Brace yourself, fellow vegans, because I have a recipe that will knock the socks off of even the most carnivorous eaters out there: Andrew’s Power Packed Vegan Chili Recipe. This dish is sure to make you feel like a powerhouse with its protein-packed ingredients without sacrificing any of the flavor you love. But hold on to your hats, non-vegans, because this recipe is so tasty and satisfying that you might just convert to a plant-based lifestyle after giving it a try.
I know what you’re thinking – vegan chili? How can that be delicious? Well, trust me when I say that this recipe is a game-changer in the world of plant-based cuisine. The savory combination of spices and fresh vegetables creates a hearty and filling meal without relying on any meat or animal products. Plus, it’s so easy to make that even those who are kitchen-phobic won’t be intimidated (I’m looking at you, Mom).
Not only is this recipe incredibly filling and flavorful, but it’s also an excellent source of nutrients. Quinoa, beans, and mushrooms add protein and fiber to keep you feeling full for hours, while sweet potato provides an extra dose of vitamins and minerals. So not only will this dish satisfy your taste buds, but it will also keep your body healthy and nourished.
So what are you waiting for? Whether you’re already vegan or simply looking for a plant-based dish to add to your rotation, Andrew’s Power Packed Vegan Chili Recipe is sure to become one of your favorites. Trust me; no one will miss the beef in this one.
Why You’ll Love This Recipe
Folks, I’m going to let you in on a little secret: this vegan chili recipe is the bomb! And trust me, I know my chilis – I’ve been cooking them for years. But what sets this one apart from others is its protein-packed goodness that will keep you full and satisfied for hours.
But there’s more to love about this recipe. First of all, it’s easy to make. You can have dinner on the table in under 30 minutes without compromising on taste or nutrition. Not only that, but it’s completely plant-based and gluten-free, making it accessible to everyone at the dinner table.
Now, let’s talk about flavor. This chili has layers upon layers of rich and complex tastes. The combination of button mushrooms and quinoa provide a meaty texture that satisfies even the most ardent carnivore. Tomato paste, crushed tomatoes, and whole tomatoes give this chili a deep tomato flavor with hints of sweetness from the stout beer.
But we don’t stop there. A blend of spices like paprika, mustard powder, cumin, oregano, basil, cinnamon, cayenne pepper and chili powder provide a powerful kick that marries all flavors together. This hearty mix of ingredients produces an irresistible aroma that will have everyone drooling by the time it hits the table.
So why should you love this recipe? It’s fast, easy to make, packed with flavor and nutrition, plant-based and gluten-free – what’s not to love? After trying out Andrew’s Protein-Packed Vegan Chili Recipe once, you’ll be adding it to your list of go-to chili recipes!
Here are the ingredients you’ll need for Andrew’s Power-Packed Vegan Chili Recipe:
- 1 cup of quinoa
- 1 can (6 oz) of tomato paste
- 2 cans (28 oz each) of crushed tomatoes
- 2 cans (28 oz each) of whole tomatoes, diced
- 1 bottle (12 oz) of stout beer (optional)
- 2 tablespoons of paprika
- 1 tablespoon of mustard powder
- 2 teaspoons of dried basil
- 2 teaspoons of dried oregano
- 1 teaspoon of cinnamon
- 1 teaspoon of cayenne pepper
- 3 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 1 package (8 oz) of sliced button mushrooms
- 3 cloves of minced garlic
- 1 diced green pepper
- 1 diced cubanelle pepper
- 1 diced large onion
- 2 tablespoons of olive oil
Note: For a gluten-free version, use gluten-free beer or omit it altogether. For higher protein content, add textured vegetable protein or your preferred plant-based meat alternative. Also, any variety of beans can be used but kidney beans are highly recommended.
The Recipe How-To
Now that we have our ingredients ready, let’s get started on making this protein-packed vegan chili.
Step 1: Sautéing the Vegetables
The first step is to sauté the onion, garlic cloves and peppers in a large pot or Dutch oven with olive oil over medium heat. Make sure to stir occasionally until they become tender and translucent.
Step 2: Adding the Spices
Now it’s time to add the spices – chili powder, cumin, paprika, mustard powder, basil, oregano, cinnamon and cayenne pepper. Cook for a minute until you can fully smell their aroma.
Step 3: Incorporating the Tomato Products
Once the spices have been mixed together, add the tomato paste and make sure that all of the vegetables have been nicely coated. This will give your chili its deep red color and intense flavor. Then add the crushed tomatoes and whole tomatoes. Break them apart with a wooden spoon.
Step 4: Adding the Mushrooms and Quinoa
The next step is to add the button mushrooms, quinoa and stout beer to give it a deep flavor that pairs well with chili spices. The quinoa acts as our meat substitute here because of its rich and substantial texture.
Step 5: Adding the Kidney Beans
Open up your can of kidney beans, rinse them thoroughly before adding to your pot. The beans are an essential component for this recipe since they contribute quite well to protein content.
Step 6: Simmering
Once you’ve added everything together there are only two more steps! Bring all of these mixtures to boil over high heat before reducing heat to low, leaving water for a simmer state Over about an hour or so continue cooking gently with lid partially covered until chili is thickened stirring occasionally.
Optional Step if Using Instant Pot
If you’re using an instant pot or pressure cooker, you can skip steps 1-5 and dump all your ingredients straight in before turning it on! Cook for around thirty minutes at high pressure then slow release.
There you go – a hearty, delicious bowl of protein-packed vegan chili that’s perfect for vegetarians or anyone looking for a meatless alternative minus feeling guilty about not consuming enough protein!
Substitutions and Variations
Folks, let’s talk about how to add your own flair to Andrew’s Protein-Packed Vegan Chili Recipe. This recipe is already pretty darn tasty, but if you’re feeling like adding some extra oomph or making some tweaks to suit your personal preferences, I’m all ears.
First up, let’s discuss the beans. This recipe calls for kidney beans, but feel free to switch things up with black beans or navy beans. If you’re looking for something with a lower glycemic index, swap the quinoa for brown rice or bulgur wheat.
Now let’s talk about spice. If you’re not a fan of spicy food, cut the cayenne pepper and chili powder in half or omit them altogether. On the other hand, if you’re looking to set your taste buds ablaze, feel free to up the spices to your liking.
For a heartier chili with even more protein, consider throwing in some textured vegetable protein (TVP) or seitan. If you’re gluten-free or just don’t want to mess with TVP, try substituting the protein source with cubed tempeh.
Want to mix things up with some veggies? Butternut squash or sweet potatoes would fit perfectly in this dish. You could even throw in some button mushrooms or chopped bell peppers for more texture and flavor.
Finally, for those of us who want instant gratification (myself included), this recipe works wonders in a pressure cooker or Instant Pot. Follow the same steps as written in the recipe but cook on high pressure for 25-30 minutes instead of simmering on the stove.
There you have it – my recommendations for substitutions and variations to Andrew’s Protein-Packed Vegan Chili Recipe. Get creative and make this recipe your own!
Serving and Pairing
As I always say, a good meal is best enjoyed in great company. Even though my protein-packed vegan chili recipe is so delicious that you’ll want to devour it all yourself, it’s best shared with family and friends.
This hearty chili pairs perfectly with a variety of vegan side dishes such as cornbread, garlic bread, or even avocado toast. Adding some shredded vegan cheese or a dollop of vegan sour cream can also take the flavor up a notch.
If you’re hosting an event, consider setting up a chili bar with different toppings and garnishes, such as jalapeños, cilantro sprigs, chopped green onions, sliced radishes, and sliced limes. It’s guaranteed to be a hit!
This chili also makes for great leftovers. Simply pack it into airtight containers and store it in the fridge for up to five days. You can also freeze portions of the chili for up to three months for a quick and easy dinner solution later on.
I love pairing this protein-packed vegan chili with some fresh greens or a simple salad to make it a complete meal. But feel free to get creative! This chili is versatile enough to serve on its own as a main course or paired with other dishes as a side.
Whether you’re serving at home or bringing it to an event, everyone will love this delicious and protein-packed vegan chili.
Make-Ahead, Storing and Reheating
You may be wondering about the best practices when it comes to storing and reheating this vegan chili recipe. Fear not, fellow plant-based foodies, I’ve got you covered!
Make-Ahead: This protein-packed vegan chili recipe is great for meal-prepping. You can easily make a big batch ahead of time and store it in individual containers for an easy grab-and-go lunch or dinner. It will keep well in the fridge for up to 4 days.
Storing: If you have any leftovers after your meal, store them in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze the chili in a freezer-safe container for up to 2 months.
Reheating: When you’re ready to eat your leftover chili, there are several options for reheating based on your preferences. One option is to reheat it on the stovetop over medium heat, stirring occasionally until heated through. Another option is to microwave it in 30-second intervals until it reaches desired temperature. If the chili seems too thick after reheating, simply add a little bit of water or vegetable broth until it reaches your desired consistency.
Pro tip: I often find that this vegan chili recipe tastes even better after sitting in the fridge for a day or two because all the flavors have had time to meld together. So don’t be afraid to make it ahead of time and let the flavors intensify!
In conclusion, whether you’re prepping meals in advance or storing leftovers, this vegan chili recipe can easily fit into your busy lifestyle while maintaining its delicious flavor and protein-packed goodness!
Tips for Perfect Results
Now that you have the recipe details and ingredients list, here are some tips that will help you achieve perfect results with Andrew’s Protein-Packed Vegan Chili Recipe.
1. Don’t overcook the Quinoa: Quinoa is a small seed with a very delicate texture. Cook it according to the instructions and avoid overcooking it as it can turn mushy.
2. Use whole tomatoes instead of crushed ones: Whole tomatoes have a more intense flavor than crushed ones, which are usually canned with added salt or preservatives. You can easily crush them with a potato masher or a fork while they are cooking.
3. Use vegetable stock instead of water: Vegetable stock adds more flavor to the chili than water alone. You can use store-bought or homemade vegetable stock for an additional depth of flavor.
4. Use dried herbs instead of fresh: Dried herbs work better for this recipe than fresh herbs because they release their flavors slowly as they cook. You won’t have to worry about your herbs turning mushy or going bad too quickly.
5. Let it simmer for at least an hour: If possible, let your chili simmer for at least one hour before serving. This will allow all the different flavors to meld together and develop a deeper taste.
6. Experiment with different toppings: Toppings are where you can really get creative with this chili recipe. Try some homemade vegan sour cream, chives, avocado, or even some vegan cheese shreds.
7. Add some sweetness: A little sweetness can balance out the spiciness of your chili and give it a unique taste. Consider adding diced butternut squash or sweet potatoes towards the end of cooking for an extra flavor note.
By following these tips, you’ll be sure to impress everyone with your plant-based cooking skills and make Andrew’s Protein-Packed Vegan Chili Recipe even more amazing than it already is!
Now, dear readers, I entreat you to try out this power-packed vegan chili recipe by Andrew. This recipe is carefully crafted with wholesome ingredients that blend in a symphony of flavor and aroma. The plant-based protein from quinoa and beans will keep you fueled up and satisfied throughout the day. The use of spices like cumin, paprika, cinnamon and cayenne pepper adds depth and heat that will tantalize your taste buds.
Making this recipe is an easy affair that involves just a few quick steps. You can customize it to your taste by tweaking the amount of spice levels or opting for different vegetable substitutes. Don’t have an Instant Pot? No worries. You can still make this chili using a pressure cooker, stove-top or even a slow cooker.
Packed with high-quality nutrients, this vegan chili recipe is gluten-free, dairy-free and perfect for weight-loss goals. It’s also environmentally friendly as it doesn’t contribute to the carbon footprint associated with animal farming.
So go ahead, grab your shopping list and stock up on the ingredient list. Get ready in less than 30 minutes to enjoy a hearty bowl of Andrew’s Power-Packed Vegan Chili that everyone will love. Trust me; your taste buds won’t be disappointed, and your body will thank you for nourishing it with such healthy food.
The New York Times hasn’t reviewed this vegan chili recipe yet, but my taste buds give it five stars!
Andrew’s Protein-Packed Vegan Chili Recipe
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cubanelle pepper, chopped
- 1 green pepper, chopped
- 2 red peppers, chopped
- 20 baby carrots, chopped
- 5 garlic cloves, diced
- 10 button mushrooms
- 2 jalapenos, chopped
- 1 tablespoon cumin
- 3 tablespoons chili powder
- 2 teaspoons cayenne pepper
- 2 teaspoons cinnamon
- 2 tablespoons oregano
- 1 tablespoon basil
- 2 teaspoons mustard powder
- 2 tablespoons paprika
- 1/2 cup stout beer
- 28 ounces whole tomatoes
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 2 tablespoons unsweetened cocoa powder
- 1 cup quinoa
- 2 (19 ounce) cans beans
- water, as required
- Heat olive oil in a VERY large stockpot.
- Add onion and sweat down thoroughly.
- Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
- Add spices and stir until fragrant.
- Pour in beer, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
- Add cocoa powder and stir.
- Let simmer on low heat 45 minutes.
- Add quinoa, stir and simmer 20 minutes, adding water if required.
- Add beans along with their liquid, stir and simmer at least 15 minutes before serving.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.