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The Best Spicy Vegan Chili

by Sayra Chavarria  --  May 20, 2022

This vegan chili is the perfect comfort food to make in bulk and to enjoy in different forms whether it’s with vegan dogs or chili waffles.

Serves: 4-8 Servings
Prep Time: 15 min
Cook Time: 45 min

Spicy vegan chili ingredients laid out on the table such as: tomato sauces, chopped peppers, corn, onion, mushrooms, seasonings, tomato sauce and veggie grounds.
Spicy Vegan Chili

Ingredients – Spicy Vegan Chili

  1. Carrots – 1 diced
  2. Onion (white) – 1/2 cup diced
  3. Shallots (optional) – 3 or 1/3 cup
  4. Cilantro – 1/4 cup
  5. Corn (frozen corn works too) – 1 cup
  6. El Pato tomato sauce (yellow can) – 3 ounces
  7. Cento San Marzano tomatoes – 1, 28oz can
  8. Beef-less ground crumbles – 12 oz or 1 package
  9. Red or pinto beans (canned or pre-cooked) – 2 cups
  10. Vegetable soup stock – 1 cup
  11. Salt – 2 tsp
  12. Pepper – 1/4 tsp
  13. Cumin powder – 1/2 tsp (2, 1/4 tsp)
  14. Garlic powder – 1/4 tsp
  15. Oregano – 1/4 tsp
  16. Olive Oil – 1 Tbsp
  17. Nutritional Yeast – 1/4 cup
  18. Mushrooms – 1 cup diced
  19. Taco Seasoning – 1 Tbsp

Instructions: How to Make Spicy Vegan Chili

  1. Start by dicing your white onion, carrots, and set them aside.
  2. Slice your shallots thin and touch chop your cilantro, & place in a separate bowl.
  3. Place a stock pot on medium-high heat and add a tbsp of grapeseed oil, then add the onions, allowing them to become translucent.
  4. 4. Add your carrots and stir with the onions, then pour the vegetable stock, close the lid and cook until the veggie stock evaporates and softens the carrots.
  5. 5. In a medium bowl pour the san marzano tomatoes and crush them with a potato masher, then add the pato sauce, mix it well, and set aside. 
  6. 6. Add your corn, shallots, and groundless beef, mix well.
  7. 7. Add the tomato sauce mix in the pot and stir until everything has been mixed in the sauce. 
  8. 8. Add the salt, pepper, cumin, oregano, nutritional yeast, and garlic salt at the end, mix well, add more salt for taste. The chilli is ready once it comes to a simmer. Enjoy!

Notes:

Prep veggies and beans a day ahead.
You can also add bell peppers for extra veggies.

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Corn and Pinto Bean Tostada

by Sayra Chavarria  --  May 7, 2022

This corn and pinto bean tostada is inspired by street corn and my everyday refried beans, together they make a great combination of flavor and crunch . 

Serves: 10-13
Prep Time: 20 min 
Cook Time:  2 hours

Ingredients:

  1. Fresh  Corn (cooked) – 1.5 cups
  2. Red onion (minced) – 1/2 cup
  3. Cilantro (rough chop) – 1/4 cup
  4. Cucumber (diced) – 2 cups
  5. Lime Juice – 1/4 cup
  6. Salt – 1 1/4 tsp
  7. Black Pepper – 1/4 tsp
  8. Cayenne Pepper – 1/4 tsp
  9. Paprika – 1/2 tsp
  10. Veganaise – 3 Tbsp
  11. Tostadas – 15
  12. Cooked Pinto Beans – 3 cups
  13. Cumin – 1/2 tsp
  14. Olive Oil – 2 Tbsp
  15. White Onion (diced) – 1/4 cup

Instructions:

  1. Chop all the veggies and add them to a large mixing bowl. Add cilantro, vegan mayo, and lime juice, mix well. 
  2. Add salt, pepper, cayenne pepper, and paprika, mix again and set aside. 
  3. In a medium saucepan, heat 2 tbsp of oil, add the white onion and mix with oil. Allow the onion to become translucent and add the cooked beans with the juices. Add the paprika and the cumin, and about a tsp of  salt for taste. 
  4. Use an immersion blender until everything is smooth and creamy. 
  5. Allow the beans to come to a simmer and turn the heat off. 
  6. Spread the beans on the tostada and add about 2-3 Tbsps  of the corn mix on the tostada. Garnish with cilantro sprigs and add your favorite hot sauce. Enjoy!

Notes:

Cook the Pinto beans a day ahead of time.