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KILLER VEGAN CHILI DELICIOUS



Killer Vegan Chili. It's hearty, spicy and packed with slow-cooked flavor. A great source of fiber, vitamins, nutrients and vegan protein.

INGREDIENTS

·         1 Tbs olive oil
·         2 medium onions, chopped
·         2 1/2 Tbs chili powder
·         1 1/2 tsp paprika (smoked if you have it)
·         1 1/2 tsp garlic powder
·         2 tsp dried basil
·         1/4 tsp chipotle powder
·         2 Tbs cumin
·         1/2 tsp oregano
·         1/4 tsp black pepper
·         2 Tbs no-salt herb seasoning, any brand or variety
·         your beer or stock/broth of choice (12 oz. beer or 1 1/2 cups stock)
·         2 c chopped bell pepper, any colors
·         1/4 - 1/2 chopped poblano pepper (use more for intense heat)
·         2 15 oz. cans no-salt-added diced tomatoes
·         1 15 oz. can no-salt-added petite diced tomatoes
·         2 Tbs maple syrup
·         2 Tbs low sodium tamari or soy sauce
·         1 tsp salt
·         1/2 tsp liquid smoke
·         4 c water
·         2 Tbs lemon juice
·         1/3 c uncooked quinoa
·         3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
·         1 1/2 c crushed walnuts
·         2 c fresh or frozen corn kernels
·         Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)



INSTRUCTIONS

1.   Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.
2.   Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the beer/stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
3.   Stir in the bell and poblano peppers and the rest of the beer. Simmer about 7 minutes.
4.   Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
5.   Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
6.   Serve with your favorite toppings.




NOTES

·      Liquid smoke is in the barbecue sauce section of your grocery store, and if it’s not there check the spice/seasoning area. You can also buy it from Amazon. It adds a smokey wood flavor, which can add some welcome depth of flavor to vegan and vegetarian recipes.
·     You can use coconut palm sugar, agave, brown sugar or any sweetener you like in place of the maple syrup.
·    If you love VERY hot chili, consider adding the entire poblano pepper and maybe a little more chipotle powder.
·   The recipe makes about 12 cups of chili, so you’ll probably have some leftovers. They’ll keep in a closed container in the fridge for up to a week.
·      Use this link to find clean beers. Several of the beers listed are gluten free and vegan.
·      Use this link to find vegan beers.
·   The calories and nutrition will vary depending on whether you use beer what beer you use.

Recipe from eathealthyeathappy. com



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