Tag Archives: beans

Vegan chili

Super Easy Vegetarian Chili
Even though this vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this easy chili recipe won’t disappoint.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
• 1 can black or pinto beans, drained
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 tbsp olive oil
• 1/4 cup vegetable broth
• 2 tbsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• dash cayenne pepper (optional)
• dash red pepper flakes (optional)
• 1/2 cup TVP + 1/2 cup water (optional) ( or 1 cup vegan “ground beef” substitute.)
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add vegan “ground meat” or TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you’re pressed for time, 20 minutes is fine.For a spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings.Nutrition Facts (from Calorie Count):
One serving provides approximately:
Calories: 334, Calories from Fat: 54
Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%
Cholesterol: 0mg, 0%
Sodium: 260mg, 11%
Total Carbohydrates: 55.4g, 18%
Dietary Fiber: 15.5g, 62%
Sugars: 5.9g
Protein: 18.7g
Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

Corn Blini

Corn blini by Judy

• 1/2 cup unbleached flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tsp. sugar
• 1 cup corn kernels, from about 2 ears corn, or frozen
• 1 flax “egg” (in small pan mix 1T. ground flax with ¼ c water. Simmer 30 sec. Set aside.)
• 1 cup plain almond or soy yogurt, plus a few tablespoons non-dairy “milk” if necessary (If your yogurt is sweetened, leave out the sugar above.)
• Rinsed can (14.5 ozs) beans
• 5 tablespoons melted non-dairy butter
1.Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Mix well. Grind 1 cup corn kernels to a rough purée in a food processor, then add “egg” and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Stir in beans. Set aside for 5 minutes. Thin with a little “milk” if necessary. (Batter may be prepared several hours ahead.)

2. Put greased (use remaining melted “butter”) griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 – 2 minutes, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds to a min. more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.

3. Can top with some chopped tomato and sweet onion, or salsa or vegan sour cream, or a little more cooked corn, as desired.
Makes about 30 blini