Can you believe how fast time flies? It was 4 years ago — almost to the day — that I was rubbing elbows with Joey Fatone, cooking my vegan chili for the TV show My Family Recipe Rocks! I’ve been cooking this recipe for almost 17 years now! Back in 2000, a good friend of mine made it especially for me, knowing I was a vegetarian. (SO KIND!) I was ecstatic to be able to eat chili again!
Sure, nowadays being vegetarian or vegan isn’t so difficult; but back in 2000 or the late 90’s?
Yikes. SLIM pickin’s! There was ONE brand of soy crumbles and most people curled their nose at the mention of “vegetarian chili”. That is… until they tried it.
Over the years, I’ve converted my friends’ recipe a bit, modifying it to my changing tastes and using various protein choices – since there are now so many! This recipe is really easy to make your OWN. You can change the spice level, you can use your favorite meatless protein source and it will always turn out amazing.
Its even won “Best Vegetarian Chili” twice at work events! Even the hearty meat eaters, who swear by meat-based chili enjoy my meat-free, vegan chili. (The word “vegan” tends to scare some people off, so I sometimes say vegetarian instead. LOL)
Prepare spices first in a small dish and set aside.
1 TBSP. chili powder (or less if you want it less spicy)
1 TBSP. dried basil
1 TBSP. dried oregano
1 TBSP. ground cumin
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. Real salt
2.5 cups homemade seitan
(or other protein; I sometimes add cooked quinoa, Soyrizo is great too)
2 medium onions, chopped
3 cloves garlic, pressed
3 - 26.46 oz. containers of chopped Pomi tomatoes*
1 - 7 oz. can tomato paste
1-2 yellow and/or sweet bell peppers, seeds removed and chopped
2 - 15 oz. cans dark red kidney beans drained**
*I avoid using canned tomato products due to BPA lining. You can also use fresh tomatoes - 12 romas and 6 large beefsteak, diced with seeds removed, add 1 c. water to pot.
**I like to buy these BPA free or in paper containers too.
1. In a large stock pot on medium heat add chopped onions and a couple tablespoons of water. Stir well and let cook for 2-3 minutes.
2. Add pressed garlic, stir well and cook until the onions start to become transparent.
3. Add desired protein (seitan, soyrizo, soy crumbles - whatever you prefer) and stir well.
4. Add all of the spices and stir well until combined.
5. Add chopped tomatoes and stir. Add tomato paste and stir well until combined.
6. Keep on low to medium heat while you prepare the remaining ingredients. Remember to stop and stir the chili once or twice to avoid scorching or overheating on the bottom.
7. Drain and rinse kidney beans, add to pot and stir.
8. Prepare sweet peppers by removing seeds and chopping into small pieces, then add to pot and stir.
9. Let simmer for at least one hour, on low heat, stirring every 20 minutes. I set a timer after each stir, so I don't forget!
10. It freezes great and tastes even better when reheated.This is GREAT with cornbread or tortilla chips, we've topped it with everything from vegenaise, to cashew cream to Daiya Jalapeño Havarti.
Have you made this chili recipe yet? If so, comment below or rate it above! Thank you!
Looking for my other recipes featured on My Family Recipe Rocks?
A week ago yesterday, I had one of the more surreal experiences I’ve ever had in my 35 years on earth. Nothing too crazy or bizarre, but enough to get me pretty darn excited for the 3 months leading up to it! Myself and a fellow blogger were chosen to share some of our favorite recipes and love of running on a TV show called My Family Recipe Rocks. O.M.G. What?! We didn’t submit recipes or fill out an application, we were just found through the glory of the internet. How cool is that!?! This recipe for my raw vegan brownie, and peanut butter whipped cream (also vegan) were featured on the show, along with my vegan chili.
With few ingredients and no baking time, this recipe is a household staple for us. They are so easy to make, you just need a food processor and some simple ingredients.
Vegan Brownie and Peanut Butter Coconut Whipped Cream
1 cup pecans (almonds work too)
1 cup Medjool dates, pitted
5 tbsp. cocoa powder
pinch or two of sea salt
1 tbsp. maple syrup (optional)
1 tbsp. chia seeds (optional)
PEANUT BUTTER COCONUT WHIPPED CREAM - Important: Coconut milk must be chilled 8 hours for this recipe.
2 cans coconut milk, full fat (must be canned, not the kind you drink; can be found in the baking aisle)
1/4 cup peanut butter, creamy
2 tbsp. maple syrup
1. In a food processor, grind up pecans until coarsely chopped and crumbly.
2. Add pitted dates and process until well combined, but still crumbly looking.
3. Combine cocoa powder and salt in a separate, small bowl and then sprinkle over pecan and date mixture; pulse a few times.
4. If you are using maple syrup and chia seeds, you can spoon those over the mixture. Process until well combined and ingredients starts to barely ball up in the processor.
5. Spoon mixture into a square glass tupperware or baking dish, lined with parchment paper. Make sure your container is NO larger than 8"x8". The smaller the dish, the thicker the brownies so it's up to you on the container size. 8"x8" will produce a thickness like that pictured above.
6. Press the brownie mixture down into the dish until firmly packed together. A flat potato masher works well to get it nice and even.
7. Brownies can be cut and served immediately or placed in the fridge for 2 hours and served chilled; which will also make them more firm.
8. Store any leftovers in fridge. Eat plain, or topped with coconut peanut butter whipped cream!
PEANUT BUTTER COCONUT WHIPPED CREAM
1. Place cans of coconut milk in the fridge overnight to allow for separation of coconut cream and coconut water.
2. When ready to make whipped cream, chill mixing bowl in the fridge for ~ 20 minutes.
3. In a small bowl, stir together peanut butter and maple syrup to make a thin, sweet, peanut butter mixture and set aside.
4. Remove coconut milk cans carefully from fridge and gently tip them upside down and open the bottom of each; this will make it easier to pour off the coconut water, since the coconut fat floats to the top of the can.
5. Once the bottom of the can is removed, gently pour off the coconut water into a storage dish and set aside for use in other recipes or smoothies. Store in fridge. The coconut cream should easily stick to the inside of the can.
6. Scoop all the cream out of the cans, directly into the chilled bowl. Turn mixer on medium speed to whip cream into a fluffy whipped CREAM. This should take about 1-2 minutes.
7. Turn mixer on low speed, and slowly add peanut butter mixture, one tablespoon at a time until all of mixture has been added. Whip on high an additional minute or until mixture thickens.
8. Serve immediately or place in fridge for up to one week. Whipped cream will stiffen once chilled. Great on brownies, bananas, fingers, anything!!
Raw Vegan Brownie Slideshow How-To
Peanut Butter Whipped Cream Slideshow How-To
This stuff, by the way, is my kryptonite. I am seriously addicted to it. NOT. GOOD. This coconut milk is full of FAT and coincidentally, flavor. 😉
Looking for my other recipes featured on My Family Recipe Rocks?
Here is a little behind-the-scenes of the recipe filming day. 🙂