Kickass My Sacred Vegan Chili Recipes

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.

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.

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.

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.