Best 4 Amys Vegan Chili Recipes
Are you looking for a delicious and hearty vegan chili recipe? Amy's Vegan Chili is a popular choice among vegans and non-vegans alike, offering a flavorful and satisfying meal. With its combination of wholesome ingredients, protein-rich beans, and a savory blend of spices, Amy's Vegan Chili is sure to tantalize your taste buds and leave you feeling satisfied. In this article, we will explore the best recipe for Amy's Vegan Chili, providing step-by-step instructions and helpful tips to ensure a delicious and enjoyable culinary experience.
Here are our top 4 tried and tested recipes!
AMY'S CHILI WITH HOMINY (VEGAN)
Amy's Chili with Hominy (Vegan) recipe
Categories Vegetarian Chili Beans and Grains Healthy
Time 40m
Yield 12
Number Of Ingredients 24
Steps:
- Mix it all together in a large pot and cook until done (basically anywhere between "it's all heated through" and "the zucchini are about to fall apart." Enjoy! Amy didn't mention pre-cooking the onions so I don't know if she does, but it probably wouldn't be a bad idea.
Nutrition Facts :
AMY'S VEGETARIAN CHILI
This veggie chili is packed to the brim with the good stuff. Plenty of chili powder gives the chili some kick and some zing.
Provided by sash777
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup reserved liquid to a boil over medium heat. Remove pan from heat and stir in bulgur. Heat oil in a heavy, deep skillet over medium-low heat. Add onion and cook until translucent, about 10 minutes, stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 minutes. Mix in bulgur, garbanzo beans and 2 cups tomato juice. Reduce heat and simmer 30 minutes, stirring occasionally (add remaining tomato liquid if necessary).
Nutrition Facts :
AMY'S VEGAN CHILI
A hearty, zesty chili packed so full of delicious protein, even the staunchest meat eater will love it! Try adding toppings like lime and sour cream (if you're not vegan).
Provided by Amy Grace
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 2h40m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
- Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
- Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 45.9 g, Fat 7.1 g, Fiber 10.5 g, Protein 10 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15 g
AMY'S VEGAN CHILI
A hearty, zesty chili packed so full of delicious protein, even the staunchest meat eater will love it! Try adding toppings like lime and sour cream (if you're not vegan).
Provided by Amy Grace
Categories Vegetarian Chili
Time 2h40m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
- Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
- Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 45.9 g, Fat 7.1 g, Fiber 10.5 g, Protein 10 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15 g
Tips:
- Soak the dried chili peppers in hot water for at least 30 minutes before using to soften them.
- Toast the spices in a dry skillet over medium heat for a few minutes to release their flavor.
- Use a variety of beans in your chili for different textures and flavors.
- Don't be afraid to experiment with different vegetables, such as sweet potatoes, corn, or zucchini.
- Add a dollop of sour cream, guacamole, or shredded cheese to your chili when serving for extra flavor.
Conclusion:
This hearty and flavorful vegan chili is a perfect meal for a cold winter day. It's packed with protein and vegetables, and it's easy to make. So next time you're looking for a delicious and satisfying vegan meal, give this chili a try. You won't be disappointed!
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