Spicy Smoky Meaty Vegan Chili | 1-Pot Meal! | The Wicked Kitchen
You know what? Screw all of this cold winter weather and let's make some hot and delicious, SPICY (if you like that sort of thing), SMOKY (if you use the incredible chipotle peppers in adobo sauce like the video), MEATY (from the finely-chopped mushrooms) 100% VEGAN CHILI!!!! This is a really quick and easy 1-pot meal that will feed you and your family (if you're still on sharing terms at this point of the pandemic) for a few solid meals. It stores great in the fridge and is a quick re-heat for leftovers. We top this one off with some vegan sour cream, vegan cheddar cheese shreds, sliced green onion, fresh jalapeños and cilantro for an extra burst of freshness. Throw some tortilla chips at it and call it a day!
Recipe below!
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SPICY SMOKY 'MEATY' VEGAN CHILI RECIPE
Ingredients:
8 oz (227g) cremini mushrooms (aka “Baby Bella” mushrooms), rough chopped
½ yellow onion, diced
1 tbsp olive oil (optional)
2 chipotle peppers in adobo sauce, minced (optional, depending on your heat threshold)
1 tbsp cumin
1 tbsp chili powder
2 tsp smoked paprika
8 cloves garlic, thinly sliced
2 tbsp pickled jalapeño brine (juice, whatever you want to call it)
1 zucchini, diced
1 yellow squash, diced
1 can (15 oz/425g) black beans, drained and rinsed
1 can (15 oz/425g) pinto beans, drained and rinsed
1 can (15 oz/425g) kidney beans, drained and rinsed
1 can (28 oz/794g) crushed tomatoes
2 cups (500ml) vegetable stock
Salt and black pepper, to taste
2-3 green onions, thinly sliced
1 fresh jalapeño, thinly sliced
1 bunch fresh cilantro, chopped
Vegan cheese shreds
Vegan sour cream
Instructions:
First you’ll want to roughly chop all of the mushrooms. This helps to create a more consistent fine mince in the food processor.
After the mushrooms are chopped, dump them into the food processor. Another key to this technique is to pulse and shake the food processor to mix the mushrooms around, rather than simply flipping the switch and letting it go.
Blend the mushrooms until finely minced, then set aside.
Start heating a large pot or Dutch oven over medium-high heat.
Dice the onion.
Add the olive oil to the pot, then add the onions. (Note: If you want to make this oil-free, you can add the onions to the hot pan and then deglaze it with a little bit of vegetable stock.) Cook the onions until they’re almost translucent.
While the onions cook down, mince the chipotle peppers. Again, the peppers are totally optional if you don’t want the spicy heat. You can always add some extra spice or hot sauce to individual servings as desired.
When the onions are nearly translucent, add the cumin, chili powder, smoked paprika and garlic. Give it a stir while the spices toast and become fragrant, about 30 seconds.
Add the minced mushrooms to the pot. Drizzle a little bit more olive oil on top of the mushrooms then combine the mixture. Let it cook down for 1-2 minutes, stirring often.
While the mushrooms cook, they’ll release quite a bit of water. That water is going to pick up all the flavors from the spices, onions and garlic and infuse it into the mushroom mixture, giving it the concentrated “meaty” flavor we’re looking for. You’ll know you’re done with this step when the mushrooms start sticking to the bottom of the pan.
While the mushroom mixture cooks down, dice the zucchini and yellow squash.
When the mushroom mixture is ready (when it’s starting to stick to the pan and most of the moisture has been cooked out), add the chipotle peppers and jalapeño brine and give it a stir or two.
Add all of the beans, the zucchini and yellow squash. Lower the heat to medium and stir.
Add the crushed tomatoes and vegetable stock. Stir.
Add the salt and pepper (to taste) and stir.
Cover and bring to a boil, then remove the lid, and simmer for another 10-12 minutes, stirring occasionally.
Time to taste! If you used the pickled jalapeño brine (juice, whatever) you’re checking to make sure it’s not too acidic.
CAUTION: your chili has been bubbling away on the stove for the past quarter of an hour, so it’s going to be WICKED HOT!
If you determine that it’s too acidic, add a drizzle of agave syrup as needed to balance things out (or maple syrup or brown sugar).
If you want to thicken your chili, you can add some tomato paste at this stage a little at a time until it reaches the consistency you’re looking for.
Prepare the green onion and fresh jalapeño for garnish.
When you’re ready to serve, lower the heat and ladle the chili into bowls. Add a dollop of vegan sour cream, a sprinkle of shredded vegan cheese, green onion, sliced jalapeño and cilantro and serve with tortilla chips. Sit back, soak up the mmmm’s and ahhhhh’s from your lucky pod of eaters.
#wickedkitchen #vegan #plantbased
Simply Delicious Chili Recipe
Simply Delicious Chili Recipe
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Vegetarian Chili | EASY VEGAN CHILI | Spicy Vegetable - Bean Chili Recipe | Full of FLAVOR
Learn how to make quick and easy Vegetarian and Vegan chili recipe with beans! (Full of protein )Perfect for those cozy nights.
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Vegetarian Chili: high protein and fibre | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 tablespoons canola oil
▢1 medium onion (chopped)
▢1 carrot (chopped)
▢1 red pepper (chopped)
▢1 small zucchini (chopped)
▢2 tablespoons tomato paste
▢1 tablespoon garlic minced
▢2 tablespoons chili powder
▢1 teaspoon cumin
▢½ teaspoon salt
▢1 can crushed tomatoes (798 ml/28 ounces)
▢1 can kidney beans (540 ml/18 ounces) drained and rinsed
▢1 can black beans (540ml/18 ounces) drained and rinsed
▢1 cup corn frozen
▢1 cup vegetable broth
▢2 tablespoons bbq sauce
▢shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired
Instructions
Place a large pot on medium-high heat, and add the oil.
Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
Garnish and serve with your favorite toppings
Homemade Chili (Best Recipe Ever)
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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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