The Chef: KaileyThe Menu: An absolutely delicious chili! Kailey based her three-bean wonder on a recipe from The Engine 2 Diet, which she noted was easy to follow. The results were utterly scrumptious, and we heartily topped them with cheddar-style Daiya. Alongside, Kailey served a lovely mixed-greens salad with avocado and halved cherry tomatoes, and nice thick slices of rustic bread. Did we joyously top the whole shebang with Parma!? Yes, indeed we did.
The Goods: While the weather outside today might have been slightly more chilly than we would have liked, we braved it for the experience of dining al fresco for the first time in what seems like weeks. Thankfully, the commenting was red hot on yesterday's post, and we'd like to congratulate Big Mama on winning the first of five Go Vegan! 2010 Calendars by the lovely Sarah Kramer. Big Mama, send us an email with your name and address, and we'll send out your calendar! So, how can you try and win today's calendar? Leave a comment below about your favorite vegan chili recipe!
While I've always been crazy picky about chili, I LOVE vegan versions. I love almost everything I've ever made from VegNews - and I know my longtime vegan Sister in Law really loves the magazine & website, too. Can't thank you guys enough for the work you do and the modern way you celebrate great lifestyles, foods, products, people and places - like my favorite restaurant in all the US, Millenium in San Fran :) I know it's a big winner with ya'll almost every year.
ReplyDeleteCheers to Vegnews!!
My favorite vegan chili might be the one my husband made last night, it had 3 kinds of beans and was all kinds of spicy deliciousness!
ReplyDeleteMy favorite vegan chili recipe? It's an easy one, perfect for crazy busy (or just plain lazy) nights:
ReplyDelete- if you have time and have them on hand, some chopped veggies: onions, green peppers, etc., to taste
- cumin seeds
- any other seasoning you'd like
- 1 bottle of salsa, as hot or as mild as you like
- your choice of beans, cooked (from 1 cup dry or, in a pinch, 2-540 ml cans)
Sauté the onions, then the other veggies (if you're using them). Add the cumin seeds, sauté for a minute, then add everything else (salsa, beans, seasoning) and cook until heated through. Enjoy!
Simply put, the more beans the better! I like to put all kinds of beans in mine - even Chickpeas!
ReplyDeleteWow I can't wait for fall and chili weather!
ReplyDeleteThat's easy - the chocolate chili from VegNews, of course! ;)
ReplyDeletehttp://www.vegnews.com/web/articles/page.do?pageId=484&catId=2
I would like some of that right now, please! Pile on the Daiya and the Parma. :)
ReplyDeleteMy fav chili recipe is pretty basic - beans (black & pinto), onions, peppers, cinnamon, cumin, cracked black pepper, salt, and tomatoes. Add in include avocado slices, diced onion, green chilies, & shredded vegan cheese & sour cream. My omni hubby & son love it as is, but dig in deeper when I add tvp or Gimmie Lean crumbles.
ReplyDeleteI have a great chili recipe with lots of beans, vegetables and bulghur added.
ReplyDeleteI love to see the delicious meals you have each day -wish I worked there.
My favorite recipe is actually Rachel Ray's veggie chili from when she did 30 Minute Meals. She uses beer and refried beans. It's great!
ReplyDeletemy favorite chili is very simple. kidney and pinto beans, crushed tomatoes, corn, seitan, onion, chili powder, chocolate, cinnamon, and whatever other spices i have laying around :)
ReplyDeleteMy favorite chili is black bean topped with salsa, avocado and chipotle silken tofu crema and diced red onions.
ReplyDeleteNow I want to make chili and the weather is not quite cool enough yet.
My favorite vegan chili recipe includes chocolate and a little bit of tequila- yum!!
ReplyDeleteI just usually stick some crushed tomatoes together with a couple varieties of beans, random veggies and most importantly with two chipotles in adobo sauce, giving it an amazing kick!
ReplyDeleteMy new favorite vegan chili is the green chili I had the other day at Watercourse in Denver - delicious!
ReplyDeleteI'm just starting to learn how to cook vegan so I haven't any recipes to share (I still use the canned chili, gasp!) but the recipes here are sure inspiring!
ReplyDeleteMy homemade chili is my favourite - lots of onion, garlic, peppers, tomatoes, kidney beans, ground round, spices, and a smack of jalapeno, served over whole wheat pasta, and dusted with shavings of Vegan Gourmet (in either cheddar or nacho). I haven't met anyone who doesn't love it. ;)
ReplyDeleteMy favorite chili recipe is also a three-bean, with TVP, zucchini, carrots and corn. I've actually been planning on making it tonight!
ReplyDeletejust your basic beans, tomato, pepper, onion, spices, etc. Oh, everything is made better with nutritional yeast on top!
ReplyDeleteMy beautiful wife makes a mean 3-bean vegan chili w/ sweet potato cornbread and we usually garnish it with cilantro and vegan sour cream. Mmmmmmmmmm........
ReplyDeletethe best thing about chili is that you can throw in most anything and it's still delicious!
ReplyDeleteAn eclectic variety of beans and local veggies...have to try adding chocolate to it!
ReplyDeleteMy favorite is another Robin Robertson chili with black beans and butternut squash. It's not quite the right time of year for it in D.C., though. Robertson has an entire book devoted to chili recipes.
ReplyDeleteChili in my house is usually a clean out the fridge kind of meal. I always had chipotle and quinoa, though. Its always different but always delicious.
ReplyDeleteI love all chili :) I don't know if it's my favourite, but I made a killer chili last fall ...it's my husband's favourite and it won two ribbons in a chili cook off. The special ingredients are: pumpkin, southern style black eyed peas, and vegan bacon! I am a chili rebel!
ReplyDeleteI love to add fresh corn to my chilli!
ReplyDeleteChili and Macaroni.
ReplyDeleteTomato sauce, red beans, some tvp, some coran and other veg and lots of chili powder. It's even better the next day when the macaroni has soaked up the extra sauce.
The Chile sin Carne al Mole from VwaV knocks the socks off of everyone I feed it to. Classic.
ReplyDeleteI can't spell today. I meant corn not coran. whoops
ReplyDeleteI love to make a variation of the chili recipe on the back of Bush's beans cans. But I use TVP instead of ground beef, and add Kale, Carrots, and Beets. Packs a healthy punch but it's super yummy.
ReplyDeleteMy favorite chili starts with a dried pinto, red, black and kidney beans. Soaked and simmered to just under tender along with a nice chunk of dried chipolte pepper. Then adding a large scoop of my fresh salsa, some diced onion and green pepper, a clove or two of crushed garlic. Adding a good bit of chili powder and some ground cumin and a bit of sea salt.Cooked until nice and thick. Five minutes before it's ready, I add some chopped fresh cilantro.
ReplyDelete:D
Well, I've always made my chili with plenty of beans, onions and peppers and am looking forward to adding some chipotle to the mix. But, a MUST-HAVE with chili is always vegan cornbread. Since I got a new cast iron skillet, I can't wait to make it in that. Yum!
ReplyDeleteI absolutely love chili with tons of beans and thick vegetables and TVP!
ReplyDeleteChili is a mainstay for me. Whenever I make a batch, it is large enough for a couple of extra containers for the freezer. I use chili in burritos, or nachos, serve it with polenta, rice, tortilla chips or without anything at all. I usually use more than 1 bean--the more the merrier and the prettier.
ReplyDeleteI made my first mole sauce this weekend and I can easily see some of that cocoa powder finding its way into my chili pot. Yum.
I love to make chili in the crock pot -easy to do.
ReplyDeleteIt is 92 degrees now and I'm looking forward to colder chili weather.
Well, this one certainly sounds good! But the one I make most often is from Robin Robertson's "Vegetarian Chili Cookbook". It's the 5 Spice chili, with chinese five spice powder and vegetarian ground round in it. I have tweaked a little for my personal tastes but really love this one. it's spicy and sweet and nice and thick.
ReplyDeleteI love the black bean chili recipe from "Fresh from the Vegetarian Slow Cooker." It's delicious, filling, and there is nothing better than coming home to a hot dinner that's ready to eat.
ReplyDeleteI like sarah's chili from "how it all vegan" its amazinngggg! Everyone I know that's tried it has loved it, and none of them are vegan except me. Its the first recipe in that section of the book. I use jasmine rice in it. I usually eat the whole pot, even though it makes enough for like 20 people haha. :)
ReplyDeleteMy favorite chili is the "Chili of Holy Terror" from Please Don't Feed the Bears. It is easy, yummy and HOT!!!
ReplyDeleteMy favoritestestest chilli is the one from Angelica Kitchen at NY. It's a great combination with their yummy cornbread!
ReplyDeleteI received the Veg News Chocolate Chilli recipe in my e-mail and can't wait to try it out. I just love it when totally unexpected ingredients get used in a normal recipe!! I'm beginning to think it's going to be a new favorite! NOM! :)
Any vegan chili will do- whatever veggies are around the house and whatever beans are in the cupboard. So easy and wonderful. And healthy, of course. :)
ReplyDeleteI make a nice veg. chili. I use great northern beans, garden fresh peppers, and home canned garden tomatoes -- yummy.
ReplyDeleteSome things that always make chili better:
ReplyDelete-- Sun dried tomatoes (especially if you aren't using a meat analog)
-- Liquid smoke
-- Cubed Vegan Gourmet cheddar.
-- Saltines
My favorite is one I have been making for more than 30 years - The cashew chili from Cabbagetown Cafe in Ithaca, NY (in Julie Jordan's Wings of Life cookbook).
ReplyDeleteMmmmmm...nothing warms up a cold Minnesota winter like my mom's vegan Black Bean Chili, chock full of fresh veggies and of course, black beans. Now I'm feeling homesick and wishing it was -20!! :(
ReplyDeleteI was all fine with the Chocolate chili recipe until the coffee. You lost me there.
ReplyDeleteI love black bean chili with lime squeezed on top!
My favorite Chili is Amy's Kitchen Chili. I add extra veggies like brocolli and cauliflower to it and it is so good.
ReplyDeleteMy favorite chili recipe is one I made up myself using seitan, red kidney beans, a red pepper, onions and garlic and the usual chili seasonings. It is super easy to make and doesn't have to simmer for hours (but it can) and tastes even better the next day. And the best part? My son LOVES it!
ReplyDeleteWhite chili! beans, garlic, cumin, pepper, not chicken base, tofu. Yum, and oh so simple.
ReplyDelete