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Vegan Chili

May 16, 2013 by Zucchini Runner in Food, Main Dish, Main Dish, Side Dish | 6 Comments

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

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Vegan Chili
Rate this recipe
Average:4.5/5
6ratings

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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https://www.zucchinirunner.com/2013/05/16/best-chili-ever/

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

Quinoa and Zoodle Dinner

March 20, 2013 by Zucchini Runner in Food, Main Dish | 4 Comments

This is the coolest kitchen tool I’ve purchased in 2013. I love it! Dan and I frequent the local vegan restaurants and they’ve all started using this tool when creating their dishes. I knew I needed to find a way to get one too! Thank you Amazon. 🙂

2013-03-20_18-43-26_498

This dish was pretty quick and easy to make and its packed with protein and veggies too!

You’ll need:

Quinoa
3/4 c. rinsed quinoa
1 1/2 c. water
1 clove of pressed garlic
1/2 c. chopped kale, spinach or other greens
1/2 c. canned butternut squash purée
salt

Sauce
1 tsp. olive oil
1/4 c. of chopped onions
1 clove of pressed garlic
1/4 to 1/2 c. of water
1 – 6 oz. can of tomato paste
2 diced and seeded tomatoes
few dashes of salt
1/2 tsp. dried basil
1/2 tsp. dried oregano

4 small green zucchini (you could also just use spaghetti squash, or pasta)

Start cooking rinsed quinoa, with water and garlic in a saucepan on medium heat. Cover and cook for about 14 minutes once it starts to simmer, turning heat to low if needed. While the quinoa cooks, you can start the sauce!

In a shallow saucepan, heat olive oil with chopped onions and pressed garlic. Once the onions are translucent, add ~ 1/4 to 1/2 c. of water (depending on how thick you like your sauce). Add tomato paste, and tomatoes. Stir to combine. Add a few dashes of salt, and dried herbs. Keep heat on low and stir occasionally. Add more water for a thinner sauce.

By now the quinoa should be done cooking. Scoop out a 1/2 c. of the sauce with a measuring cup and pour it over the cooked quinoa. Also add the butternut squash and greens at this time. Mix well. Salt to taste if desired and mix again.

Using a cookie scoop or small ice cream scoop, measure out the quinoa balls onto a baking sheet covered with parchment paper. I was able to make 20 balls with this recipe. Bake at 350°F to 10-15 minutes, or until crispy on the outside and golden brown.

This is a perfect time to make your zucchini noodles! Once they are all cut into noodles, place in a saucepan and spray with a little olive oil and sprinkle a few dashes of salt. Cover and let cook on med-low heat for roughly 5-10 minutes, depending on desired  tenderness. I prepared ours al dente!

Plate the zucchini first, topping with tomato sauce and 5-6 quinoa balls.

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