Best Easy Vegan Chili Recipes
EASY RED KIDNEY BEANS & BROWN RICE WITH CHILI FLAVORS (VEGAN
I was browsing through my copycat recipes book and found one for Popeye's Red Beans & Rice which was the base for this recipe. I didn't know what a "16-oz can red chili beans in chili gravy" was so I figured a regular can of kidney beans oughta do it...and healthy brown rice! I had a few green onions so I added them for pleasing color and flavor, made a nice burrito base with queso blanco, spinach, and tofu!
Provided by the80srule
Categories Brown Rice
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 2 cup lightly salted water in a heavy-bottomed saucepan to a boil, and immerse the brown rice in it. Loosely cover, lower the heat to medium-low and let simmer for 40 minutes or until the rice has absorbed all the water. Fluff it up and put it into another bowl for now.
- Put the rinsed and drained beans into a small bowl and mix with the olive oil.
- In the same pot you cooked the rice in, lightly heat the oiled beans but don't boil them.
- Add the dry spices and let cook for about 5 minutes to incorporate the flavors.
- Remove from heat, mix with the warm rice and fresh green onions if you have them, and serve immediately.
EASY VEGAN CHILI
I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.
Provided by ortmannnicole888
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 53m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
- Divide chili among 4 bowls and sprinkle with chives.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 89.7 g, Fat 9.4 g, Fiber 27 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 905.7 mg, Sugar 15.6 g
QUICK EASY VEGAN CHILI
Almost no prep time and versatile--easy to make substitutions to taste and preference! Makes a great dip or hearty main course.
Provided by Jessi Brooks
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion, green bell pepper, corn, and mushrooms; cook and stir until softened and heated through, 5 to 10 minutes. Add chili beans, salsa, chili seasoning, and mustard. Reduce heat to low and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 3.9 g, Fiber 6.4 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 1423.7 mg, Sugar 7 g
DAD'S DELICIOUS EASY VEGAN CHILI
Delicious bean, tomatoe & corn chili, adapted from a recipe which used to contain meat, but our family then became vegetarians! Lots of spice and flavor, not for those into mild foods. This is a fast & easy recipe, and you can experiment with more & different types of spices to tune it to your liking. My father has been making it for about 20 years now, and it is still awesome every time I eat it!
Provided by NaturalEater
Categories Black Beans
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, sauté onion in vegetable oil until almost clear. Add garlic and sauté for 30 seconds.
- Add all cans of beans, tomatoes & chilies, with their juices, to the pot.
- Add corn & spices to the pot. Stir well.
- Simmer on low for 15-20 minutes.
- Add spices to taste.
- Enjoy w/corn tortillas or over a bed of brown rice.
Nutrition Facts : Calories 386.2, Fat 4.5, SaturatedFat 0.7, Sodium 562.5, Carbohydrate 71.9, Fiber 20.5, Sugar 7.6, Protein 20.5
EASY VEGAN CHILI
This super simple vegan chili is so much like the real thing that no one will ever have to know it's vegan! That's what makes this recipe perfect for work parties and potlucks where you have a mix of omnis, vegetarians, and vegans. Also, this recipe only takes about 10 minutes of actual prep time!
Provided by theunintentionalveg
Categories Beans
Time 40m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add the ketchup to the boiling water in a measuring cup or small bowl and whisk until well incorporated. Add the water and ketchup mixture to the TVP in a small bowl. Mix and let it sit for about 10 minutes to absorb the water.
- Warm up your crock pot or a large soup pot and add the TVP. Let the TVP warm for approximately 5 minutes.
- Add the tomato sauce and chili beans (do not drain). Stir well.
- Add in the hot sauce and all of the spices, stir well, and bring the chili to a boil. Turn the heat down and let simmer for at least 30 minutes.
- Taste and adjust the spices to your taste.
Nutrition Facts : Calories 261.8, Fat 1.3, SaturatedFat 0.3, Sodium 1228.5, Carbohydrate 50.8, Fiber 10.4, Sugar 7.9, Protein 15.3
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