Vegan Chili Recipe

Football and Tailgating are synonymous with chips and salsa, pizza, BBQ, chicken wings, sausages, hotdogs and of course one of my favorite, chili. So I've come up with my version of chili that has less fat but hearty and delicious. My ultimate vegetable chili is filled with veggie goodness and a variety of beans that will surely hit the spot and could score you a touchdown.

Vegetable Chili Recipe
8 - 10 Servings (cup)

Ingredients
6 cloves garlic, micro grated or minced
1 small onion, chopped
10 tomatoes, diced
8 oz mushroom, quartered
2 stalks of celery, chopped
2 medium carrots, chopped
1 green bell pepper, chopped
1 pkg meatless ground, yves vegan cuisine
2 15 oz tomato sauce
1 cup vegetable broth
4 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin
1 tsp ground black pepper
1 15 oz kidney beans, rinsed & drained
1 15 oz black beans, rinsed & drained
1 15 oz white beans, rinsed & drained
1 15 oz pinto beans, rinsed & drained
1 15 oz corn, drained
1/4 cup soy sauce
1 tsp chili sauce, sriracha
1 tbsp ketchup
1 tbsp worcestershire sauce, vegan

Directions:
1. In a pot over high heat, add the garlic, onion & tomato, cover with a lid and cook for 5 minutes
2. Add the mushrooms, give it a good stir, cover with a lid and cook for another 5 minutes
3. Put the carrots, celery & green bell pepper, mix it well, cover with a lid and cook for another 5 minutes
4. After 5 minutes, add the meatless ground and break it so that it's mixes well with the other ingredients. Give it a good stir, cover it with a lid and cook for another 5 minutes.
5. Add the rest of the ingredients (tomato sauce, garlic powder, onion powder, chili powder, oregano, cumin and black pepper, vegetable broth, kidney beans, black beans, white beans, pinto beans, corn, ketchup, worcestershire sauce and hot chili sauce) then give it a good stir, cover with a lid, lower the heat to medium and let it simmer for 5 minutes.

Vegan Cauliflower & Bok Choy Soup

When I came up with this recipe, I've been searching for something different. I usually look at other recipes for inspirations and then I make my own version with vegetable, spices or herbs that I'm familiar with. Most of the ones I've seen has the same soup base that I been cooking before but just a different vegetable and everything else are pretty much similar. On top of that, my husband wanted me to incorporate one of his favorite vegetable which is the bok choy. Finally, I found a recipe that most of the ingredients I pretty much have but it was very simple and boring. And in my mind's tastebuds, I wasn't sure if this was the dish I was cooking for dinner. So after rummaging through my fridge, I found some other stuff that I can add to this recipe including the bok choy.

After I've finished cooking, I was still not convinced that it was up to my par. So my husband tried it and what he discovered was, by adding some soy sauce to this dish was actually the missing ingredient. I totally agree and after having a bowl of it, I cannot believe that I got something good. So here it is and I'm sharing to all of you my soon to be famous (yeah right!?!) Cauliflower Soup with Bok Choy, Beans & Tofu. Enjoy!!!

 

Cauliflower Soup with Bok Choy, Beans & Tofu
Servings: 6 - 8

 

Ingredients:
3 cloves of garlic, finely minced
1/2 of a medium yellow onion, sliced
2 roma tomatoes, diced
1 32oz or 4 cups of vegetable broth
1 head of cauliflower, cut into bite size pieces
6 bunches of bok choy, stem side cut
2 16oz cans white beans, rinsed & drained
1 pkg of extra firm tofu, 1" cubed
1 tbsp salt
1/2 tsp ground black pepper

Directions:
1. Turn the heat on high and cook the garlic, onion & tomatoes until onion is translucent or when the juices are starting to dry up, then pour 4 cups of vegetable broth and cover with a lid, and cook for 5 minutes. ***NO cooking oil used on this recipe because the tomatoes will render some juices, but it's optional or depending on your preference.***
2. Add the cauliflower and give it a good stir. Lower the heat to medium and cover with a lid then cook for another 5 minutes.
3. Place the boy choy on top while the heat of the broth will help it wilt then cover it with a lid, and cook for another 5 minutes.
4. After 5 minutes, remove the lid and give it a good stir before adding the beans, tofu, salt & pepper then give it a good stir and cook it for 5 another minutes.
5. Turn of the heat and serve.

Tip: By adding 1 tbsp of low sodium soy sauce for each serving bowl will enhance the flavor of the dish.
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