Best 8 Kickass My Sacred Vegan Chili Recipes

KICKASS MY SACRED VEGAN CHILI

Steps:

• Heat the oil in pan and add onion; fry for 5-10 minutes until translucent. Add garlic and fry for two minutes. Add celery; sweat for five minutes with lid on adding more oil or a little water.
• Add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. Basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop.
• Add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). Also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate.
• Simmer for 10 minutes on low with the lid off.
• Continue to simmer until reduced to desired consistency.
• Serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos.
• Eat like a pig and declare that this is so good even my meat eating husband loves this.

VEGAN CROCK POT CHILI

Steps:

• Place all ingredients into crock pot and cook on low for 8 hours.

EASY VEGAN CHILI RECIPE

Steps:

• Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is "dry" and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total.
• Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick.
• Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
• Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to one month.

ROCCO'S VEGAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Sauté 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.
• Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.
• Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.
• Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
• Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.

ULTIMATE VEGAN CHILI

Steps:

• Heat oil in Dutch oven over medium-high heat. Add onion, and saute 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and saute 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
• Add beans, carrots,tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

VEGAN CHILI

Steps:

• In large saucepan or stew pot, saute the onions and garlic in warm olive oil.
• Add mushrooms and red pepper. Cook until pepper softens.
• Add remaining ingredients and bring to boil.
• Turn heat to low and simmer 15 minutes.

VEGAN CHILI

Steps:

• satue onions and corn together, add seasoning, deglaze pan with tomato sauce, add remaining ingredients and simmer.

FAVORITE VEGAN CHILI

Steps:

• Heat oil in a large skillet. Add garlic, cook 30 sec.
• Add mince meat substitution and Marmite.
• Add remaining ingredients. Let simmer 1 - 1-1/2 hours, stirring occasionally.
• Add some water, if it gets too dry.
• Taste, add more spices if you like.
• Serve over rice, bulgur wheat, with cornbread or in tortillas with guacamole, vegan sour cream, salad etc.