Tag Archives: easy vegan chili

Guest Blogger: Vegan Noms – Vegan Fiesta White Bean ‘Chicken’ Chili

4 Dec

With the colder weather upon us it’s great to curl up with a lovely warm bowl of comfort food. Vegan ‘chicken’ chili is on the menu today from our newest blogger Jennifer from Nomnomvegannoms.com. Here she is in her own words, “I live in Salem, MA & started nom noms this summer as a way to share my favorite recipes & showcase my baking. It’s slowly evolving & growing; eventually I’d like it to be more of a vegan lifestyle site. This is my recipe/post for Fiesta White Bean ‘Chicken’ Chili.” Follow Jennifer’s adventures on her blog. Welcome Jennifer!

Today is the perfect day for something hearty & warm in your tummy if you live somewhere where it’s starting to cool off. It’s a little grey & raw up here in Salem, so I decided to make up a pot of chili for this afternoon.

The inspiration for this soup comes from a little cafe I used to work in years ago in Louisville, KY. It was the tiniest little place tucked behind one of those bored-St. Matthews-housewife geared gift shops on Bardstown Rd. The owner made everything herself in a kitchen the size of a linen closet & if you were lucky-and smart enough to call ahead-to get a seat for the 3 hours a day she served food, you could have one of the best lunches in town. She served up a chicken chili that was probably the most popular dish on the menu, with a side of her signature cornbread pudding. The Red Hats went wild for this stuff, y’all, so you know it was good. Those ladies are p-i-c-k-y.

So, I threw a bunch of stuff in the ol’ crockpot, crossed my fingers, & 3 hours later, the look on Aaron’s face tells me I done good.

I made this in a slowcooker, but you can combine all of the ingredients into a stockpot & cook over medium heat for about 30 minutes. Much, much quicker for those hungry, hungry hippos out there. You can totally tweak this recipe, too. It’s got a little bit of a kick to it, thanks to the salsa & anaheim chiles I added to the mix. You can substitute mild salsa & omit the chilies without sacrificing any of the delicious deliciousness. I also had shallots left over from last week’s Farmer’s Market raid, but you can use 1 medium onion instead if you’d like.

So, tie on your apron, turn on some tunes (Earl Scruggs serenaded the kidney beans & I today), & lets make some chili.

Vegan Fiesta White Bean Chicken Chili

by Nom Nom Vegan Noms

Prep Time: 5 minutes

Cook Time: 3 hours

Ingredients

  • 36-48 oz. cannellini beans or great white northern beans
  • 16 oz salsa
  • 1 medium onion-I used about 6 shallots
  • 1 large anaheim chile pepper, optional
  • 2-4 cloves garlic, minced
  • 1 bag Daiya cheese-I used Cheddar, but Pepper Jack might be good, too.
  • 3-4 cups chopped chicken substitute
  • 3 cups vegetable or no-chicken broth
  • salt & pepper to taste

Instructions

Preheat your slowcooker on High

Combine all ingredients & cook for 3 hours or until beans are tender & soup appears creamy.

Serve. Rejoice. Blame it on the dog.

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Guest Bloggers: In Vegetables We Trust – Slow Cooker Chili, Roasted Butternut Squash and Fennel Flatbreads

8 Nov

I absolutely love when I see young people embracing veganism and making it a central part of their lives. One such amazing man is Alexander Harvey. He is our newest blogger to join the VBU! family. Alexander is the author of the blog In Vegetables We Trust. He has been vegan for three years and has worked for Hillside Animal Sanctuary in the shop and vegan cafe. He was raised by a baker and since becoming vegan has started his own culinary adventure. Please join In Vegetables We Trust through the blog and Facebook account. Welcome Alexander!


Fennel Flat Breads.

Roasted mini butternut squash


Slow cooker chilli

Ingredients:

1 tbsp chipotle oil
1 onion, sliced into thin half moons
2 carrots, peeled and diced
1 stalk of celery, diced
1 green bell pepper, diced
2 sliced birds eye chilli
1 tbsp paprika
1 tsp cumin
1/4 tsp of salt
1/4 tsp black pepper

1 tin of chopped tomatoes
1 cup of vegetable stock
1/2 tin of kidney beans
1 tsp garlic poweder
red and black pepper to taste

1 tsp cocoa powder

Method:

set your slow cooker and heat a saute pan with the oil to a medium heat, saute the onion, bell pepper, celery, chillis and carrots untill the onion is translucent and the bell peppers softened, add the paprika, cumin, pepper and salt followed by the tomato paste and stir through. Add this to the crock with the tinned tomatoes, veg stock, kindney beans, garlic and red and black pepper. cook on low for 8 hours or high for 4 hours, stir through cocoa powder shortly before serving, serve over roasted squash or sweet potato mash or however you want!