Black-Eyed Pea Chili

Here’s another tasty chili recipe! Perfect for these cooler days! This can be made in the instant pot or on the stove top.

This recipe is from Fat Free Vegan:

Ingredients:

• 2 large onions, chopped
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 6 cloves garlic, minced
• 2 1/2 cups (1 pound) dried peas, soaked overnight and drained (do not cook yet!)
• 3 cups vegetable broth
• 2 1/2 tablespoons mild chili powder
• 1 tablespoon cocoa powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
• 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
• 1 1/2 cups fresh or frozen corn
• 1/3 cup uncooked quinoa, rinsed
• Pepper to taste
• Optional: wedges of lime and slices of avocado, to serve

Instant Pot Directions:

1. Press the Sauté button and add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
2. Stop the sautéing by pressing the Off button. Add all other ingredients. Lock the lid in place and make sure the vent is set to pressure. Press Manual and set the time to 10 minutes. When done cooking, quick release the pressure.
3. Serve over rice with the optional lime or avocado slices.

Stove Top Directions:

1. Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
2. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
3. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered.)
4. Add pepper to taste. Serve over rice with a squeeze of lime juice or slices of avocado, if desired.

Enjoy 🙂

Picture coming soon.

Taco Chili

This chili is so flavorful. If you have an instant pot, it is super easy to make. If you don’t have an instant pot, there are directions to cook this on the stove top below.

This recipe is from Oh She Glows:

Ingredients:

• 1 small onion, peeled and diced
• 2 garlic cloves, peeled and minced
• 1 cup dry kidney beans (or 2 cups cooked)
• 1 cup dry black beans (or 2 cups cooked)
• 1 tbsp ground cumin
• 1 tbsp ground chili powder
• One 6 oz can tomato paste
• 1 & 1/4 cup frozen corn kernels
• One 28-oz can diced tomatoes
• 2 tsp taco seasoning
• 1/4 cup chopped fresh Cilantro
• heaping 1/4 cup Nacho Cheeze Sauce (below)

Instant Pot Directions:

1. Add all ingredients except the cilantro and nacho cheeze sauce into the instant pot. Stir. Set to cook on manual  for 6 minutes with natural release.
2. Once pressure has come down naturally stir in the  cilantro and nacho cheeze sauce.
3. Serve over rice or tortilla chips. Garnish with extra cilantro and nacho cheeze sauce if desired.

Stove Top Directions:

1. Cook the beans if necessary. Meanwhile, in a large skillet, cook the onion and garlic in a very large skillet over low-medium heat until translucent,  about 5 minutes, adding water as needed to prevent sticking.
2. Stir in the cumin, chili powder, followed by the tomato paste and frozen corn. Cook for a few minutes on low.
3. Add the canned tomatoes and Cilantro and stir well. When the beans are cooked, drain them, rinse, and stir into chili. Slowly add the taco seasoning until desired taste is achieved. Simmer on low-medium heat for about 10-15 minutes. Meanwhile, make your cheeze sauce (below).
4. Stir in a heaping 1/4 cup of the Nacho Cheeze Sauce.
5. Serve over rice or tortilla chips. Garnish with extra cilantro and nacho cheeze sauce if desired.

Nacho Cheeze Sauce:

Ingredients:

• 3/4 cup raw cashews
• 1/4 cup + 1 tbsp nutritional yeast
• 1/3 cup water
• 1/4 cup salsa
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 clove garlic
• Shake red pepper flakes

Directions: In a food processor or high-speed blender, add all ingredients and process until smooth, scraping down the sides as necessary.

Enjoy 🙂

 

 

Butternut Squash Chili

Here’s an easy recipe to make in the instant pot, especially when you buy an already pre-cut butternut squash. If you don’t have an instant pot, click the link below for stove top directions.

This recipe is from Fat Free Vegan:

Ingredients:

• 1 butternut squash, peeled and cut into 1/2-inch cubes (or 1 32 oz container of pre-cut butternut squash)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tablespoon mild chili powder
• 1 1/4 teaspoons ground cumin
• 2 teaspoons Mexican oregano
• 1/8-1/4 teaspoon chipotle chili powder (or to taste)
• 1/2 cup water
• freshly ground black pepper, to taste
• 2 15-ounce cans beans, drained (or 3 cups cooked beans from dry)*
• 2 15-ounce cans diced tomatoes
• Optional: 3 green onion, sliced (for garnish)

Directions:

1. Add all ingredients except the diced tomatoes and green onion into the instant pot.
2. Cover and set for manual for 6 minutes with natural release.
3. Once it comes down in pressure naturally, stir in the diced tomatoes.
4. Serve over some rice and garnish with green onions if desired.

*You can use any variety of beans you want.

Enjoy 🙂

Picture to come soon.

 

 

 

 

 

Hominy Chili

Looking for an easy chili recipe? This one is so simple and quick you’ll be making it all the time!

This recipe was adapted from here:

Ingredients:

• 1 (20 oz) can hominy
• 1 (15 oz) can kidney beans, drained and rinsed (or 1.5 cups cooked)
• 1 (15 oz) can black beans, drained and rinsed (or 1.5 cups cooked)
• 1 (15 oz) can diced tomatoes, undrained
• 1 (15 oz) can stewed tomatoes, undrained and quartered
• 1 (8 oz) can tomato sauce
• 11 oz bag Beyond Meat crumbles or Gardein crumbles (these can be found at Target)*
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• Red pepper flakes (optional)

Directions: Combine all ingredients in a crockpot and stir to combine.  Turn crockpot to low and let it simmer for about 4 hours.

*The crumbles do not have to be added to this recipe. They are optional! If you do not want to add fake meats, this recipe is great with just the hominy, beans, tomatoes, and spices.

Enjoy 🙂

Chili

We first tried this chili at a potluck.  It is a very flavorful chili and we knew we had to get the recipe to make again!

The original recipe is from Dr. McDougall’s Newsletter from March 2013 found here (the third recipe down). The recipe was adapted by our friends at a FOK Potluck, Sharyn and Bryan.

Ingredients:

• 1 15oz can kidney beans, drained and rinsed
• 1 15oz can black beans, drained and rinsed
• 1 15 oz can pinto beans, drained and rinsed
• 1 lb firm tofu, crumbled
• 1 cup frozen corn
• 1 cup chopped mushrooms
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 1/2 red onion, diced
• 1 apple,  chopped
• 1 28oz can fire roasted diced tomatoes (drain the liquid)
• 1/2 cup vegetable broth
• 5 garlic cloves, minced
• 4 tbsp Dijon mustard
• 2 heaping tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 1 tsp unsweetened cocoa powder
• 2 tsp garlic powder

Directions: Put all ingredients into a slow cooker and cook on high heat for 6 hours.

There are a lot of ingredients in this chili, but it is so tasty that every once in a while it is definitely worth the extra effort.  I would definitely recommend making this on a weekend evening when you have more time.