, Protein 19.1 g, SaturatedFat 0.3 g, Sodium 743.3 mg, Sugar 7.4 g
PROTEIN-PACKED CHILI RECIPE BY TASTY
Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 23
Steps:
- In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
- Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
- Allow to cool 2 minutes. Serve topped with avocado and cilantro.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams
VEGGIE PROTEIN CHILLI
A protein packed vegan chilli, perfect after a run or gym workout. This easy supper is simple to make and freezable if you want to batch cook
Provided by James Collins - Performance nutritionist
Categories Dinner, Main course, Supper
Time 1h7m
Yield 1 after training or 2 otherwise
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the onion, chilli and garlic and cook without colouring for 1-2 mins. Tip in the sweet potato, spices and some seasoning, then pour in the beans and chopped tomatoes. Fill one of the empty cans with water and add to the pan, then bring to the boil and turn down to a simmer.
- Cook for 45-50 mins or until the sweet potato is soft and the sauce has reduced - add some water if the sauce looks a bit thick. Stir through the lime juice, season to taste and serve with cauliflower rice.
Nutrition Facts : Calories 658 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 32 grams sugar, Fiber 23 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium
Tips:
- Use a variety of beans and lentils. This will give your chili a more complex flavor and texture.
- Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavors.
- Add some chopped veggies for extra nutrition and flavor. Veggies like onions, bell peppers, and carrots are all great additions to chili.
- Let the chili simmer for a long time. This will help the flavors to meld together and develop.
- Serve the chili with your favorite toppings. Some popular toppings include sour cream, cheese, and avocado.
Conclusion:
Andrew's protein-packed vegan chili is a delicious and healthy meal. It's perfect for a cold winter day, a potluck, or a casual dinner with friends. With its variety of beans, lentils, and veggies, this chili is packed with protein, fiber, and nutrients. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying vegan meal, give Andrew's protein-packed vegan chili a try.
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