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Fireplace Chili Mac for VeganMofo

October 8, 2012 · by · 1 Comment

It actually was too cold for me to have all the windows open yesterday. It was wonderful to finally put on a sweater and we finally got to use the fireplace in our new house for the first time. In fact, I’m sipping on some rose tea in front of the fire as I’m writing this. Sigh…if only I could make this evening last a few days longer!

This is a lazy dinner that you can make at a moment’s notice. Perfect once winter gets going and if you, like me, tend to hibernate. All you need is a can of vegan chili and whole wheat shells in the pantry plus some salsa and vegan shredded cheese in the fridge to make this heart warming meal. [Read more...]

Filed Under: Busy Vegan, Chili, Dark Days, Fall, Non-Slow Cooker Recipe, Not Slow Cooker, Pasta · Tagged: , , , , , ,

Vegan Sin-cinnati Chili for Your Halloween Dinner

October 25, 2011 · by · 7 Comments

Since I taunted you with Halloween yesterday I thought I’d give you something to make for your Halloween dinner party.

Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. Traditionally it’s a meat chili that has kidney beans as an optional topping as well as shredded cheese and onions. Then oddly enough it’s served over pasta.

This one uses vegan ground and the lentils for the meaty texture. The unusual spices blend in more than you expect, but there are Cincinnati chili lovers and haters. Because of the extra spices the ingredient list may look intimidating, but most things on the list are a quick measure and you’re done!

This looks especially spooky over spinach pasta, but it would work well over black forbidden rice too. You can cut out ghost shapes out a slice of vegan cheese. Black sesame seeds or nigella seeds make great eyes!

Atmosphere is important in a Halloween gathering, but it doesn’t matter if you cut bats out of paper or buy the coolest decorations ever. No matter how much you do, you’ll be glad you put in the time!

Vegan Sin-cinnati Chili
Makes 2 to 3 cups (3 large servings or 4 small ones)

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 3/4 cup dry black beluga lentils (you can sub other lentils, the chili just won’t be as dark)
  • 1 1/2 cup water
  • 1 1/2 cup diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 cup Ground Beefless (use Trader Joe’s, frozen crumbles, or cook 1/2 cup Gimme Lean)
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground hot pepper, like chipotle
  • 1/8 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa
  • pinch allspice
  • pinch ground hot pepper of choice, optional and to taste
  • dash of freshly ground nutmeg
  • salt, to taste
  • shredded vegan cheese, for topping
  • chopped onions, for topping
  • cooked spinach pasta, for topping

In the morning: Add everything except nutmeg, salt and toppings to the slow cooker . Cook 7 – 9 hours on low.

Add nutmeg, taste, and add salt or adjust other seasonings as needed.

Serve over cooked pasta and top with your choice of onions and/or cheese.

Filed Under: Chili, Cooking Time 8 hours, crockpot, Fall, Main Course, Overnight (8+ hours), Pasta, Slow cooker, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Vegan White Chick’n Chili

November 19, 2010 · by · Leave a Comment

A piping hot bowl of chili is  perfect to enjoy the chilly fall and winter nights. Since it’s ready when you get home you can just jump into your fleece pjs and eat a bowl by the fire. Go ahead and  take a night off from worries and chores.

Slow Cooker Vegan White Chick’n Chili

  • 2 cans (15 ounce, or 425g) white beans (or 3 cups homemade)
  • 2 cups veggie broth (or water mixed with 2 Tbl chicken-less seasoning)
  • 1/2 small chopped onion
  • 1 can (14.5 ounce, or 411g) diced tomatoes (or 1 1/2 cup homemade)
  • 2 garlic cloves
  • 2 packages Lightlife chicken strips (or 4 servings vegan chick’n), chopped
  • 1 can (4 ounce/113g) green chilies
  • 1 teaspoon cumin
  • 1 tablespoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cayenne or other hot chili powder
  • 1/2 teaspoon salt or to taste
  • 1 tablespoon chopped cilantro (in a pinch use the little freezer cubes from Trader Joe’s – they have garlic and basil too!)

Put everything except for the cilantro into the slow cooker and cook on low for 6 – 9 hours.  You can cook this on high for 3 to 4 hours if you are in a hurry. Taste and re-season as needed. Stir in cilantro before serving.

Top with vegan bacon bits and some shredded vegan cheddar cheese like Daiya.

If you want you can substitute tofu or tempeh chunks for the chick’n strips.

Filed Under: Chili, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Stews, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Hearty Vegan Slow Cooker Chili

November 11, 2010 · by · 2 Comments

As soon as daylight savings time kicks in and makes it dark early, I crave piping hot, tasty chili. I like white chili, just bean chili, even veggies only chili, but sometimes I want an extra hearty one dish meal. I love tvp in chili.  It reminds me of the first one I ate after going vegetarian a bazillion years ago.

Hearty Vegan Slow Cooker Chili

  • 4 cups  filtered water
  • 2 tablespoons not-chicken bouillon
  • 1 1/2 cups dried tvp crumbles
  • 1 cup corn (frozen roasted is nice)
  • 1 1/2 cups cooked beans of your choice (Or 1 can)
  • 3 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 2 tablespoons. tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon oregano
  • 2 teaspoons liquid smoke (use less if you are not a fan of smoky foods)
  • 1 teaspoon garlic Tabasco
  • chopped cilantro for garnish

Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours.  Serve topped with chopped cilantro.

Filed Under: Chili, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Main Course, Overnight (8+ hours), Stews, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Slow Cooker Beyond Easy Pantry Chili

February 3, 2010 · by · Leave a Comment

It snowed here for the first real time this year. Even though we should only get 5 inches the stores are packed with people getting supplies. So the last place I wanted to be was in that mess. So no weekend shopping for me.

No shopping means eating out of the pantry, which is something I excel at. It must have been all those years that I was in college.

This is truly easy. Plus if you are in a pinch and need a quick meal you can always do this on the stove top. Getting organic canned goods is much easier than it used to be, so stock up when you can.

Slow Cooker Beyond Easy Pantry Chili (gluten-free)

Prep time: 5 minutes
Cooking Time: 6 – 8  hours

  • 1 can black beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can corn
  • 1 28-oz can diced tomatoes (puree works fine too)
  • 1 garlic clove, crushed
  • 1 Tb chili powder
  • a few dashes liquid smoke
  • a dashes garlic Tabasco

The night before: There is no prep work for this one!

In the morning: Drain and rinse the beans to remove the salt. Cook on low for 6-8 hours.

Steam some rice or make cornbread for a satisfying meal.

Filed Under: Beyond Easy, Chili, Cooking Time 8 hours, Gluten-free, Vegan, Vegetarian · Tagged: , , , , , , ,