I’ve been making Chili in various forms for as long as I’ve been cooking, and that really is quite a long time. In the days before my vegan life, I used choice cuts of meats, and once in awhile scored some great venison. I had to adjust the recipe for use with products like tofu and tempeh. They don’t have the fat that animal product does, so I use a little more oil to sweat the vegetables, and lime juice to deglaze the pan. This recipe is the result of the happy mix between chilis, tempeh, and black beans.
Very Vegan Black Bean Chili
- 2 tbsp safflower oil
- 2 carrots, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1/4 cup onions, diced
- 4-5 garlic cloves, minced
- 3 jalapenos, diced
- or 1 jalapeno, 1/2 poblano, 2 anaheim chilis, diced
- 1 tbsp cumin seed
- 2 tbsp red chili powder
- 1/4 tsp cayenne pepper (more if you like it hot)
- 1 lb tempeh, minced
- Juice of 2 or 3 limes
- 1 cup cooked black beans
- 1 cup cooked red kidney beans
- 4 cups Vegetable Stock
- Chopped Cilantro for garnish
- Lime wedges for garnish
In a sturdy stock pot, heat up the oil. Add the carrots and saute until soft. Add the peppers, onion, and garlic. Add a pinch of salt to the mirapoix. This will allow the sweet flavors of the vegetables to come out. Saute until almost soft, or the onions turn translucent.
Add the tempeh and stir. Add chili powder and cayenne. If necessary add a bit more oil to make the chili powder into a paste. De-glaze with lime juice. Add the beans, stir around some more. Add the vegetable stock.
Chili Mix with Beans
Cover and cook on simmer for 2-3 hours. Even though the beans are already cooked, the flavor of the mirapoix and stock need to soak into the beans.
Serve garnished with limes, cilantro, and vegan cheese. (we use daiya)
I love coleslaw, and there are so many different ways to make it, though the dressing aspect remains the same, vinegar, a little sugar, and, in the modern version, mayonnaise. Reportedly the Romans ate it with eggs added to it, whether cooked or uncooked, it doesn’t say. (Source: The Food Timeline click on “Coleslaw”).
I’ve chosen to include Veganaise in this recipe. Though it adds a bit more fat, this vegan version of mayonnaise includes apple cider vinegar, giving the Slaw a bit of a punch.
- 1/2 head Cabbage, shredded fine
- 1 Poblano/Pasilla Pepper, julienned (different peppers, but the names are mistaken in different regions)
- 1 Red bell pepper, julienne
- 1 Red onion, julienne
- 1/4 cup orange juice, preferably fresh squeezed, (carton juice is fine if you choose to use it)
- 1/1/2 cups Veganaise
- 1/4 cup Apple cider vinegar
- 1/2 cup vegan sugar
- 1/2 bunch cilantro, finely chopped
- Salt & Pepper to taste
Prepare all the vegetables. Mix thoroughly with dressing and allow to marinade overnight before serving. Serve with Seitan Po'boys or at your favorite BBQ gathering.
For a special addition, add orange segments to compliment the citrus.
You can leave out the Veganaise, and just go with the citrus and vinegar if you don't want the added fat.
*some people are not fond of cilantro, so it’s ok to leave this ingredient out.
Tofu Chili Tacos
These tacos make a great summer dinner!
Sometimes I need something quick and easy for dinner. Tofu tacos come under that category. I only have to cook one thing, tofu in chili sauce, and then chop up the rest of the ingredients, put them in bowls, set it on the table, and let the FOO at it. Serve with Spanish Rice and Beans, and you’ve got a great low fat, healthy version of Taco Dinner Night!
For the Tacos
- 1 pound firm tofu, cubed
- 2 cups New Mexico Red Chili Sauce
For the Garnishes
- Shredded lettuce
- Sliced olives
- diced tomatoes
- grated cheese or cheese alternative
- Corn or flour 6? tortillas
Cube tofu into small cubes. Cover in chili sauce and marinade overnight.
Cook the tofu in chili sauce for approximately 30-45 minutes. Don’t let the sauce dry out. Add a little water as needed.
Prepare the garnishes in individual serving dishes. Serve family style with warm corn or flour tortillas. They go great with Smashed Black Beans and Arroz.