• Jengo

Easy Vegan Fall Chilli



How about a delicious, warming, filling bowl of chilli? Ready in 20-25 minutes . Oh and did I say easy?


This chilli has all the fall flavors and it's packed with veggies for extra boost of nutrition. This is sure to warm you up and leave you wanting more. It is spicy, salty, savory, thick, yummy.


You won't be able to finish a medium sized bowl as pictured here, especially if you're eating it with chips or crackers. What I'm saying is a little goes a long a way because it is ultra filling. Yum, yum, yum. Now let's get to it. Scroll down for the recipe.




Tomato, white onion, sour cream, vegan cheddar, and seasonings not pictured

Cook to soften before adding beans and chipotle peppers

Total time: 20-25 minutes

Yields: 4 medium servings approx

*You will need a large pot for this

**All proportions are approximated. Apply to your preference and taste


INGREDIENTS:

  • 2 cans of beans undrained (any kind. I used kidney and pinto but sometimes I use just kidney)

  • 4 oz of tempeh - chopped or crumbled

  • 1 4 oz vegan turkey patty -- chopped or crumbled (I get the kind from Trader Joe's. Very comparable to a real turkey patty)

  • 1 1/2 - 2 cups chopped tomato (can add a bit of tomato paste too if you're short)

  • 1 cup chopped butternut squash

  • 1 cup cauliflower - roughly chopped

  • 1/2 a chopped onion (plus extra for topping)

  • 8 cloves of minced garlic (more or less to taste)

  • Canned chipotle peppers in adobo sauce (these are super spicy so 1-2 chopped peppers will do. Omit if you don't like spicy)

  • Chilli powder to taste. (I didn't have any so I used taco seasoning from Trader Joe's which has very similar seasonings. Avoid if you don't like spice b/c it is spicy. I used about 1/3 or 1/2 of the packet)

  • 1/4 - 1/2 tsp cumin

  • Dried oregano to taste

  • Salt to taste

  • Pepper to taste at serving time

  • Chopped green onion for topping

  • Optional toppings: vegan sour cream (I use Kitehill brand) and vegan cheddar

  • Optional pairing: tortilla or corn chips or crackers

INSTRUCTIONS:

  1. In a large pot drizzle some oil to coat the bottom of the pot. On medium to medium high heat, add in the butter nut squash and let cook for a few minutes to soften. Then add onions and cauliflower. Add tomatoes last. Cook all for about 5-7 total minutes to soften a bit.

  2. In the mean time open up the cans of beans and dump them all in (undrained). Add in the chilli seasoning, garlic, cumin, and salt to taste. Then add the chipotle peppers to taste. Cook until hot and tender over medium heat. Sprinkle in oregano to taste.

  3. Before serving top with cheese, sour cream, and chopped white and green onions. Sprinkle some pepper. Keep salt at the table for sprinkling as needed.

Voila! Enjoy easy, delicious, and filling chilli and feel the warmth of fall in your tummy! :) Serve with your favorite tortilla or corn chips or crackers, a baked potato, a hot dog or even a burger! Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thank you for visiting and see you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/


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