Healthy MEATLESS CHILI with Crock-Pot® Slow Cooker – Honeysuckle

Happy New Years Buzy Beez! I’ve partnered with Crock-Pot® Brand to make this healthy Black Bean Quinoa Butternut Chili for my New Year’s Reset! Be to check out the new Crock-Pot® website for the full recipe! http://lbx.la/td6F
and recipe here: http://www.honeysucklecatering.com/blog/meatless-chili/

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Vegan Chili | Perfect for Game Day (Superbowl Sunday)

This Vegan Chili is perfect for your Superbowl party! Your guests won’t even miss the meat. Shoot, they may even mistake the TVP *for* meat 🙂

Here’s the TVP article on Wikipedia. It’s Textured Vegetable Protein, defatted (I call it dehydrated) soy flour.
http://en.wikipedia.org/wiki/Textured_vegetable_protein

Get the recipe for Vegan Chili: http://www.vegancookingwithlove.com/2013/01/vegan-chili/

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Everyday Gourmet – Veggie Chili Recipe

Chili cookoff champion Kevin Place shows us how to make this light, easy, flavorful vegan favorite.

For the full recipe visit the WMTV blog at wmtv1693.tumblr.com
http://wmtv1693.tumblr.com/post/53784129631/chili-cook-off-champion-kevin-place-makes-a

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EASY FALL MEALS | WARM & SATISFYING DELICIOUS AMAZING VEGGIE CHILI RECIPE

EASY FALL MEAL FAVORITES. WATCH AS I SHOW YOU HOW TO MAKE WARM, SATISFYING DELICIOUS VEGGIE CHILI

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Easy Sweet Potato Black Bean Chili + 3 Ways to Use It | Vegan Dinner Idea

This Vegan Sweet Potato and Black Bean Chili makes a great vegetarian dinner and is perfect for meal prep! Even the meat eaters in your house will be happy to trade in their chili con carne for this, easy, healthy, veggie-packed option.

I like using this chili stuffed inside of tacos, spooned over a simple taco salad and packed in a thermos for a healthy and hot, grab-and-go lunch.

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Buffalo Chicken Chili: https://youtu.be/Ou2k_P6dEMs

VEGAN SWEET POTATO + BLACK BEAN CHILI RECIPE
1 tablespoon olive oil
1 onion, chopped
2 bell pepper (any color), chopped
4 cups chopped sweet potatoes (about 2 medium sweet potatoes)
4 garlic cloves, chopped
1 tablespoon Chili Powder
2 teaspoons ground cumin
2 teaspoons curry powder
Salt and pepper to taste
2 cans (15 ounces ) fire roasted tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
4 cups low sodium veggie broth

Optional toppings: radish, avocado, onion, cilantro, grated cheese, and/or crumbled tortilla chips

Heat the olive oil in a large a medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.

Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper. Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.

Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!!

Nutrients per 1/6th of the recipe: Calories: 229; Total Fat: 3.1g; Saturated Fat: 0.4g; Cholesterol: 0mg; Sodium: 336mg Carbohydrate: 41.5g; Dietary Fiber: 10g; Sugars: 6.4g; Protein: 9.4g

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Vegan Superbowl Crockpot Chili Recipe

This slow cooker vegan chili recipe is super-easy, and serves 8-10! See below for the RECIPE!
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Recipe:
*We used all organic ingredients, and organic non-GMO corn.

Ingredients:
– 2 medium yellow onions, chopped
– 3 cloves garlic, chopped
– 1 Tbsp coconut oil
– 1 Tbsp tamari sauce
– 2 cans (28 oz) diced tomatoes
– 3 cups of your favourite pasta sauce
– 1 can (14 oz) black beans, drained and rinsed
– 1 can (19oz) red kidney beans, drained and rinsed
– 2 cups frozen corn
– 2 cups raw (uncooked) spinach
– 1 package (2 cups) veggie ground OR 1 block (crumbled & fried) tempeh
– Daiya cheese (as much as you desire)

Spices:
– 1 Tbsp paprika
– 1 tsp ground black pepper
– 1 tsp ground sea salt
– 1/2 tsp cayenne powder
– 1 package (28g) veggie chili spice blend OR 6 Tbsp chili powder
– 2 Tbsp nutritional yeast

Directions:
Chop the onions and garlic, and fry in coconut oil and tamari sauce for 5-7 minutes on medium heat, or until onions are soft.

Add this, as well as the rest of the ingredients (minus the cheese) to your crockpot, stir well, and turn on HIGH heat for 2-3 hours.

Serve in a bowl with Daiya cheese on top!

Serves 8-10 people.

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Pantry Friendly: Vegan Veggie Chili

* VEGAN * VEGETARIAN * GLUTEN FREE *
Sometimes as a college student I have to prepare food on a budget. Sometimes I simply must make due with what I have on hand. this video is a display of how some simple ingredients can come together to make something tasty.

Slowly add seasoning as you cook this dish. you can always add more but you cant take it away. as you can see in the video the chili reduces as it cooks. so imagine this as it growing in flavor.

INGREDIENTS:
1 1/2 Tomatoe sauce
2 roma tomatoes
1 Cup small dice sweet potatoes
5-6 mushrooms minced
1 can black beans
1 can kidney beans
1 can corn
1 teaspoon garlic
1/2 tablespoon minced dried onion
1 teaspoon cumin
1/2 tablespoon chili powder
1/4 teaspoon paprika
salt and pepper to taste
Water

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Mixed Vegetable Manchurian

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Chilli Chicken http://www.youtube.com/watch?v=uZnHF_ImXBE&feature=relmfu
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Shezwan Chilli Potatoes http://www.youtube.com/watch?v=IABa16RaZOs

Vegetarian Chili Recipe

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This vegetarian chili recipe is made with kidney beans, spices, balsamic vinegar and molasses. It is super easy to make and very satisfying.

The amount of heat that you add to this recipe depends on you. If you like it super spicy add more cayenne, If you do not then omit it or add less.

This is one of those meals that you can have on the table within 30 minutes. It is low-cal, low fat, high in protein and high in fiber. You will not miss the meat in this. Promise.

Serves four
1 medium yellow onion, chopped
4 medium tomatoes, diced
4 garlic cloves, minced
2 15-oz. cans of kidney beans with liquid
2 teaspoons dried oregano leaves
1½ tablespoons chili powder
1-teaspoon paprika
2 teaspoons cumin
1/8-teaspoon cayenne pepper (more if you like spicier)
1 teaspoon Balsamic vinegar
1-tablespoon dark molasses
Olive oil

Coat the bottom of a pot with olive oil. Heat.

Add the onion and garlic. Cook, stirring occasionally, until soft and translucent about 8 minutes. Add the spices and cook for 2 minutes, stirring often. Add the tomatoes. Stir well. Add the beans with their liquid.

Bring pot to a boil. Cover, reduce heat and simmer for 30 minutes. Season with salt and pepper to taste. Add the molasses and vinegar. Cook for an additional 30 minutes.

Serve with a dollop of sour cream and tortilla chips.

Enjoy!

CALORIES 287.99; FAT 5.19 grs (sat 0.75; mono 2.70; poly 1.27); PROTEIN 13.78 grs ; FIBER 15.53 grs; CARBS 50.21 grs; CHOLESTEROL 0.00 mg; IRON 4.45 mg; SODIUM 610.46 mg; CALCIUM 141.45 mg

Print your recipe here – http://thefrugalchef.com/2011/03/vegetarian-chili-recipe/

★★ Vegan Bean & Vegetable Chilli Recipe – Chili con Veggie

Vegan Bean & Vegetable Chilli Recipe – Chili con Veggie – This super vegan bean and vegetable chilli or chili is healthy tasty and pretty fast n easy to make. We have used 3 types of beans in this one but you can just use one or 5 if you like. Black beans, White beans and pinto beans have been used for our recipes but red kidney, butter beans, lima or even lentils can be used. When it comes to the vegetables we have used broccoli, green beans, carrots and spinach, but again try potatoes, root veg, mushrooms or maybe kale. Paprika, chill, cumin, salt, pepper, garlic, cilantro or fresh coriander and tinned canned tomatoes make up the rest of the super dish. Great on its own or try it with rice, pasta or jacket baked potatoes. As part of the HOW TO COOK GREAT NETWORK –
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We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don’t mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Curry spices, Chilli, coriander, cumin, turmeric, cardamon, mustard seeds, fenugreek, cinnamon, bay leaves, garam masala, in fact any blend of spices we love it. Balti, rogan josh, madras, tikka, tikka masala, popadums, bhuna, biryani, dhansak, dupiaza, kaftan, nega, sambar, vindaloo, tandoor, ghee, chapati, paratha, kulcha, bhatoora, gobi, atta, rice, toor, urad, rajma, thali, jhola, sambar, raita, vegetable curry, fish,curry, dal, aloo, keema, korma, madras, jalfrezi, sag, bhaji, pasanda, brinjal, haldi, curry leaves, channa, nan bread you name it we are crazy about it. Chutney, pickles, curry pastes, curry powder, roti, fish fry, Tamil food, Hindi dishes, goa or goan curry, Karnataka,Kerala,Tamil Nadu, Bengali, Bangladeshi, Maharashtra, Gujarat, Kashmir, Punjab, Khyber Pakhtunkhwa, Sindh, Andhra Pradesh and Telangana
, Nepal, Maldives Tadka, butter chicken, konkani, vegetarian, rice and curry, Malaysian curries, rending, malay, adobo, yellow curry, red curry, green curry, massaman, phanaeng, khi soi, kaeng som, chinese curry, street food, japanese curry, curry house, jalfrezi, phaal, mutton curry, we just love love the spicy easy way to cook best curry. Best curry, the fastest curry, slow cooked curry, pressure cooker curry, british curry, easy curry, cheap curry, doss, puri, jolada rotti, pathiri, Aloo baingan masala, aloo tikka, methi, Bhindi Masala, chaat, chain, dal, makhani, dum chicken, pooh, jeera, pakoda, saga, palace, paneer, bajji, bonda, idli, parotta, vada.

EASY VEGAN PUMPKIN CHILI | GLUTEN FREE CHILI | The Edgy Veg

Here is a quick and easy, cozy vegan chili recipe using pumpkin. This is a hearty vegetarian chili made with 2 types of beans, peppers, and pumpkin in a thick and comforting tomato-based sauce. It perfect for a cozy fall evening or as a quick and easy Thanksgiving dinner recipe idea that everyone will love.

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Ah yes, fall, every basic girl’s favourite season. It’s time to grab your sweater, put on those yoga pants and fuzzy boots and cozy up with an herbal tea while prep this super easy vegan pumpkin chili. The pumpkin in this veggie chili is light and nicely balanced. It gives this traditional recipe a nice and earthy element perfect for Thanksgiving, Superbowl, or when you’re just looking for a quick and easy dinner that you can make plenty of, and savour the leftovers for lunch tomorrow. Plus when you’re having a lazy night- it can be whipped up in just 30 mins or less! Bonus.
This chili is made with a selection of beans and veggies, coated in a rich tomato base, and just the right amount of spice. Top with with some vegan sour cream, vegan cheese slices, avocado and cilantro and its’ a pumpkin fiesta!
It’s so easy throw together and only uses one pot, so clean up is easy peasy. Plus, I guarantee that even the meat-lovers in your family will love this dish! Besides adding a lovely earthy and nutty flavor to any dish you add it to, pumpkin also adds a rich amount of vitamin E, A, B6, Iron and dietary fiber. This is a healthier, gluten free and vegan option for an otherwise gluttonous traditional Thanksgiving option.

In a large saucepot heat oil over medium high and saute garlic and onions for 3-5 mins or until soft and translucent. Add red peppers and minced jalapeno and saute for 2 mins or until they look extra bright in colour. Add cumin, chili pepper and oregano and saute for 1 min, stirring constantly. Add pumpkin, canned tomatoes, vegetable broth, and both cans of beans, stir and bring to a boil. Reduce heat to simmer and season with salt and pepper to taste. Cover and allow to simmer for 20 mins, stirring occasionally. Uncover and stir in 1/4 tsp cinnamon, taste and add more cinnamon, salt or pepper if desired.
To serve, ladle chili into bowls and garnish with any of the above listed optional toppings.

About The Edgy Veg:

We’re The Edgy Veg, Candice & James, a couple on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out we choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with us on the interwebs here:

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