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Accidentally Awesome Vegan Chili Recipe

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This recipe for Accidentally Awesome Vegan Chili is from Girl Scout Troop 845 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp Extra Virgin Olive Oil
1 small Onion finely chopped
2 large Carrots diced
2 stalks Celery chopped
3 cloves Garlic minced
1 15 oz can Black Beans rinsed and drained
1 15 oz can Cannellini Beans rinsed and drained
1 15 oz can Red Kidney Beans rinsed and drained
1 cup Corn frozen, canned, or fresh
2 cups Vegetable Broth
1 14.5 oz can Reduced-Sodium Diced Tomatoes keep juice
3 oz No Salt Added Tomato Paste or 5 Tbsp
3 Tbsp Chili Powder
1/2 tsp Ground Cumin
1/2 tsp Kosher Salt
1/4 tsp Black Pepper

Directions:
Directions:
Vegan Chili Instant Pot Directions:
1. Set Instant Pot to sauté mode; heat OLIVE OIL (about 2 minutes).
2. Add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender (3-5 minutes).
3. Stir in BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER,
CUMIN, SALT, and PEPPER.
4. Close and lock lid; set pressure release valve to “sealing” position; set Manual timer to +2 and allow pressure cooking cycle
to complete.
5. Note: this part takes about 20 minutes, which includes the time it takes to pressurize and pressure cook the chili.
When the cycle is complete, allow a natural pressure release for 10-15 minutes (the pressure valve float should fully drop
into position before attempting to open pressure cooker lid).
6. Serve warm.


Vegan Chili Stove Directions:
1. In a 3.5 quart soup pot on medium-high, heat OLIVE OIL (about 2 minutes).
2. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
3. Stir in BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER,
CUMIN, SALT, and PEPPER.
4. Bring just to a boil, then reduce heat to low; cover, and simmer 30 minutes to 1 hour, until chili has thickened to your liking.
Serve warm.


Vegan Chili Crockpot Directions:
1. Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
2. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
3. Transfer veggies over to a 3 quart Crockpot.
4. Stir in BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER,
CUMIN, SALT, and PEPPER.
5. Cover and set Crockpot on HIGH 2 hours or LOW 4-8 hours; serve warm.



Storage and Reheat Instructions
Store chili in an airtight container up to 5 days in the refrigerator and up to 3 months in the freezer.
To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.
Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.

Number Of Servings:
Number Of Servings:
8 - 1 cup servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Simple Meals Badge - Step 5: Make your own meal. This is a Maraman family favorite.

 

 

 

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