The Best Vegan Chili Recipe: Super Comforting And Tasty!
This vegan chili is hearty, comforting, and protein-dense! It combines your beans of choice with a tomato-based sauce, a cozy selection of spices, several vegetables, and fresh chili pepper (adjust the amount to personal taste). Best of all, this vegetarian chili recipe requires just one pot and 40 minutes from start to finish!
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Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
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Ingredients:
1 medium onion chopped
4 cloves of garlic finely minced
1 green pepper chopped
1 medium carrot grated
5-6 medium (560 g) diced fresh tomatoes or use 1 (20 oz) can
5 tbsp tomato paste
2 cups (480 ml) water or vegetable broth
4 cups cooked beans e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each
2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
3/4 tsp salt or less if you use vegetable broth
1/2 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
1-2 hot red chili peppers (I used 1, my partner prefers 2)
2 tsp oil of choice for frying
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Chili non carne... a vegetable based alternative that's oh so good!
No, it is not really anything like a real Mexican chili.. but it IS really delicious all the same! Completely vegetable-based, using red kidney beans, potato, bell pepper, onion, chili and garlic, with just a few more spices and aromatics, this hits all the right spots, but is lower in fat, cooked in a fraction of the time, at a fraction of the cost. I'll be making this one again for sure! And I'm guessing that if you watch the video and give it a try, you will too! Enjoy!
Chilli Non-Carne
This vegan Chilli Non-Carne from our brand-new V7 Cheap as Chips challenge is a vegan classic that ticks all the boxes: cheap, easy, freezes well, and is enjoyed by meat eaters and veggies alike. ????
Oh, and comes to only 96p per portion! ????
Frozen plant-based mince is widely available but try lentils or TVP soy to save even more pennies! ????
Piqued your interest? For the full recipe, sign up for the one-week challenge while saving some serious dough at
Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Chilli 'non' carne soup | Tesco with Jamie Oliver
I've stripped things back to create a phenomenal meat-free chilli soup. Blitz and serve in a mug for chilly nights, or embrace it in all its chunky glory! - Jamie Oliver
See recipe below
Serves: 4
Time: 5 mins to prepare and 20 mins to cook
Ingredients:
2 red onions
2 garlic cloves
1 bunch of fresh coriander (30g)
1 tsp olive oil
800g butternut squash
2 fresh red chillies
1 heaped tsp smoked paprika
150g brown rice
1 x 400g tin of mixed beans in water
1 x 400g tin of quality plum tomatoes
2 wholegrain tortillas
grated cheese, to serve (optional)
dollop of yogurt, to serve (optional)
Method:
1. Preheat the oven to gas 4, 180°C, fan 160°C. Peel and finely slice the onions and garlic, and finely chop the coriander stalks, reserving the leaves for later.
2. Place a large pan on a medium heat and drizzle in the oil. Add the onions, garlic and coriander stalks, and cook for 10 mins, or until softened.
3. Peel the squash and chop into 1.5cm chunks. Deseed and finely slice the chillies, then add to the pan along with the squash and smoked paprika. Cook for a further 5 mins, or until slightly softened.
4. Stir in the rice, beans (juice and all) and tomatoes, along with 2 tins' worth of water. Break the tomatoes up with a wooden spoon, season to taste with sea salt and black pepper, then leave to bubble away for 15-20 mins, or until the rice and squash are cooked through.
5. Cut or tear the tortillas into triangles, arrange on a baking sheet and bake for 7 mins, or until golden and crisp.
6. Spoon the soup into bowls, scatter over the coriander leaves and serve with the tortilla chips for dunking. Delicious with grated cheese and a dollop of yogurt, if you like.
Jamie's tip: This fired-up soup is a meat-free extravaganza packed with beans and brown rice for extra fibre, loads of nutritious veg and homemade tortilla chips – you won’t miss the mince!