Best 3 Kickass My Sacred Vegan Chili Recipes

Welcome to the realm of culinary delights, where we embark on a journey to discover the secrets of crafting the ultimate "Kickass My Sacred Vegan Chili." Prepare to tantalize your taste buds with an explosion of flavors as we explore the boundless possibilities of plant-based ingredients. From the perfect blend of spices to the harmony of textures, this article will guide you through the steps of creating a hearty and satisfying vegan chili that will leave you craving for more. Unleash your inner chef and get ready to whip up a culinary masterpiece that will impress even the most discerning palate.

Here are our top 3 tried and tested recipes!

AMY'S VEGAN CHILI

Amy's Vegan Chili image

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

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (19 ounce) can black beans, rinsed and drained
2 (28 ounce) cans diced tomatoes
2 cups water
1 (12 ounce) can whole kernel corn, drained
¼ cup dry red lentils
¼ cup uncooked quinoa
¼ cup chili powder
¼ cup brown sugar
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon cracked black pepper
3 teaspoons cornstarch
3 tablespoons water, or more as needed

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

KICKASS MY SACRED VEGAN CHILI

Kickass My Sacred Vegan Chili image

I'm posting my most used vegan recipe that I adore on its own, on nachos, on my husband's bald head, eating at work, just generally eating. My best bud maaweee loves it, my family loves it, all my mates love it, and it's so simple you will kick yourself on how simple it is. Put in veg you want to use from your fridge. To make it hotter, add more chili. Get psychopathic with the chili if you like it! I like using fake mozzarella and homemade guacamole on nachos for this. It makes for good weekend dinners. I could eat it now! Oooo nachos...... oh yeah heats up good the next day.

Provided by cakeinmyface

Categories Peppers

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil (or spray cal or buttery light)
2 onions
2 bell peppers (any colour I like 2 red)
150 g carrots, chopped into little dice
3 garlic cloves, minced
2 (400 g) cans plum tomatoes (mashed a bits)
2 tablespoons tomato paste
2 vegetable bouillon cubes
1 green chili (or 1 tsp strong chili powder, my powder is super hot, use however much you are comfortable with)
425 g kidney beans
125 g mushrooms (chunky chopped)
125 g celery (sliced ribs optional)
125 g parsnips (chopped into dice optional)
125 g courgettes (chunky chopped optional)
15 g cocoa powder (or dark grated chocolate)
salt and pepper

Steps:

Heat the oil in pan and add onion; fry for 5-10 minutes until translucent. Add garlic and fry for two minutes. Add celery; sweat for five minutes with lid on adding more oil or a little water.
Add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. Basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop.
Add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). Also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate.
Simmer for 10 minutes on low with the lid off.
Continue to simmer until reduced to desired consistency.
Serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos.
Eat like a pig and declare that this is so good even my meat eating husband loves this.

DAD'S DELICIOUS EASY VEGAN CHILI

Dad's Delicious Easy Vegan Chili image

Delicious bean, tomatoe & corn chili, adapted from a recipe which used to contain meat, but our family then became vegetarians! Lots of spice and flavor, not for those into mild foods. This is a fast & easy recipe, and you can experiment with more & different types of spices to tune it to your liking. My father has been making it for about 20 years now, and it is still awesome every time I eat it!

Provided by NaturalEater

Categories Black Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large yellow onion, chopped
1 tablespoon vegetable oil
4 garlic cloves, diced (garlic powder works too)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can diced green chilies
1 (10 -16 ounce) bag frozen corn kernels
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cajun seasoning (optional)
1 dash ginger
salt
cayenne powder

Steps:

In a large pot, sauté onion in vegetable oil until almost clear. Add garlic and sauté for 30 seconds.
Add all cans of beans, tomatoes & chilies, with their juices, to the pot.
Add corn & spices to the pot. Stir well.
Simmer on low for 15-20 minutes.
Add spices to taste.
Enjoy w/corn tortillas or over a bed of brown rice.

Nutrition Facts : Calories 386.2, Fat 4.5, SaturatedFat 0.7, Sodium 562.5, Carbohydrate 71.9, Fiber 20.5, Sugar 7.6, Protein 20.5

Tips:

Use a variety of beans and lentils. This will give your chili a more complex flavor and texture. Some good options include black beans, kidney beans, chickpeas, and lentils.
Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavor profiles. Some good options include cumin, chili powder, paprika, and cayenne pepper.
Add some vegetables to your chili. This will help to bulk it up and make it more nutritious. Some good options include onions, peppers, carrots, and corn.
Let your chili simmer for a long time. This will help to develop the flavors and make the chili more tender.
Serve your chili with your favorite toppings. Some good options include sour cream, cheese, avocado, and chopped cilantro.

Conclusion:

Vegan chili is a delicious and satisfying dish that is perfect for a cold winter day. It is also a great way to get your daily dose of vegetables and protein. With a little planning and effort, you can easily make a vegan chili that is just as good as, if not better than, traditional chili. So next time you are looking for a hearty and flavorful meal, give vegan chili a try.

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