Guest Post: Vegan Kitchen Magick Chili Recipe

Chili is the perfect meal to make when the weather starts getting cooler and you want something healthy! Check out this recipe below from Deborah, the fantastic creator of Vegan Kitchen Magick! You can also follow her on Instagram @vegankitchenmagick and Facebook to see all of her delicious recipes! Thank you, Deborah, for sharing this recipe… I know you all will enjoy it!

Guest Post:

I am really excited to be sharing my favorite chili recipe with Julie here at The Vegan Treasure Hunter! I love her product reviews so was thrilled when she asked me to write a guest post!

My grandpa loved chili, and we ate it a lot when I was a kid. He always kept cans of chili in the pantry to heat up for a quick snack or meal. Homemade chili is so much better than anything from a can, though, and it is really easy to make! This recipe makes a big batch of 14 bowls. You can cut it in half if you want to, but the chili freezes beautifully and it is so handy to have for quick meals when you don’t have time to cook. I divide the chili into portions and freeze them individually, and I always think of my grandpa when I heat up a bowl! Here are the ingredients you will need to make your own:

Vegan Kitchen Magick Chili Recipe

Ingredients 

  • 2 15.5 oz cans Pinto Beans
  • 2 15.5 oz cans Black Beans
  • 2 15.5 oz cans Kidney Beans 
  • 1 28 oz can Crushed Tomatoes
  • 1 28 oz can Diced Tomatoes
  • 480 g (2 c) Chunky Salsa
  • 65 g (3 TBS) Molasses
  • 42 g (3 TBS packed) Vegan Brown Sugar 
  • 8.4 g (1 1/2 TBS) Cocoa Powder
  • 360 g (1 1/2 c) Water 
  • 28 g (2 TBS) Oil
  • 360 g (3 c) Chopped Onion
  • 270 g (3 c) Grated Carrot 
  • 180 g (1 1/2 c) Chopped Celery 
  • 120 g (1 c) Chopped Green Bell Pepper
  • 24 g (2 TBS) Magickal Seasoning Blend
  • 35 g (2 TBS) Roasted Garlic 
  • 36 g (4 TBS) Taco Seasoning 
  • 1 13.7 oz bag Gardein Beefless Ground
  • 1 12 oz package Trader Joe’s Soy Chorizo

Directions 

1. Open all of the cans, but do not drain them. Add the tomatoes and beans (including the liquid) to a large soup pot. Add the salsa and stir to combine. Cover the pot, and start heating it over medium heat. Stir every five to ten minutes.

2. Whisk the molasses, vegan brown sugar, and cocoa together with the water. Set the mixture aside for now.

3. Cook your vegetables while the tomato and bean mixture is heating up. Heat the oil in a large pan, then add the onion, carrot, celery, and bell pepper. Toss to coat with the oil, then stir in the Magickal Seasoning Blend and cook for ten minutes.

4. Mash the roasted garlic, then stir it into the vegetables along with the taco seasoning. Cook for three more minutes.

5. Add the reserved liquid and loosen any bits that are stuck to the bottom of your pan. Mix together and cook for three more minutes.

6. Add the vegetable mixture to the pot with the tomatoes and beans. Stir well. Cover the pot again, and bring the chili to a boil, stirring every five to ten minutes. (It should boil pretty quickly so you may not need to worry about stirring during this step.) Once it is boiling, reduce the heat and put the lid back on a bit offset. Simmer for 45 minutes, stirring every 15.

7. While the chili is coming to a boil, prepare the Gardein beefless ground and Trader Joe’s Soy Chorizo. If you cannot find these brands, substitute another minced faux meat product. (You can also leave them out and add two cans of chili beans instead.) Add the beefless ground and the Soy Chorizo to the pan in which you cooked the vegetables. Cook together for several minutes, then set the mixture aside to cool. Do not add it to the chili yet, or it will get mushy.

8. After the chili has been simmering for 45 minutes, add the prepared “meat” mixture (or two cans of chili beans) and stir to combine. Cover the pot again with the lid offset. Simmer for an additional 15 minutes. Your chili is done and ready to serve!

Do not drain any of the cans. Add the tomatoes and beans (including the liquid) to a large soup pot. Add the salsa and stir to combine:

Cover the pot, and start heating it over medium heat. Stir every five to ten minutes:

Whisk the molasses, vegan brown sugar, and cocoa together with the water. Set the mixture aside for now:

Cook your vegetables while the tomato and bean mixture is heating up.

Heat the oil in a large pan, then add the onion, carrot, celery, and bell pepper. Toss to coat with the oil, then stir in the Magickal Seasoning Blend and cook for ten minutes.

Mash the roasted garlic, then stir it into the vegetables along with the taco seasoning:

Cook for three more minutes:

Add the reserved liquid and loosen any bits that are stuck to the bottom of your pan:

Mix together and cook for three more minutes:

Add the vegetable mixture to the pot with the tomatoes and beans:

Stir well. Cover the pot again, and bring the chili to a boil, stirring every five to ten minutes. (It should boil pretty quickly so you may not need to worry about stirring during this step.)

Once it is boiling, reduce the heat and put the lid back on a bit offset. Simmer for 45 minutes, stirring every 15:

While the chili is coming to a boil, prepare the Gardein beefless ground and Trader Joe’s Soy Chorizo. If you cannot find these brands, substitute another minced faux meat product. (You can also leave them out and add two cans of chili beans instead.)

Add the beefless ground and the Soy Chorizo to the pan in which you cooked the vegetables:

Cook together for several minutes, then set the mixture aside to cool. Do not add it to the chili yet, or it will get mushy.

After the chili has been simmering for 45 minutes, add the prepared “meat” mixture (or two cans of chili beans) and stir to combine:

Cover the pot again with the lid offset. Simmer for an additional 15 minutes:

Your chili is done and ready to serve!

Enjoy!

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6 comments

  1. Pingback: A Very Blessed (and Vegan) Samhain! – Vegan Kitchen Magick
  2. Karma · 16 Days Ago

    Hi! Those ingredients look intriguing and I can’t wait to try it. Chili is one of my 2 favorite (I could eat this every day of the year) foods, and it took me plenty of TLC to perfect my recipe. Yours looks like it’s really tasty, too! Thank you!!!

    Liked by 1 person

  3. Pingback: Vegan Chili – Vegan Kitchen Magick
  4. bethanyk · 18 Days Ago

    Ohhhh do not drain them. That would be my mistake then!!!!!
    I love chilli and I always ruin it. Thanks so much for the recipe!!!! I will try this!

    Liked by 1 person

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