Vegan Chili

Vegan_Chili_Recipe_001

OMG a few months ago, I would’ve been like, “WTF is chili? I never knew chili pepper became a dish!”. I really don’t have much experience with chili in the past, but this is my first time making or even trying it, it tastes great to me, but no idea if it’s meant to be like this!

Vegan_Chili_Recipe_002

I did quite a lot of search on what people usually put in chili, including non-vegan versions, just so I got an idea how people made it. I noticed since beef was a common ingredient, I would dadd some tvp to give it that minced meat feel, and I added the soy sauce just so it can look dark and ‘beef-like’, haha.

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Of course, if you don’t want to have soy or simply don’t want to add it, you can totally leave that out. Just be sure you put a little pinch of salt with the onions, garlic, red pepper and jalapeno when you’re frying them, to replace the soy sauce.

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This dish is quite spicy! The version I made was perfect for me, but if you want it less spicy, don’t add the cayenne and be sure all the seeds and white stuff is removed from the jalapeno pepper. I kept a bit of the seeds just to spice things up a little!

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Vegan Chili

1 tablespoon extra light olive
1 small onion
2 cloves garlic
1 red bell pepper
1 jalapeno pepper, seeded
1/3 cup tvp-textured vegetable protein (combined with 2 tablespoons warm vegetable broth & 1 tablespoon low sodium soy sauce)
1 can (15oz) no sodium diced tomatoes (I used Hunts diced no salt added)
1 1/2 cup low sodium vegetable broth
1/3 cup tomato paste
1 tablespoon hot sauce (I used cholula)
1 tablespoon red wine
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
1/8 teaspoon cayenne pepper (optional, adds spiciness)
1 can (15oz) red kidney beans, drained and rinsed
1 can (15oz) black beans, pinto beans or cannellini beans, drained and rinsed

Garnish
A small bunch cilantro/parsley leaves
A few sprinkles ground pepper

Finely dice the onion in small cubes, then chop the garlic into little pieces. Put it in a medium saucepan with a tablespoon of extra light olive oil. Turn the heat on medium high (5-6) and cook and stir for about 10 minutes until the onions have browned.

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Meanwhile, dice the bell pepper in small pieces, then cut the jalapeno pepper open and remove a lot of the seeds and white middle part, then dice it into small cubes too.

Put the tvp in a small bowl, then heat up the broth and soy sauce in a small bowl, then drizzle it in. Allow the tvp to hydrate and set it aside.

After cooking the onions for 10 minutes, add the red pepper and jalapeno pepper and cook and stir for about 3 minutes. Then, add the mince tvp and stir for another 3 minutes.

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Meanwhile, drain the two cans of beans and rinse them well, then drain all the liquid.

Add the remaining ingredients, including the can of diced tomatoes, vegetable broth, tomato paste, hot sauce, red wine, chili powder, smoked paprika, cumin, thyme, oregano, salt, pepper and cayenne pepper (if using). Finally, add in the beans.

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Close the lid, turn the heat down a little to about 4-5 and let it simmer for about 25 minutes, be sure to stir it around every 5 minutes or so.

Garnish with chopped/whole cilantro or parsley leaves and a few sprinkles pepper.

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Note: If you are using broth or diced tomato with sodium, you may want to add less salt, because it will affect the taste. You won’t want this to be too salty, so my suggestion is before you add the salt, taste to see how much you think you will need and add a little at a time.

Vegan_Chili_Recipe_010

Vegan Chili
Serves: 4
 

Ingredients
  • 1 tablespoon extra light olive
  • 1 small onion
  • 2 cloves garlic
  • 1 red bell pepper
  • 1 jalapeno pepper, seeded
  • ⅓ cup tvp-textured vegetable protein (combined with 2 tablespoons warm vegetable broth & 1 tablespoon low sodium soy sauce)
  • 1 can (15oz) no sodium diced tomatoes (I used Hunts diced no salt added)
  • 1½ cup low sodium vegetable broth
  • ⅓ cup tomato paste
  • 1 tablespoon hot sauce (I used cholula)
  • 1 tablespoon red wine
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • ⅛ teaspoon cayenne pepper (optional, adds spiciness)
  • 1 can (15oz) red kidney beans, drained and rinsed
  • 1 can (15oz) black beans, pinto beans or cannellini beans, drained and rinsed
Garnish
  • A small bunch cilantro/parsley leaves
  • A few sprinkles ground pepper

Instructions
  1. Finely dice the onion in small cubes, then chop the garlic into little pieces. Put it in a medium saucepan with a tablespoon of extra light olive oil. Turn the heat on medium high (5-6) and cook and stir for about 10 minutes until the onions have browned.
  2. Meanwhile, dice the bell pepper in small pieces, then cut the jalapeno pepper open and remove a lot of the seeds and white middle part, then dice it into small cubes too.
  3. Put the tvp in a small bowl, then heat up the broth and soy sauce in a small bowl, then drizzle it in. Allow the tvp to hydrate and set it aside.
  4. After cooking the onions for 10 minutes, add the red pepper and jalapeno pepper and cook and stir for about 3 minutes. Then, add the mince tvp and stir for another 3 minutes.
  5. Meanwhile, drain the two cans of beans and rinse them well, then drain all the liquid.
  6. Add the remaining ingredients, including the can of diced tomatoes, vegetable broth, tomato paste, hot sauce, red wine, chili powder, smoked paprika, cumin, thyme, oregano, salt, pepper and cayenne pepper (if using). Finally, add in the beans.
  7. Close the lid, turn the heat down a little to about 4-5 and let it simmer for about 25 minutes, be sure to stir it around every 5 minutes or so.
  8. Garnish with chopped/whole cilantro or parsley leaves and a few sprinkles pepper.


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One comment

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