Cincinnati “Chili Mac” features hearty bean chili with varying ingredients and seasonings. The one standard factor is that itâ€™s always served over spaghetti. AÂ touch of sweet spices (such as cinnamon or allspice) are added as well. The result: a hybrid recipe thatâ€™s uniquely American. Photo by Hannah Kaminsky. Continue Reading…
Kind of a simplified chili, hereâ€™s a hearty stew featuring beans and corn. If your beans are cooked, or youâ€™re using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Continue Reading…
Here is a tasty recipe for a small budget. This is where the chili comes inâ€”this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour!
If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But itâ€™s honestly so tasty that you can eat it plain!
You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.
Preparation:Â 5 minutes
Cooking:Â 1 hour
Total: 1 hour 5 minutes
- Â 1 tablespoon olive oil
- 1 large chopped onion
- 3 chopped garlic cloves
- 1 can (28 oz) drained diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 to 2 tablespoons chili spices
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sugar
- 3/4 cup frozen corn kernels
- 3/4 cup canned red kidney beans, rinsed and drained
- 3/4 cup thawed frozen soy beans (edamame)
- In a saucepan, heat the oil to medium or high intensity and brown the onion and garlic for 1 to 2 minutes.
- Add the rest of the ingredients and mix everything.
- Cook for 1 hour. Taste and rectify the seasoning as needed.
This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later.Â Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins.Â Copyright Â© 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.
ThisÂ chili recipe isnâ€™t revolutionary, but a plant-based repertoire wouldnâ€™t be complete without it. For a classic combo, serve with Corn Kernel Cornbread and a colorful salad, combining mixed greens, tomatoes, carrots, cucumbers, olives, and pumpkin or sunflower seeds.Â Recipe fromÂ Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan RecipesÂ by Nava Atlas. Â©2014, published by HarperOne, reprinted by permission. Photos byÂ Hannah Kaminsky. Continue Reading…
There has rarely been a comprehensive collection of vegetarian or vegan recipes, in print or online, that didn’t include at least one recipe for chili. Bean-based chills are warming, hearty, and inexpensive. They’re as welcome for everyday meals as they are for parties and potlucks. They freeze well and are also a great lunchbox option. Here’s a handful of chili varieties to choose from. Continue Reading…
Lentil chili is deliciously offbeat, especially with the addition of sweet potato. Smoky spices, intended for grilling, are readily available in the spice section of supermarkets, and add a bold but not overly hot flavor to the stew. I like to serve this with fresh greens, steamed or sautÃ©ed and a simple slaw-style salad. Stone-ground tortilla chips and some salsa are also welcome! Continue Reading…
Hereâ€™s a simple and tasty stewed beanÂ dish for late summer or early fall. Use yellow summer squash or delicata in late summer, or butternut squash in early fall. Tomatoes and white beans are a companionable pair. Serve with crusty breadÂ and a big colorful salad. Continue Reading…
A standard in the vegetarian/vegan repertoire, this varietyÂ of chili consists of beans and vegetables in a spiced tomato base. It’s great for everyday meals as well as casual company dinners. Itâ€™s especially welcome when the nippy days of late fall arrive. This mildly spiced chili is good in its basic form, or try the variations for spicing it up and embellishing it. Leftovers are great for thermos lunches. Perfect paired with Green Chili Cornbread or Vegan Cornbread. Adapted from The Vegetarian Family Cookbook.Â Photos by Lori Maffei.
The presentation of this easy, offbeat soup, filled with spiced beans and grain (quinoa or bulgur) is like a taco turned inside out, is fun and dramatic. It’s perfect for a chilly weeknight meal, served with a colorful salad and a green veggie. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Raffetto. Continue Reading…
This meatless version of a rustic ProvenÃ§al stew, made with white beans, is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal. Continue Reading…
With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Enjoy leftovers for a thermos lunch or subsequent dinners. Fresh corn bread is a wonderful companion. Serve with a simple salad or any of VegKitchen’s coleslawsÂ and/orÂ a side of sautÃ©ed greens. If you need a last-minute idea for a vegan main dish for Thanksgiving dinner, this is a great choice. Adapted fromÂ The Vegetarian Family Cookbook.
Here’s a great main dish option for Thanksgiving dinner. It’s somewhat like chili, though more about the squash than beans. In Native American mythology, squash, corn, and beans are known as of the “three sisters” â€” the very crops that the harvest festival of Thanksgiving is meant to celebrate! If you bake your pumpkin or squash a day ahead, the stew will come together in a snap. And if you’re not accustomed to dealing with winter squash, or don’t have the time, see the shortcut following the recipe. Photos by Hannah Kaminsky.
While this bakes, you will be enchanted with the aromatic mingling of nutty coconut sauce infused with lime, ginger, and curry. It is a deeply flavorful dish that is also almost effortless in preparation. Everything comes together lickety-split and you have an exotic bean entrÃ©e to serve over rice. Recipe reprinted from Let Them Eat Vegan* by Dreena Burton (Da Capo, Â©2012), by permission. Photo by Hannah Kaminsky.
When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than a big pot of chili. Of course, bean chiliesâ€”without the carneâ€”have been aÂ have become a vegetarian standard; this is the recipe I’ve been making for years. Simple, hearty, and warming, this is a great choice for casual winter parties like Super Bowl Sunday, or for everyday meals. If you need fewer servings, cut the recipe in half, or then again, make the whole quantity, and freeze half to enjoy in the near future. Recipe from Vegan Holiday Kitchen; photo by Susan Voisin.
Hereâ€™s an offbeat chili and a great introduction to whole hominy, if youâ€™ve never tried it before. It’s easy to findâ€”you’ll likely be able to get it in any supermarket shelved right near canned corn. Hominy is dried corn whose hull has been soaked off. Reconstituted, it’s whole hominy; ground, it becomes hominy grits. Adapted fromÂ Vegan SoupsÂ and Hearty Stews for All Seasons. Continue Reading…
This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, itâ€™s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. Serve it accompanied by crusty warm bread. Adapted from Fresh from the Vegetarian Slow Cooker*Â by Robin Robertson. Continue Reading…