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Three Bean Corn and Quinoa Vegan Chili

Despite having an amazing chili recipe on the blog already, I wanted to add another. I like variety, I like change and I like black beans and corn with a passion. Well, maybe not that much, but I definitely love the combo of black beans and corn together! I decided to wing it with this version of vegan chili, and use my other chili recipe as the base. If you follow me on Instagram, you got to see me “mess up live” in IG stories when I put the quinoa in last. It ended up taking FOREVER to finish cooking, so please follow the recipe below and get those suckers in there right away with the tomatoes!

three bean vegan chili

Three Bean Corn and Quinoa Vegan Chili
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Average: 0/5

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Three Bean Corn and Quinoa Vegan Chili

Ingredients

SPICES:

1/2 tbsp. chili powder

1 tbsp. basil

1 tbsp. oregano

1 tbsp. ground cumin

1 tea. black pepper

1/4 tea. cayenne pepper

1/4 tea. sea salt

Main ingredients:

2-3 med. onions, chopped

3-5 cloves garlic, pressed

3 – 26.46 oz. containers of strained (1) and chopped (2) Pomi tomatoes

1 c. quinoa, NOT cooked

1 pint assorted mini sweet peppers (yellow, red and orange)

1 – 15 oz. can dark red kidney beans drained

1 - 15 oz. can great northern beans

1 - 15 oz. can black beans

1 - 16 oz. bag frozen organic corn

vegenaise (for topping, optional)

cholula (for topping, optional)

gluten-free crackers (for dipping, optional)

Instructions

    1. Prepare all the spices in a small dish and set aside.

    2. Chop onions into small pieces, and place in a heated stock pot with about 2 tablespoons of water.

    3. Let them simmer and cook on medium heat, stirring occasionally until transparent.

    4. Add crushed fresh garlic and all the spices; stir.

    5. Pour in all the tomatoes. Stir well to combine.

    6. Add dry quinoa and stir well. Cover and cook on medium-low heat for 10-15 minutes. Meanwhile, prepare the beans and peppers.

    7. Chop and remove seeds from sweet peppers and set aside.

    8. Rinse and drain all the beans.

    9. Once the quinoa has cooked for 10-15 minutes, add the remaining ingredients and simmer on low for 1 hour, stirring every 20 minutes.

    10 Serve with gluten-free crackers, top with a little veganaise and/or cholula and enjoy!

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As many of you know already, I’m a big proponent of “eating the rainbow” so it was really fun to make a more colorful chili.

three_bean vegan chili corn

I was so hungry by the time this batch of vegan chili was done, that I ate 3 bowls. No shame in my game. All the ingredients are super good for you! I added a little vegenaise and cholula to my first bowl and it was amazing. Having that extra fat in the dish kicked it up a notch! By the way, that is my new favorite combo – vegenaise and cholula. I use it to top salads, sandwiches and we just used it today for riced cauliflower and put it on top of our salads. That might make an appearance on the blog in the near future, I also see it as a great use for a nacho topping! ANYWAY, back to vegan chili. Besides cutting the onions and peppers, this is very hands off. So throw it all in a pot and enjoy!

three bean vegan chili

What do you love to eat your vegan chili with? (corn bread, corn chips, crackers…)

Vegan Chili

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.

my family recipe rocks vegan chili

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)

vegan chili my family recipe rocks

Vegan Chili
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Average: 4.5/5
4 ratings

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 15 minutes

Yield: 16 cups (8 Servings)

Serving Size: 2 cups

Vegan Chili

Ingredients

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

Main ingredients

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.

Instructions

    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.

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Have you made this chili recipe yet? If so, comment below or rate it above! Thank you!

vegan chili my family recipe rocks

Looking for my other recipes featured on My Family Recipe Rocks?

raw vegan brownie my family recipe rocks