Yields 8 cups
This recipe was served at our 2016 Annual Banquet, topped with a spoonful of Vegan Creme Fraiche.
- 3 tablespoons vegetable oil
- 4 leeks, white and light green parts only, coarsely chopped
- 2 onions, chopped
- 3 cloves garlic, smashed
- 2 pounds gold or red potatoes, coarsely chopped into 1/2-inch pieces
- 8 cups vegetable broth
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Heat the oil over medium heat in a large soup pot. Add the leeks, onions, and garlic. Cook, stirring frequently, until softened.
Add the potatoes, broth, bay leaves, salt, and pepper. Decrease the heat to low, cover, and cook for 45 minutes or until the potatoes are very soft. Remove from heat and let sit for 5 minutes to cool slightly.
Transfer the mixture to a blender (in small batches if necessary) and process until smooth. Alternatively, use an immersion blender and blend the soup while in the soup pot.
Paula and Nathan Huerkamp entered this original chili recipe into the 7th Annual Vegan Chili Cook-Off and won. This chili tastes good right when you make it, but it’s even more amazing the day after, so be sure to make enough for leftovers. Paula and Nathan say, “It’s so good, it’ll turn anyone vegan!”
- 3 (15-ounce) cans navy beans (or 1 1/3 cup dried beans, soaked, and cooked, liquid reserved)
- 1/2 large yellow onion, chopped
- 4 tablespoons olive oil
- 1 green bell pepper, chopped
- 2 – 3 cloves garlic, minced
- 1 (4-ounce) can mild green chiles
- 1 cup frozen sweet yellow corn
- 2 teaspoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt (use less if using regular table salt, to taste)
- 2 tablespoons Fresh Cilantro, finely chopped
- Fresh lime juice, for garnish
Heat the oil in a large sauce pan over medium-high heat. Add the onions and cook, stirring occasionally, until until translucent and beginning to brown, about 7 minutes.
Stir in the bell peppers, garlic, corn, chili powder, coriander, and cumin, and cook, stirring occasionally, for 5 minutes.
Empty one can of navy beans with liquid into a blender and process until smooth. (If you are not using canned beans, blend about a third of the cooked beans with liquid.)
Put the blended beans and the remaining beans with liquid in the saucepan.
Stir in the green chiles and cilantro. Heat thoroughly, stirring frequently.
Season with salt to taste. Garnish individual servings with a squeeze of fresh lime juice and a little fresh cilantro.
Note: This recipe makes a large batch. You’ll likely want to adjust the recipe so it serves 12.
- 6 Cups Chopped yellow Onions
- 1/2 C +1/2 C coconut oil, divided
- 8 Green Onions
- 2 C chopped Carrots
- 6 Cups Shiitake Mushrooms
- 3 jalapeno peppers (remove some or all seeds based on spice preference)
- 4 Serrano peppers (remove some or all seeds based on spice preference)
- 8 cups tempeh (chopped finely or to your preference)
- 2 T Crushed dried chilies
- 4 C Tomatoes (skin peeled)
- 2 C chopped kale
- 4 heads of chopped garlic
- 1 T chopped fresh turmeric
- 3 T chopped fresh ginger
- 1.5 T Thai Basil
- 2 cups chopped Kidney Beans (that’s right, chop the beans)
- 1.5 cups chopped pinto beans
- 6 cups chopped black beans
- 2 cups chopped garbanzo beans
- 1 Cup Tahini
- 1 T Crushed red chili flakes
- 2 T Chili oil
- 1 T Vegan Worcestershire sauce
- 2 t salt
- 1 cup chili garlic sauce
- 3 cans of coconut cream
- 1/4 cup Brags Liquid Aminos (soy sauce)
- 1/4 Cup Vegan Red Miso
- 1/4 cup lime juice
- 1/4 cup lemon juice
- Wheat grass
- Coconut Lemon sorbet
- On medium (or medium/high) heat, saute yellow Onions in 1/2 C coconut oil.
- After a minute add the white part of the green onions (add the green part at the end) and carrots. Note: Continuously stir throughout the process.
- After another two minutes, add Shiitake mushrooms, Serrano peppers, jalapenos, and tempeh (this can be chopped to any size you like).
- After another two minutes, add another 1/2 C coconut oil, dried chilies, tomatoes (skin peeled), kale, garlic, turmeric, ginger, and Thai Basil.
- After another two minutes add the beans, tahini, and crushed red pepper flakes.
- Two minutes later, add the chili oil, worcestershire sauce, salt, chili garlic sauce, and coconut cream.
- Lastly, turn down the heat to simmer and add the liquid aminos (soy sauce) and red miso. Let simmer for as long as you’d like – you can test the flavor throughout – and just before serving add the lime and lemon juices. Garnish as desired.
This recipe makes 24+ cups.
- 3 28oz cans of San Marzano plum tomatoes
- 1/4 cup olive oil
- 1 Tbsp salt
- 1 1/2 teaspoons ground black pepper
- 2 cups chopped yellow onions (approximately 2 medium onions)
- 1/2 cup carrots
- 6 garlic cloves
- 2 Tbsp olive oil
- 1/4 tsp crushed red pepper flakes (optional)
- 2 cups fresh basil leaves
- 1 tsp fresh thyme leaves
- 2 quarts vegan chicken stock
- Mince carrots, onion, and garlic (or chop in a food processor).
- Sauté onion in oil until just begins to become golden. Add garlic and soften – about 4 minutes.
- Add tomatoes and cook until they begin to soften. Break up with immersion blender or crush with a masher.
- Add stock, thyme, pepper flakes and salt and pepper. Cook about 50 minutes. Add minced fresh basil and turn off heat after 5 minutes.
- Taste and correct seasoning if needed.
- Top each bowl served with a fresh basil leaf.
This recipe makes 20 cups of soup, approximately 20 servings.
This recipe by Patrick Mullen is another great vegan chili recipe from our annual cook-off! This chili takes it to the next level by adding a variety of peppers and chilies and a surprising ingredient: chocolate!
Serves 6-8 people.
- 1 cup dried pinto beans (soaked)
- 1 cup dried kidney beans (soaked)
- 2 links Field Roast Chipotle sausages
- olive oil as needed
- 1 large yellow or white onion, diced
- 3 large cloves garlic, minced
- 2 tablespoons ancho chile powder
- 2 tablespoons mild New Mexico chili powder
- 2 chipotle peppers
- 1 habanero pepper
- 1 Anaheim pepper
- 1 poblano pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons tomato paste
- 1 26-oz can fire roasted tomatoes
- 1/2 can Surly Coffee Bender (or 16oz of any coffee beer or chocolate stout) PLUS another 1/4 for later
- 2 teaspoons brown sugar
- 1 tablespoon freshly-squeezed lime juice
- 1/4 cup Ghiradelli semi-sweet choc chips (make sure you get the vegan ones, some versions of this brand are NOT vegan)
- 1/8 cup white onion, diced
- 1/4 7 oz. can chipotle chilies in adobo sauce
- 1 clove garlic, minced
- salt/pepper to taste
- 1/2 teaspoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon agave nectar
- a little of the can of beer (optional)
- Preheat the oven to 500 degrees F.
- Soak beans for 1 hour in water (make sure you have a few inches of extra water) AND 1/2 of the beer.
- Chop all of your peppers, garlic, onion, etc.
- Roast your fresh peppers for about 10 minutes. Once they are blackened, remove them from the oven and peel the blackened skin away. Chop into small pieces.
- Move the beans to heat and bring them to a boil, then reduce to a simmer for about 15 minutes.
- In another pot (make sure it's big), sauté your onions first and then your garlic. Once they're almost done, add your spices (chili powder, cayenne, cumin, pepper, coriander, oregano, salt, pepper). Follow with your roasted peppers and mix them in.
- Drain your beans and add to pan with onions.
- Add your tomatoes, tomato paste, all of your seasonings and the rest of your beer into the same pan.
- Simmer for about 20-30 minutes (that will depend on how tender your beans are, test them!).
- At the same time as the above, in a separate pan, make your mole. Get your onions sautéed in a small pan with some oil (it's okay to go heavy on the oil).
- Start chopping the canned chipotle peppers to small pieces. Add to pan for mole.
- Once the chipotle peppers are warm, add your garlic. Once those are sautéed, add all of your other ingredients for the mole and keep it on very low heat. Add some adobo sauce from the chipotle peppers. Stir constantly and keep very low heat for about 15 minutes. No harm done if you simmer for longer or let sit for a while.
- Once you're about 10 minutes from completion, break up sausage and add about 2 teaspoons of oil to a pan and brown your sausage. It's okay to let it get a little black in some areas.
- Add sausage to chili about 5 minutes away from chili completion.
- Finish with lime juice.
Serve with avocado or your favorite creamy sauce!
Patrick would also like to thank his awesome teammates, Naomi Osborn and Ross Stangler, for helping secure the 3rd place spot at the chili cook-off!
This delicious Mexican-inspired chili took 2nd place at the 2013 CAA Vegan Chili Cook-Off! A few surprising ingredients make this chili a truly exotic experience!
This recipe makes a big pot of chili (24 cups) that could be used for potlucks, etc. Feel free to cut in half if making for a smaller group.
- 1/4 cup Olive Oil
- 2 cups Chopped Onions
- 2 cloves Garlic, minced
- 2 cups Diced Carrots
- 1 1/2 teaspoons Ground Cumin
- 1 cup Chopped Celery
- 1 cup Chopped Green/Red Bell Peppers
- 1 1/2 cups Cooked Black Beans (15-ounce can)
- 1 15 oz can Vegetarian Refried Beans in Lime Juice
- 1 can Chipotle in Adobo Sauce
- 2 cups Chopped Tomatoes
- 1/2 cup Tangerine Juice
- 1/2 cup Water
- 1 13.5 oz can Coconut Milk
- 2 Jalapenos, Chopped
- 1/4 c Chili Sauce (Sriracha)
- 1 med. Eggplant, cubed
- 1/4 c Tamarind Paste
- 1 Avocado, cubed
- Salt to Taste
- Vegan Sour Cream to Top (optional)
- Chopped Fresh Cilantro (optional)
- Warm the oil in a pot. Saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, stirring often for a few minutes. Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. Add the beans, chipotle, tomatoes, jalapenos, tangerine juice, chili sauce (sriracha or chili paste), coconut milk, and water, and simmer, covered for 20 minutes.
- In a separate skillet, saute eggplant in olive oil and tamarind paste. Once tender, add to the rest of the ingredients.
- Add cubed avocado last. Top with optional vegan sour cream, lime zest, lime juice, and cilantro if desired.
This vegan chili recipe won Betsy Born the coveted 1st place prize at our 2013 Annual Chili Cook-Off!
- 1 Package Gimme Lean Vegan Sausage
- 1 Package Vegan Pepperoni
- 1 1/2 Green Bell Pepper
- 1 1/2 Packages Button Mushrooms
- 1/2 Large Red Onion
- 5 Cloves of Garlic
- 1 Can Black Olives, sliced
- 1 1/2 Jars Pizza Sauce
- 1 12 oz Can Tomato Paste
- 3 Cans Diced, Italian-Style Tomatoes
- 1 Cup Red Wine (or Substitute 1 Cup Balsamic Vinegar)
- 1 tsp Soy Sauce
- 1 tbsp Fennel
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 2 tsp Red Pepper Flakes
- Salt and Pepper to Taste
- Vegetable Oil for Cooking
- Heat about 3 tbsp of vegetable oil in the bottom of a large soup pot.
- Combine the sausage with fennel, basil, oregano, red pepper, salt and pepper.
- Add sausage, onion, garlic, and green peppers to pot and cook over medium heat until sausage is browned.
- In a separate pan, simmer red wine until it is reduced to half. In a skillet, heat 1 Tbsp oil and add sliced mushrooms.
- Cook the mushrooms down until there is no liquid left. Add the reduced red wine and soy sauce. Saute until the mushrooms are lightly browned and most of the liquid is gone.
- Add pizza sauce, tomatoes, tomato paste, mushrooms, and black olives to sausage mixture and simmer over medium-low heat.
- Chop the veggie pepperoni and saute lightly in 1 Tbsp oil until it starts to brown. Add to chili.
- Continue simmering the chili until it is heated through and flavors have mixed; about 1/2 hr. It may be transferred to a slow cooker to be kept warm.
- 1 can black beans (15 oz)
- 1 cup tomato salsa (any brand)
- 1 cup Daiya Cheddar Style Shreds
- 1/3 cup corn kernels (fresh, frozen or canned)
- 1 T chili powder
- A few scallions, chopped into small pieces or a small spring onion, diced (optional)
Preheat oven to 350°.
Drain liquid from black beans. In a bowl, mix all ingredients. Bake for ~45 minutes or until cheese shreds are melted. Remove from oven and serve plain or with any combination of tortilla chips, cornbread, tomatoes, avocado, guacamole, jalapenos, vegan sour cream, etc.
All Rights Reserved by Angela Gilchrist