Monday, November 1, 2010

My favorite Vegan Chili Recipe

This Vegan chili recipe came from Chef Roberto Martin and was featured on the Ellen Show. Ellen and her wife Portia decided to go Vegan a little over a year ago and were looking for Vegan recipes for a Superbowl Party.  This was intended for Nachos with a vegan cheese recipe as well. I eat it as a chili. It is super easy to make once you have all the ingredients on hand.


  • 1 Large Onion chopped (white or red onion)
  • 1 Tablespoon Ground Cumin
  • 1/2 Teaspoon Coriander
  • 1 Teaspoon Dry Oregano
  • 1 Teaspoon Chili Powder
  • 3 Minced Garlic Cloves
  • 2 Large Diced Tomatoes
  • 8 oz Sliced Mushrooms
  • 2 (4oz) canned green chilies
  • 1 bag smart ground (Mexican seasoned)
  • 1/2 cup vegetable stock
  • 1 can black or pinto beans (rinsed)
  • Salt as needed
*I omit green chilies and add corn kernels for a more southwest style chili.
  • Chopped Green Onion (on side)
  • Tofutti sour cream to top 
  • Daiya or Follow Your Heart Vegan Cheese.

Mushrooms should be rough chopped. Sauté onions until light brown. Add mushrooms and cook 3-4 minutes. Add garlic and all seasonings and sauté 4 minutes more. Add remaining ingredients and stir until hot and the right consistency. Season with s and p as needed. Top with a dollop of Tofutti, chopped green onions, and a sprinkle of Daiya Cheddar cheese.

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