Search Results: chili

Vegan Hot Dog Chili
June 30, 2023

Vegan Hot Dog Chili

Vegan Hot Dog Chili is a delicious and easy dish to prepare. A unique dish that could be prepared on the stove or in a crock pot for your next summer backyard gathering! This recipe is also easy to modify for meat lovers by using …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Chili Verde
January 11, 2023

Vegan Chili Verde

Vegan Chili Verde, another peak into the Veganomicon gets us this delicious dish that is perfect for feeding a large group. All it takes is a little prep and patience. Although this dish calls for jalapeños, it is well balanced with the remaining ingredients to …

All Recipes
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by egccstaff
Tempeh Barley Chili
September 28, 2022

Tempeh Barley Chili

Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat version, replace the tempeh with chicken!

Ingredients

Serves: 4-5 Time: 30 minutes

Tempeh Barley Chili

  • 1/2 yellow onion, diced
  • 1 small green bell pepper, diced
  • 2-3 celery stalks, diced
  • 1 package tempeh, cubed
  • 14.5 oz can (1) petite diced tomatoes
  • x2 (8 oz) can tomato sauce
  • 1 cup vegetable broth
  • 1 Tbs olive oil
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 2 Tbs minced chipotle pepper in adobo sauce (optional)
  • 1 cup quick pearl barley
  • Optional toppings: plant-based cheddar cheese, sour cream, chopped scallions, hot sauce

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a medium-large pot, set heat to high and add the olive oil.
  3. Once hot, begin sautéeing the onion, bell pepper, and celery. Cook together stirring frequently on high for 5 minutes.
  4. Next, add the tempeh and continue to stir together for another 5 minutes.
  5. Then, add in the tomatoes, vegetable broth, and tomato sauce. Refill one of the tomato sauce cans with water and add that to the pot as well. If you’d like a spicy and smoky chili, add the chipotle in adobo.
  6. Add in the seasonings and barely.
  7. Bring the chili to a boil then cover with a lid and reduce heat to low, allowing it to simmer for about 20-25 minutes.
  8. After 20-25 minutes, the chili should be ready. The barley will soak up a lot of liquid, so you may add more vegetable broth if the chili is too thick. Taste and adjust seasoning as desired.
  9. Remove chili from heat once cooked.
  10. Serve with optional toppings if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Smokey Two-Bean Chili
February 21, 2022

Smokey Two-Bean Chili

Smokey Two-Bean Chili makes for a delicious & hearty one-pot dish that only takes 45 minutes to cook. This recipe is naturally gluten-free but you can serve this with a side of cornbread. Ingredients Serves: 6 Time: 45 minutes Smokey Two-Bean Chili 15 oz can …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Veggie Frank Chili
October 1, 2021

Veggie Frank Chili

Veggie Frank Chili is a delicious kid-friendly recipe with vegetarian hot dogs, red kidney beans, and sweet potatoes. An easy fix with cheap ingredients that’s nutritious and filling! Ingredients Veggie Frank Chili 3 vegetarian or vegan hot dogs, sliced 1/2 yellow onion, diced 2 garlic …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
One-Pot Vegan Chili
November 4, 2020

One-Pot Vegan Chili

Try your hand at this quick and easy recipe for a one-pot vegan chili. This is the perfect solution for dinner when you’re not looking for a complicated recipe or making excess dishes.

Ingredients

Serves 5-6 Time: 1 Hour

One-Pot Vegan Chili

  • 1 Tbs Olive Oil
  • 1/2 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 1 Small Red Bell Pepper, Diced
  • 1 Zucchini, Sliced
  • 2 Celery Stalks, Diced
  • 1/2 Cup White Mushrooms, Sliced
  • 1/2 Pack of Tempeh, Cubed
  • 1 (15 oz) Can Black Beans, Drained and Rinsed
  • 12 oz Can Diced Tomatoes, Drained and Rinsed
  • 1 (15 oz) Can Red Kidney Beans, Drained and Rinsed
  • 2 (8 oz) Cans of Tomato Sauce
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Cumin
  • 1-2 Bay leaves
  • 1 Cup Uncooked Quinoa
  • 1-2 Cups Water
  • Optional: Green onions, hot sauce, cheese, nutritional yeast, jalapeño, corn bread

Directions

  1. Begin by preparing all of your vegetables and set them aside.
  2. Prepare your beans and tomatoes by draining and rinsing them in a colander.
  3. Next, in a large stove-top pot, set heat to high and add a tablespoon of olive or vegetable oil. Once hot, begin sauteing onions and garlic. Stir until they are translucent.
  4. Afterward, add the remaining vegetables and tempeh.
  5. Continue to stir the vegetables until they soften, cooking on high-medium.
  6. Once the vegetables are soft, add the beans, tomatoes, tomato sauce, and quinoa. Stir together and begin by adding 1 cup of water.
  7. Depending on how liquidy you want your chili, you can add the second cup of water now or just play it by ear once you hit the simmer phase.
  8. But for now, stir together everything and add in your seasonings.
  9. The water should reach a low boil before reducing heat to low. At that point, cover your pot with a lid and let simmer for about 30-45 minutes or until quinoa is thoroughly cooked and vegetables are very soft.
  10. Now you’ve got a big pot of heartwarming, vegan chili! Serve with the optional toppings if desired or enjoy as it is.

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Slow Cooker Vegetarian Chili
May 29, 2020

Slow Cooker Vegetarian Chili

Need to make dinner but you know you’ll be crunched for time at the end of the day? A slow cooker is the perfect tool to help you prepare a meal ahead of time and this recipe for vegetarian chili is delicious, nutritious, and filling. …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Curry + Tahini Ramen
March 27, 2024

Curry + Tahini Ramen

Curry + Tahini Ramen with roasted tofu is a lightly spicy and rich noodle dish. This recipe is easy to make, and you can substitute other protein and vegetables as desired! Ingredients Serves:2 Time: 45-60 minutes Curry + Tahini Ramen Roasted Tofu Directions Nutrition Information …

Entree, Plant-Based, Vegan
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by egccstaff
Cauliflower & Seitan Curry
March 26, 2024

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken.

Ingredients

Serves: 4-6 Time: 45 minutes

Cauliflower & Seitan Curry

    • 2 cups chopped seitan
    • 1/2 yellow onion, diced
    • 2 medium carrots, diced
    • 1 cup cauliflower, chopped
    • 1 (14 oz) can lite coconut milk*
    • 2 Tbs tomato paste
    • 8 oz. cherry tomatoes
    • 1 can chickpeas, drained & rinsed
    • 2 tsp turmeric powder
    • 1 tsp garam masala
    • 1/4 tsp red chili flakes (optional)
    • 1 tsp ground ginger
    • 1/2 tsp garlic powder
    • Salt and black pepper to taste
    • 1-2 Tbs olive oil
    • Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

    *Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

    Directions

    1. Begin by preparing your vegetables
    2. In a medium pot, set heat to medium-high. Once hot, add the olive oil.
    3. Begin searing the seitan, cooking for 5 minutes on each side until lightly crisp. Remove from the pot once cooked, deglaze with a dash of white vinegar.
    4. Next, add another splash of olive oil and the onion in the same pot and cook for 3-5 minutes before adding the carrots.
    5. Next, add the cauliflower and cook it for 5 more minutes.
    6. Add the seasonings and tomato paste. Cook for 3 more minutes.
    7. Next, add the tomatoes and chickpeas. Continue stirring together until all the vegetables are lightly tender.
    8. Add coconut milk and cooked seitan.
    9. Bring the mixture to a simmer, covering with a lid and turning heat to low for 10 minutes.
    10. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Seitan Tikka Masala
March 13, 2024

Seitan Tikka Masala

Seitan Tikka Masala made with a chick’ny seitan. We used a recipe from Isa Chandra Moskowitz to prepare our seitan chick’n, but we’ve found another great recipe by Domestic Gothess. You could also substitute the seitan for a store-bought plant-based chick’n alternative. If you’re looking …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff