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Tag: chili

  • Vegan Instant Pot Chickpea Chili

    Vegan Instant Pot Chickpea Chili

    I have always loved chili.  My family didn’t really make it, they just made regular soup and stew usually.  But my friend’s Dad that lived next door to us made the best chili, and the ingredients in it were grown in their garden.  It was spicy, since they grew hot peppers, but it was so good! Now, as an adult I make my own vegan chili and I enjoy it so much I make it every week for a few meals.  I vary the recipe somewhat, but this is my latest version which I discovered by using what I had on hand.  Vegan Instant Pot Chickpea Chili!  Yes, I always use my Instant pot since it makes it super easy and that way I can walk away and do other things while it is cooking and not burn it.

    I start off with celery, onions, jalapenos and garlic in my chili.  I am not a big fan of carrots in my soup, since I feel like they flavor it too sweet in a weird way, but I like the savory celery and onions.  I like jalapeno in the chili to add a little kick.  But sometimes I will use even hotter peppers like habaneros if I have those.  I use plenty of canned tomatoes in my chili as well, and I like the combination of oregano and cilantro for my herbs.

    I like to add plenty of spices as well.  Cumin, coriander, and chili powder are always staples in my chili, but I have begun to add turmeric recently and I really enjoy it in there!  I have mostly made my chili with black beans or pinto beans in the past, but I had chickpeas on hand when I came up with this recipe so that is what I used, and I really loved them in here! Lastly, a splash of apple cider vinegar and some sea salt and the combination of flavors in this are really delicious!

    I have always enjoyed topping my chili with things too, it used to be cheese and sour cream, but I now like to do brown rice, avocado and green onions.  It is so delicious and this is my favorite savory meal as of lately.  If you are looking for something to make for dinner, this Vegan Instant Pot Chickpea Chili is delicious! I have also included directions below if you want to make it the old fashioned way not in an instant pot as well.

    Vegan Instant Pot Chickpea Chili
    Serves 2-3

    Chili:

    • 1 yellow onion, diced
    • 1 jalapeno, minced
    • 1 small bunch celery, sliced
    • 2 garlic cloves, minced
    • 1 small bunch cilantro, chopped
    • 3 cups diced tomatoes (canned are fine)
    • 1/2 tsp sea salt or to taste
    • 1 tsp chili powder
    • 1/2 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 1/2 tsp turmeric
    • 1 Tbsp cider vinegar
    • 1 1/2 cups cooked chickpeas
    • cooked brown rice for serving (I used jasmine rice)
    • Sliced avocado for serving
    • sliced green onions for serving

     

    Instructions:

    1. In an Instant Pot, combine all ingredients but the beans.
    2. Put on the lid, and set to the soup/broth setting for 40 minutes with the keep warm setting turned off. (Alternatively, if you are not using an Instant pot and are cooking on the stove, add to a regular pot, bring to a boil, and lower to a simmer with the lid on.  Cook on low heat for about 20 minutes or until the veggies are getting tender.)
    3. When the Instant Pot is done cooking, let it set until the pressure valve goes down by itself, then open it and add the beans and stir in.
    4. Remove from heat, and serve with the rice in bowls topped off with the avocado slices and green onions.

     

     

  • Vegan Chili Verde

    Vegan Chili Verde

    I love any kind of chili.  In fact, I make chili at least once a week, usually my Vegan Chili Mole with Rice  because it is my favorite.  But sometimes I like to switch it up, like last weekend when I decided to make some Vegan Chili Verde! I have made it before, and enjoyed it, but this time I made it to share with Eric, and type up the recipe to share it with you all! It isn’t quite as spicy as my other chili in my opinion.  But then again I eat habanero hot sauce and ghost pepper flakes a lot so maybe I am not the best judge of spicy, especially in Minnesota where some consider black pepper spicy.  This chili had just enough spice so you could taste all the flavors, but with a little kick!

    What gave it a kick you might be wondering?  Well I included jalapenos and hot green chilies.  Which I consider to be medium on the hot scale but they have so much good flavor!  Since this was green chili, I also added both poblanos and green bell peppers, both of which are mild, but give good flavor!  Can you tell I love peppers? I wanted more veggies in the chili so I also added some sweet corn and zucchini because I had them both on hand.  One can never have too many veggie add ins with a soup!

    I flavored the broth with garlic and onions, cumin, coriander, lime juice and cilantro and it was so delicious! If you happen to have an Instant Pot by the way, this can be made in there if you don’t want to have to keep an eye on it on the stove.  Just add everything but the beans, corn, cilantro and lime juice to it, then cook it as soup/broth on the settings. Then add the remaining ingredients, stir in and let sit until they are heated through.

    This soup is good served with some brown rice and avocado on top, or with some fresh corn bread or just crusty bread for dunking!  I have tried it with all of them and they all pair well with it. If you are in need of a warming soup while we are still in the chilly season, give Vegan Chili Verde a try!  Eric, who was the other taste tester besides me said it was awesome, so I will be making it again soon!

    Vegan Chili Verde

    Serves 3-4

    Ingredients:

    • 2 yellow onions, diced
    • 2 cloves organic garlic, minced
    • 1  jalapeno chili, minced
    • 2 poblano chilies, seeded and diced
    • 2 organic green bell peppers, diced
    • 1 medium zucchini, cut in half and sliced thickly
    • 1 tsp cumin
    • 1/4 tsp coriander
    • 1/2 tsp sea salt or to taste
    • 2 4 oz cans hot or mild green chilies
    • 1 1/2 cups vegetable broth
    • 1 15 oz can great northern beans, rinsed and drained
    • 1 cup sweet corn
    • 1/4 cup lime juice
    • 1/4 cup chopped fresh organic cilantro
    • 1/2 cup full fat coconut milk or other unsweetened plant based milk

     

     

    Instructions:

    1. In a pot, combine the onions, garlic, peppers, spices, salt, chilies, vegetable broth, and bring to a boil.  Lower to a simmer and cook for about 20 minutes until everything is tender.
    2. Add the beans, corn, lime juice, and cilantro and cook until heated through.
  • Vegan Chili Mole with Rice

    Vegan Chili Mole with Rice

    I have always loved spicy chili. When I was little, my best friend’s Dad made the best chili with the vegetables from his garden. Including spicy peppers like habaneros and jalapenos. I always loved it when I could eat dinner at her house when chili was being served. It was so packed with flavors, unlike any soup I usually ate from a can at that point in my life (I was about 10). I remember one time we were enjoying dinner, and the doorbell rang so we all got up to see who it was, and when we got back to the table the dog had jumped up and was enjoying the chili too. So everyone loved it! When I decided to start cooking for myself in college, I made vegetarian chili a lot because I knew it was something I liked. Also, because it was pretty hard to mess up, and it was always so good. I ended up combining several recipes, and it included some unusual ingredients like peanut butter, cacao powder, and vegan worchestershire sauce. Every time I served it to people, they would tell me how good it was but they couldn’t quite figure out what made it so good. I love making foods like that. I still make a version of that chili at the deli I work in and the customers like it. But at home I like to switch it up a bit. The peanut butter and cocoa powder thing was kind of a play on mole sauce I believe. So, recently I have been making a slightly different chili mole.

    Or, at least that is what I am calling it. It is by no means traditional mole sauce, but it is inspired by it so I am calling it that.  I have made this chili about 4 times now and it is so good that I finally needed to include it on my blog. It has been Sunday supper for me and Eric and I have been loving it! It is easy to make, and so good! I just combine the ingredients in a pot, cook them until flavorful, and it is that simple. I know traditionally people sautee everything in oil, but I decided to skip that step because I think it tastes the same and I know a lot of you appreciate oil free recipes. It does have a lot of spices in it, 5 different kinds of chilies technically, but that is what makes it so good.  That and cocoa powder, touch of cinnamon, and almond butter I added, which were mole inspired.

    I used to serve my chili with cornbread, but I have recently been serving it with jasmine rice and I love it that way!  The rice kind of cools the heat from the chili, because I make mine spicy.  Also, I serve it topped off with cool, rich avocado.  Trust me, the combination is so good!  I know the weather is getting warmer now, but I still like this sort of thing, especially on a rainy day which we tend to get a lot in the Spring.  Eric loves this chili too, which is why I have made it a few times. Both of our bowls are always gone pretty fast!  If you love a good spicy chili too, give this a try!

    Vegan Chili Mole with Rice
    Serves 2-3

    Chili:

    • 1 small onion, diced
    • 1 jalapeno, minced
    • 1 stalk celery, sliced
    • 2 garlic cloves, minced
    • 3 cups diced tomatoes (canned are fine)
    • 1 tsp ancho chili powder
    • 2 tsp ground cumin
    • 1/2 tsp chipotle powder
    • 1/2 tsp cinnamon
    • 1/4 tsp cayenne pepper
    • 1/4 tsp black pepper
    • 2 tsp Spanish paprika
    • 1 Tbsp unsweetened cocoa powder
    • 1/2 tsp sea salt or to taste
    • 2 Tbsp almond butter
    • 1 1/2 cups cooked black beans
    • cooked rice for serving (I used jasmine rice)

     

    Instructions:

    1. In a pot, combine all ingredients but the almond butter and beans.
    2. Bring to a boil, and lower to a simmer.
    3. Cook on low heat for about 20 minutes or until the veggies are getting tender.
    4. Add the beans, and almond butter and cook for about 10 minutes more until they soak up the flavor and the almond butter is well incorporated.
    5. Remove from heat, and serve with the rice in bowls topped off with the avocado slices.

     

     

  • Vegan Chocolate Chili Mousse Tart 

    Vegan Chocolate Chili Mousse Tart 

    I got a dessert cookbook from my friend when I was in high school, and it had the most delicious chocolate mousse recipe in it that I ended up making dozens of times back in the day.  It was super simple, only 2 ingredients, but so elegant, rich and delicious!  If I was making food for people or for a holiday, I would often times make that as the dessert because it could be made ahead of time, and always got rave reviews.  You just chilled some whipping cream, then melted dark chocolate and then poured it in slowly as you whisked it, and it turned into the most luscious chocolate mousse you can imagine.  Yes, sadly it wasn’t vegan thanks to that heavy whipping cream.  Although I usually used chocolate without milk in it.  It took me a while to attempt to veganize it but I finally got around to it. I was worried at first it wouldn’t work the same with coconut milk instead of the cream, but I was pleasantly surprised when it did!  I make the process easier though, and use a food processor instead of a hand mixer to blend the mousse and it works perfect!

    At the deli I work in, they sell these little chocolate mousse tarts which got me to thinking, I should make my own vegan version.  Because why not?!  I decided to make a big tart though instead of little ones because I wanted a bigger piece than just a little tart.  I decided to jazz it up a little as well, and add some chipotle chili powder because I was going to be sharing it with Eric and he likes anything chocolate with a little kick.  He is always telling me to put chilies in things.  Sometimes I give in, like in this case.  For the crust, I made a chocolate almond crunchy crust, because why not make this all chocolate the whole way through.  I am in the mood for rich chocolate lately which is kind of weird because I am normally all about the vanilla. This crust was the perfect thing to combine with the mousse! It came together fast in the food processor.  No bake, which is awesome because it means less time to make.

    Although I normally don’t add almonds to my mousse, this time I decided to add some almond butter as well, because almonds, chocolate and chilies go so heavenly together.  What resulted was the most rich and delicious mousse that would have been perfect just as it was, but it was even better when combined with the crust.  I loved how it turned out!  If you are a big chocolate fan, and you like a little spice with your chocolate, give this a try!  If you don’t like spicy things, you could leave it out and just make a chocolate mousse tart.  It will still be really yummalicious!

    Vegan Chocolate Chili Mousse Tart 
    Makes one 8 inch tart

    1 8 inch removable bottom tart pan

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup sprouted, dehydrated buckwheat groats, or organic rolled oats (if not gluten sensitive)
    • 1/4 cup raw cacao powder or unsweetened cocoa powder
    • 2 Tbsp organic almond butter
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 2 cups vegan dark chocolate chips
    • 2 Tbsp almond butter
    • 3 Tbsp maple syrup
    • 1/2 tsp chipotle powder

     

    Instructions:

    1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 8 inch removable bottom tart pan greased with coconut oil.
    3. For the filling, melt the chocolate in the top of a double boiler, then pour into a glass measuring cup with a spout.
    4. Place the coconut milk, almond butter, maple syrup and chipotle powder in a food processor and blend until smooth.
    5. Turn the food processor on, and with the motor running, slowly pour the chocolate into it and blend until uniform in color.
    6. Pour the filling over the crust and spread evenly.  Place in the freezer to firm up (about 1-2 hours).
    7. Enjoy!
    8. Tart keeps refrigerated for 1 week in a container.

     

     

  • Smokey Yam and Lentil Chili

    Smokey Yam and Lentil Chili

    We sell so much soup in the deli I work at that it is not even funny.  4 quart pots are emptied out in no time, and we are always making soup.  You would think it would slow down a lot in the Summer, but it still sells like hotcakes! Even more of course in the Fall and Winter. Especially Fall though, as people are feeling shocked by the cooler weather and wanting something warming.  To be fair, our soups are really good, some of the best I have tried anywhere.  I tend to be disappointed when I go out to restaurants and order soup because ours is top notch.  I like to think I make good soup at home too though.  My Mom taught me how when I was younger when we got a big soup book and made about 20 different soups from it.  We hardly ever bought canned after that.  I never buy canned now because I like home made so much more. My Mom gave me an idea for a chili to make combining lentils and yams, and I had to go right home and make it!

    I had all of the ingredients on hand, and I was excited.  I had never actually made chili with lentils, it was always beans. But I actually prefer lentils.  This chili was really easy to make, you just throw all of the ingredients but the yams in a pot and cook it, then throw in the yams.  I used tomatoes from my Grandpa’s garden instead of canned and I think that made it extra good.  I added a bit of liquid smoke to give it a little smokey flavor and make it more interesting.  It smelled so good while cooking!  Chili always reminds me of watching fall football games, or chilly fall evenings after spending the day outdoors.

    It turned out really good!  The thing I didn’t like so much about traditional chili growing up was always the ground beef.  I have never liked it and the smell of it turned my stomach.  But if lentils were added instead of the beef I think I would have liked it a lot more.  Because this lentil chili was awesome!  Also, they cook a lot faster than dried beans, so if you want your chili faster consider lentils.  The smokey chili was delicious with the sweet yams too!  If you are cooking for one like I was, this is even better and more flavorful the next day, so you will be excited when you have that second bowl for lunch the next day.  Or, of course you can double the recipe if you are cooking for two.  Either way, give it a try on a chilly Fall evening, you won’t be disappointed!

    Smokey Yam and Lentil Chili
    Serves 2-4

    Ingredients:

    • 2/3 cup french lentils
    • 1/2 cup diced onion
    • 1 carrot, cut in half  lengthwise and sliced
    • 1 stalk celery, sliced
    • 2 garlic cloves, minced
    • 2 cups diced tomatoes (canned are fine)
    • 4 cups filtered water
    • 1 Tbsp chili powder
    • 1 Tbsp ground cumin
    • 1/4 tsp chipotle powder
    • 2 tsp liquid smoke
    • 1/2 tsp sea salt or to taste
    • 2 small yams or sweet potatoes, diced

     

    Instructions:

    1. In a pot, combine all ingredients but the yams.  Bring to a boil, and lower to a simmer.  Cook on low heat for about 40 minutes or until the lentils are getting tender. Add the sweet potatoes, and cook for about 10 minutes more until they are tender.  Once everything is cooked, remove from heat, and enjoy!

     

     

     

  • Vegan Loaded Chili Yam Fries

    Vegan Loaded Chili Yam Fries

    Yam fries are my favorite thing in the world. I know I have mentioned it before, but I could eat them for every meal of the day. So, I decided that I needed to make a legitimate (well sort of) dinner out of them and make it a full meal with other things besides just the fries. I have made a chili topped off with yam “croutons” before, but I decided to make chili yam fries. People put chili over regular fries, of course it is usually filled with disgusting meat…but mine wouldn’t be. It would be vegan and filled with delicious healthy black beans. I was dreaming about this dinner all day at work. Yam fries are easy to make, so is chili, so it was the perfect weeknight meal!

    Chili Yam Fries 1

    So, I made my yam fries the usual way, tossed with just enough olive oil to lightly (and I mean very lightly) coat them so that they don’t get soggy and oily. The purpose of that is to get them nice and brown at the edges. I just add a little sea salt and it is honestly the best thing in the world. Well at the time when you are eating them at least, so good. When I make them at work, there are always some missing from the pan, because everyone likes to “quality control” them. They are pretty addictive, good luck getting them to the table when making them at home, people like to stand around them and graze. Myself included.

    Chili Yam Fries 2

    I made a simple chili that takes only 20 minutes to top off these fries, with black beans because I had some on hand. I used that to top off the fries, and also a silky avocado sauce. Which sort of served as the cooling element (you know, like sour cream would be). Now I know I could have topped these off with cheese instead of the avocado, but I was really craving the avocado and not in a cheese mood. Lastly some green onions and cilantro. It was so good, just as it was. If you are looking for a legit way to have yam fries as a main dish for dinner, try this out! Sooo delicious!

     

    Vegan Loaded Chili Yam Fries
    Serves 2

    2 medium sized yams, cut into fries
    olive oil
    sea salt

    Chili:
    1/4 cup onion
    1 clove garlic
    1/2 tsp ground cumin
    1 tsp chili powder
    1/4 tsp chipotle powder
    1 cup diced tomatoes
    1 Tbsp tomato paste
    1 Tbsp cider vinegar
    1/4 cup filtered water
    1/4 tsp sea salt or to taste
    3/4 cup cooked black beans

    Avocado sauce:
    1 medium avocado
    juice of one lime
    sea salt to taste
    filtered water as needed

    Cilantro leaves and sliced green onions for garnish

    Preheat the oven to 375F. Toss the yams with just enough olive oil to coat them, along with sea salt to taste, and spread them out on a sheet pan. Roast yams for about 40-45 minutes until tender and browned at the edges.

    Meanwhile, to make the chili, add all ingredients but the beans to the pan, and bring to a simmer. Cook until the tomatoes are falling apart and the flavors have combined, about 20 minutes. Add the black beans and cook until heated through. Keep warm.

    Blend up all of the avocado sauce ingredients until smooth in a food processor (adding as much water is needed to make it a creamy but pourable consistency).

    To serve, place the yam fries on a plate, spoon the chili over them, and top with the avocado sauce, some cilantro, and green onions. Enjoy!