Vegan Chili Perfect for Meatless Monday’s or Any Night of the Week
Are you focusing on healthier dishes to cook for the family? Or are looking for Vegetarian dishes for lent? Meatless Mondays? We have some great ideas for you coming up. Today’s recipe is for Vegan Chili. It’s called, “Can’t Believe it’s Vegan Chili.” This recipe is from the Everyday Vegetarian cookbook.
Vegan Chili
Sammie, and I are excited to work our way through some of these recipes in this cookbook by the editors of Cooking Light. (we received a complimentary copy to review) We often talk about going vegetarian but, can’t seem to make the jump to 100%. For us adding meatless recipes into our weekly meal plan recipes makes sense for us. We love vegetables, are trying to eat less meat, and lower our calorie count. What about you are you eating less meat, or no meat?
What’s awesome about this vegetarian cookbook is that it will guarantee you add more meatless dishes to you weekly meal plans. One of our must try recipes from the cookbook is a one-pan pasta with ricotta, and artichokes, with a total time of 20 minutes. It looks amazing. I can’t wait to share it with you.
Do you love artichokes? Stay tuned as we have one amazing recipe for steamed, stuffed artichokes you will love. It’s a family recipe I make over, and over. I’ll share a few other recipes that peaked our interest, a bit later in the post that we are going to try, and share with you. Now onto the vegan chili recipe, from Everyday Vegetarian.
CAN’T-BELIEVE-IT’S-VEGAN CHILI
This dish is sure to make it into your regular rotation. It’s completely satisfying and cooks in a fraction of the time it takes to make traditional meat chili. This recipe makes plenty, and you can freeze leftovers for up to three months. Vegan sausage varies widely in taste and texture; we liked the meatiness and mild heat of the Field Roast brand, Mexican Chipotle flavor, but use whatever brand you like best.
Hands-on: 25 minutes Total: 35 minutes Serves 10
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon chopped fresh garlic
1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)
2 cups chopped tomato
1/2 cup white wine
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dried ground sage
1 teaspoon crushed red pepper
6 cups unsalted vegetable stock
3 (15-ounce) cans unsalted cannellini beans, rinsed and drained
2 (15-ounce) cans unsalted kidney beans, rinsed and drained
2 cups chopped kale
2 tablespoons fresh oregano leaves
1. Heat a large Dutch oven over medium-high heat. Add the oil to the pan; swirl to coat. Add the onion and next 3 ingredients (through sausage); sauté 4 minutes. Add the tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until the liquid is reduced by half (about 1 minute). Stir in the stock.
2. Combine 2 cans of the cannellini beans and 1 can of the kidney beans in a medium bowl; mash with a potato masher. Add the bean mixture and the remaining beans to the pan. Bring to a simmer; cook 5 minutes. Add the kale; cover and simmer 5 minutes. Top with the oregano.
- Excerpted from Everyday Vegetarian by the editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
(serving size: 11/2 cups): CALORIES 235; FAT 5g (sat 0.4g, mono 3.2g, poly 1.3g); PROTEIN 18g; CARB 34g; FIBER 8g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 3mg; SODIUM 544mg; CALCIUM 87mg
CAN’T-BELIEVE-IT’S-VEGAN CHILI
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon chopped fresh garlic
- 1 12.95-ounce package vegan sausage, chopped (such as Field Roast Mexican Chipotle)
- 2 cups chopped tomato
- 1/2 cup white wine
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried ground sage
- 1 teaspoon crushed red pepper
- 6 cups unsalted vegetable stock
- 3 15-ounce cans unsalted cannellini beans, rinsed and drained
- 2 15-ounce cans unsalted kidney beans, rinsed and drained
- 2 cups chopped kale
- 2 tablespoons fresh oregano leaves
Instructions
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1. Heat a large Dutch oven over medium-high heat. Add the oil to the pan; swirl to coat. Add the onion and next 3 ingredients (through sausage); sauté 4 minutes. Add the tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until the liquid is reduced by half (about 1 minute). Stir in the stock.
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2. Combine 2 cans of the cannellini beans and 1 can of the kidney beans in a medium bowl; mash with a potato masher. Add the bean mixture and the remaining beans to the pan. Bring to a simmer; cook 5 minutes. Add the kale; cover and simmer 5 minutes. Top with the oregano.
Recipe Notes
Excerpted from Everyday Vegetarian by the editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
(serving size: 11/2 cups): CALORIES 235; FAT 5g (sat 0.4g, mono 3.2g, poly 1.3g); PROTEIN 18g; CARB 34g; FIBER 8g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 3mg; SODIUM 544mg; CALCIUM 87mg
A few other things I liked about this cookbook is how it’s laid out, the tips, and resources.
Overview of Everday Vegetarian cookbook
- 150 recipes
- It shares tips for making meatless meals
- Goes over protein substitutions
- Vegetarian cheese
- Stocking your pantry
- Seasonal Produce guide
- Nutritional Information
The cookbook has plenty of ideas for salads, soups, sandwiches, and vegetable bakes. Pastas, pizza, dinner ideas, and sides. This is one packed cookbook filled with easy to make, time friendly cooking. What do I mean by time friendly? On average recipes are 1 hour to 30 minutes, or less.
Cooking Light is the nation’s leading epicurean magazine brand. Marrying great tasting food with healthfulness for promoting a healthy lifestyle. You’ll find this via their magazine, web site, and portfolio of cookbooks….
Other recipes in the cookbook that caught our eye
- Pasta with Lemon Cream Sauces, Asparagus, and Peas
- Greek Cucumber, and Chickpea Breakfast Bowl
- Huevos Rancheros Burritos
Of course there is too many awesome recipes to mention. We can’t wait to share what we make next.
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How often do you cook vegetarian?
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