Ultimate Vegan Chili – A Simple Freezer Meal!

Ultimate Vegan Chili

Chili is one of those meals that everyone loves, comforts you in time of need (like, endless Montreal winters in my case), is hearty and filling, and can be prepared in so many different ways.  I love my Spicy Bulgur Chili, but the recipe I am sharing with you today is more traditional, yet completely vegan and nutritious.  It’s packed with protein thanks to all our lovely beans and is bursting with flavour!  My husband and I love spicy food and we sometimes screw up by making things too spicy for the little guy, but in the case of this chili, the little guy thought it was great, and although it was kind of hot, he loved it. If you want it even less spicy, ease off on the chili powder. 🙂

Also, we used a vegan ‘veggie ground’ in this recipe, but it’s completely optional.  The flavours are amazing without it, as we’ve done it both ways and they are both equally good.  You can add an extra can of beans if you are not using the veggie ground.

Finally, this makes a HUGE amount of chili.  We always prepare it in our huge chili pot, and freeze, freeze, freeze! It makes amazing leftovers, and takes the stress out of figuring out what’s for dinner.  Simply reheat on the stove top whenever you’re in the mood for a big bowl of chili. Now, if you don’t want to make enough for an army, go ahead and scale down the recipe by half.  You will still end up with enough to serve about 6 people.

Ultimate Vegan Chili

Ultimate Vegan Chili
Serves 10
A delicious and warming vegan chili that is nutritious and packed with protein. A recipe large enough to freeze for those nights you just don't feel like cooking.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 tablespoons olive oil
  2. 5 medium onions, chopped
  3. 4 large carrots, chopped
  4. 6 celery stalks, chopped
  5. 4 cloves garlic, finely chopped
  6. 3 1/2 cups diced tomatoes (fresh or canned)
  7. 2 1/2 cups red kidney beans (canned/drained or dry/soaked/cooked)
  8. 2 1/2 cups black beans (canned/drained or dry/soaked/cooked)
  9. 1 1/2 cups organic corn niblets
  10. 2 packs (12oz each) meatless veggie ground (optional; can substitute with an extra can of beans of choice)
  11. 6 tablespoons chili powder
  12. 1 1/2 cups chopped fresh cilantro (plus torn leaves for topping)
  13. 2 teaspoons sea salt
Instructions
  1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the tomatoes, beans, corn, veggie ground, chili powder, cilantro and salt. Stir well and simmer over low heat, stirring occassionally.
  2. The chili will thicken and be ready in 40 minutes, but if you have time to allow it to cook longer, the flavours will be even better (approx. 1 hour, 30 minutes is great).
  3. Serve in bowls and garnish with torn cilantro leaves and a side of organic tortillas if you wish!
Notes
  1. This chili freezes very well and is excellent for leftovers (hence the huge yield!). Store in a freezer-safe glass container until ready to use. Simply reheat in a pot on the stove top over medium heat.
Love and Lentils http://loveandlentils.com/
Ultimate Vegan Chili

 Ultimate Vegan Chili

Vegan Cuts February 2015 Snack Box Review

Who doesn’t love receiving packages in the mail (when it’s not electricity bills)!?  Nowadays, there are several monthly subscription packages that you can sign up for, and it’s really something affordable and exciting to look forward to each month.  I was delighted when Vegan Cuts sent me their February Snack Box to review.  If you have never heard of them before, Vegan Cuts is a 100% vegan company that has a fantastic online marketplace and monthly snack box and beauty box subscriptions.  A snack box subscription costs $19.95 for 1 month (free shipping to USA, and $8 to Canada), and you receive 7-10 vegan goodies straight to your door.  Some are trial size, and some are full size.  All are unique, vegan, mostly gluten-free and from what I saw in my snack box, exceed the value of $19.95.  Also, there’s no pressure; you can cancel anytime (though I doubt you would want to).

The February Snack Box is curated by the super witty blogger and cookbook author The Sexy Vegan.  Here’s his quirky video giving you a sneak peek at the February Snack Box.  We even received a coupon code in this box, FEBSNACKS gives you $5 off Vegan Cuts purchases if you spend a minimum of $25.  The offer expires on March 31st, so get over there and check it out!

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Let’s have a closer look at what a typical snack box looks like, and the goodies I received this month.

[Read more…]

Asparagus & Mushroom Quiche with Herbed Almond Meal Crust (GF, Vegan)

Vegan Asparagus Mushroom Quiche Gluten Free

I seriously dance around in my kitchen when I come up with healthy, delicious alternatives to much-loved less healthy counterparts.  Take this quiche for example.  Usually, we see quiche filled with tons of eggs and cream, on a buttery crust.  The sound of that wreaks havoc in my belly, but I still want and must have quiche!  Are ya with me?

asparagus

 

asparagus

[Read more…]

Mango Lentil Salad With Cilantro-Lime Dressing

One of the best things about salad is you can really try combining ingredients that you wouldn’t normally pair up, and it usually works wonderfully.  There was a time when my husband did all the cooking in our home, having a restaurant background, he just kind of fit the role.  He always came up with the best combinations of food, and I always asked, how did you think of that?  His response is, he likes these two foods, so why not pair them up?  Well, yesterday I had a perfectly ripe, juicy mango begging to be eaten, and I was really in the mood for a lentil salad.  So I cooked up some french lentils and started thinking up some awesome flavour combinations for this salad.  French lentils, also known as du Puy lentils, are really the best type of lentil to use in salads.  Green, brown, and red lentils are perfect in soups because they are soft and tend to fall apart, while du Puy lentils work better in salads than in soups and stews because they hold their shape really well when cooked properly.

Mango Lentil Salad

I find this salad very unique, with Indian flavours from the cumin and coriander, to Mexican flavours with the mango and lime.  All in all, a refreshing salad, with a great sustenance from the lentils.

Have you ever combined lentils with fruit in your salad? What did you think?

I wanted to add something funny, this morning as I was getting dressed, I actually found a french lentil in my hair.  It was a hippy moment, to say the least. 🙂

Also, I am submitting this recipe to Canadian Lentils Recipe Revelations Challenge!  I would love if you would head over to their Pinterest page and either like/share/pin my post to help a fellow lentil-lovin’ girl out. 🙂  Thanks so much!

Mango Lentil Salad

Mango Lentil Salad With Cilantro-Lime Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

  • 1/2 cup dry du Puy lentils (about 2 cups cooked)
  • 1 mango, chopped
  • 1/2 red onion, chopped
  • 2 tablespoons cold pressed extra virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves + more for garnish

Instructions

  1. Put the lentils in a fine strainer and pick through them, discarding any bits of stone that may be present. Rinse under cold running water. Place in a pot and cover with 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils after 15-20 minutes, they should have slight tooth, you want them al dente. Remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly, combine the lentils with mango and onion in a large bowl.
  2. In a small jar or bowl, combine the olive oil, coriander, cumin, lime juice and cilantro leaves. Pour over the lentils, mango, and onion. Toss to combine. Garnish with some more cilantro leaves. Serve.
http://loveandlentils.com/2015/01/29/mango-lentil-salad-with-cilantro-lime-dressing/

Mango Lentil Salad IMG_5223-2

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Forelle Pear Green Smoothie

I could bet that today, four days after New Year’s, millions of people are starting their day off with a green smoothie of some sort.  Green smoothies are always associated with cleanses or detox or optimal health, but you know what, they can also be darn delicious.  Today I am sharing a very kid-friendly green smoothie that is sweet and fruity, and although green, no weird flavours here.

green smoothie with pear and apple

I used forelle pears for this smoothie, as they are cute and adorable and bite-size.  Okay fine, not only because of that, also they are quite sweet and have a bit of a cinammon spice flavour making them perfect for kid-friendly snacks or smoothies.  This variety is only available from about September until December.  I call this smoothie my winter blend; because of the pear variety and also because it’s not a freezing cold drink.  If you want to make it colder, go ahead and add a few ice cubes.

This smoothie is so easy to whip up and makes for a great addition to your healthy eating goals.  Let’s get blending.

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Forelle Pear Green Smoothie

Yield: 1 large smoothie

Ingredients

  • 1 cup plain almond milk
  • 1 cup baby spinach
  • 1 forelle pear (or any small pear will do)
  • 1 frozen banana
  • 1/2 a small apple (I used gala)
  • 1 medjool date, pitted

Instructions

  1. Add all of the ingredients into your blender and blend at high speed until smooth.
http://loveandlentils.com/2015/01/04/forelle-pear-green-smoothie/

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green smoothie with pear and apple

I hope you all have a relaxing Sunday and if you aren’t already obsessed with Instagram, come join the fun.  Follow me here! 🙂

sophia