THE BEST VEGAN CHILI RECIPE (so easy!)
I'm obsessed with this Vegan Sausage and 3 Bean Chili! It's an incredibly easy recipe and it's already become one of my all time favorites. Fast, easy, and perfect for lunch or dinner, this plant based chili will definitely satisfy your craving for hearty, warming comfort food. Links and full recipe below :)
Mentioned in this video:
Big thanks to Squarespace for teaming up with me on this video! If you guys want to make your own website, use code NIKKIVEGAN at Squarespace.com for 10% off your first purchase, or visit:
Let me know what you design so I can check it out :)
Simply Organic Spicy Chili Seasoning:
Vegan Sausage and 3 Bean Chili Recipe
by Nikki Vegan
2 vegan Italian sausages
1 large onion, chopped
3 cloves of garlic, minced
1 chili seasoning packet, I used Simply Organic and love it!
2 cans diced or petite tomatoes
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can lentils, rinsed an drained
1 cup frozen corn
1/2 cup water
salt and pepper to taste (I used about 10-12 grinds from my salt and pepper grinders)
For more recipe info and personal Insta Stories, follow me on Instagram: instagram.com/nikkivvegan
Get my $10 Vegan eBook: shopnikkivegan.com
Best Damn Vegan Chili
Full Recipe:
Seriously, I’m not one to brag but this Chili recipe has placed MANY TIMES now in various Chili Cookoffs. I’m not kidding, and it not only came in 2nd place against nine other NON-Vegan entries... it happened in TEXAS!
For even more recipes, be sure and visit my blog at
Music: Temptation by Chris Haugen
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!
MY VEGAN RECIPE EBOOK????
FREE EASY VEGAN MEAL PLANNER????
SIMNETT NUTRITION MERCH????
I'M NOW WORKING WITH VEDGE NUTRITION!
Use my code Derek10 for 10% off ALL your orders:
SOCIALS
• INSTAGRAM (DEREK):
• INSTAGRAM (CRYSTAL):
• CRYSTAL'S CHANNEL:
• FACEBOOK:
WANT TO SEND ME SOMETHING TO TRY?
Derek Simnett
PO Box 413 Parksville
Parksville, BC, Canada V9P2G5
HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR, SUPPLEMENTS):
WHO AM I?
I'm Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation:
MUSIC:
#vegan #chilirecipe #cooking
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!
Give us a little SUBSCRIBE ▶︎
Check us out!
Wicked Instagram ▶︎
Wicked TikTok ▶︎
Chad's Instagram ▶︎
Derek’s Instagram ▶︎
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
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
My secrets for delicious vegan chili ????
Recipe for Chili is in my SOUP SEASON ebook: