Easy Vegan Chili ???? Perfect For Fall ???? (High Protein Recipe)
Crystal has THE BEST one pot chili recipe and she shares it with us here today! At the end of the video I show the nutrient breakdown and Macro's for anyone that is interested.
This is perfect for meal prepping and batch cooking since it's so easy to scale the recipe up.
Thanks for watching!
Ingredients:
1 large onion, chopped
3 cloves of garlic, chopped
3 carrots, chopped
3 stalks of celery, chopped
1/2 package of firm tofu, crumbled
2 tsp cumin
2 tsp smoked paprika
1/2 tsp black pepper
2 tsp liquid smoke
1 large Can of fire roasted tomatoes (28 oz) *regular canned tomatoes will work.
2 cups of water
1 can of kidney beans, drained and rinsed
1 can of chickpeas, drained and rinsed
1 can of black beans, drained and rinsed
2 tsp braggs liquid aminos (or sub soy sauce or tamari)
1 tsp of vegan worcestershire sauce
Directions:
1. Add chopped onion, garlic, carrots celery into a large saucepan.
2. Sauté until veggies start to get soft, then add the crumbled tofu.
3. Add the spices and fire roasted tomatoes, stir well and sauté together for a few minutes.
4.Add the water and beans and mix in the braggs and worcestershire sauce.
5. Simmer for at least 20-30 minutes.
Serve and enjoy!
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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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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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Meatless Chili Recipe | Beyond Meat Taste Test | Simply Mama Cooks
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INGREDIENTS
1 lb (454 g)Beyond Meat Ground
1 small onion diced
2 cloves of garlic minced
2 Tbsp chili powder
1 tsp granulated garlic powder
1 tsp granulated onion powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp all purpose flour
2 Tbsp tomato paste
2 1/2 to 3 cups ((625 ml to 675 ml) vegetable stock or broth
15 oz (439 g) can of beans (drained and rinsed)
2 tsp hot sauce
Beyond Meat is a plant based meat alternative made from the vegetable pea protein. It is gluten and soy free. It does contain sodium so be sure to adjust you usual salt ration when seasoning.
INSTRUCTIONS
- In a preheated pot on a medium to medium high heat add 1 to 2 Tbsp cooking oil and sauté onions and then add garlic
- Now add Beyond Meat ground and cook for 5 to 8 minutes breaking apart while cooking
- Now add dry seasonings and combine well
- Next add tomato paste and combine
-Add all purpose flour, combine and cook for 45 seconds to a minute or until a crust forms at the bottom of the pan
- Now add vegetable stock and combine well
- Add beans, hot sauce, combine well
- Now cover with a lid, lower the heat and simmer for 20 minutes
- This serves 4 to 5 servings
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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VEGAN CHILI RECIPE | how to make delicious vegetarian chili
Healthy Vegan Chili Recipe! Learn how to make a delicious vegetarian chili using sweet potatoes, canned black beans, fire-roasted tomatoes, fresh veggies, and warming spices. An easy, nourishing, one-pot meal that cooks right on the stovetop and is hearty enough to satisfy all appetites.
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TIMESTAMPS
0:00 Intro
0:29 Prepping The Veggies
1:03 Dicing An Onion
1:32 Chopping Bell Pepper's
1:57 Chopping Garlic
2:22 Preparing The Sweet Potatoes
3:20 Making The Chili, Sauteeing The Veggies
4:04 Adding The Flavor Boosters
4:57 Adding The Rest Of The Ingredients
5:40 Let The Chili Cook!
6:01 Using Warming Spices For Comfort Food
6:31 Your Chili Is Ready
6:55 Serve And Enjoy
7:24 Outro...
VEGAN | VEGETARIAN CHILI RECIPE
1 tablespoon olive oil
1 onion, chopped
2 bell peppers, chopped (any color works!)
4 cups chopped sweet potatoes, about 2 medium sweet potatoes
4 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 15-ounce cans fire fire-roasted diced tomatoes
2 15-ounce cans of black beans, drained and rinsed
4 cups low sodium veggie broth
*optional toppings: shredded cheese, chopped avocado, diced onion, sliced scallions, fresh cilantro, sour cream
Heat the olive oil in a large medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper.
Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!
Notes
Storing: Once your chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: Portion cooled chili into freezer-safe bags or containers, leaving an inch at the top for expansion. Flatten the bags to save space and freeze for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove or microwave until hot.
NUTRITIONAL ANALYSIS
Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1189mg | Potassium: 752mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14860IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg
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BEST Vegetarian Chili (you won't miss the meat!)
This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.
Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!
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FULL PRINTABLE RECIPE -
INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14-oz cans diced tomatoes, undrained
2 14-oz cans black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper
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