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!

Crossroads Los Angeles

 Crossroads

8284 Melrose Ave.

Los Angeles, CA 90046

(323) 782 – 9245

Atmosphere:  As you walk into Crossroads, the motif is what first grabs your attention! Chandeliers, dark wood accents, cathedral ceilings, and crisp white linens create a sophisticated and upscale environment with a just a touch of mystery. The hostess quickly asks “Do you have a reservation?”, which of course, I did not. Nonetheless, my boyfriend and I were seated quickly at a small table with a chair on one side and a long, wooden booth that ran the length of the entire dining area.

It seemed clear that there were many visitors like myself… those interested in vegan food  in general, and those wanting to try out the Impossible Burger, like the couple sitting next to us. When I looked up, I couldnt help but notice that Kat Von D was there. Quietly dining and keeping to herself. I liked her even before my vegan days (way before hers), but I couldnt bring myself to even wave. She was just there to eat some great food, afterall.

Food: The Weekday Lunch Menu includes Sandwiches and Hotplates, Cold Plates, Soups and Sides, as well as a selection of milkshakes, alcoholic drinks, coffees, teas, and others like kombucha and lemonade. I knew that I had to order the Chicken & Waffles ($14.00 USD) which consisted of “fried chicken, waffles, and warm maple hot sauce.”

The Chicken & Waffles arrived to the table quickly. I didn’t know it at the time, but my life was going to change after I took my first bite! The fried chicken was… CHICKEN?! The taste, texture, and smell were the absolute closest plant-based meat product that I have EVER had! The breading was light and fried to perfection with hints of black pepper and herbs. The maple hot sauce BLEW MY MIND! I’m not the biggest hot sauce fan, but somehow the warm maple syrup blended in perfect ratio with the hot sauce amped up the chicken even higher! The waffles were tender and chewy with just the right amount of crispiness. I honestly have no idea how they did this, I just know that I want more!!!

Midway through the meal, I decided to order the Mac and Cheese ($6.00 USD) I mean, I was at Crossroads, can you blame me? Let me tell you, it was absolutely outstanding. The pasta was cooked to pefection (slightly al dente) and the cheese sauce was thin and mild. It tasted to me like a blend of American Cheese with a hint of Cheddar. Salty parm was sprinkled on top, which only brought out the delcious cheese flavors. UGH. I give this Mac and Cheese a million stars!

Dig it OR Ditch it?

If you’ve made it to this point, you can guess that Crossroads is an absolute DIG IT! The ambience, service, and mind-blowingly delicious food truly created a unique and fantastic experience! If I lived in LA, I would be there as much as possible. Who am I kidding, I would probably be there every damn day and camp out in front so I could be served first. Crossroads has truly opened my eyes as to how fabulous vegan food can be. That is saying a lot since I’ve had more than my fair share! My boyfriend is not vegan, and raved about this place as much as I did. This would be the perfect place to take skeptics and those that are considering veganism, to show them that they can have food even BETTER than they are used to.   If you have the opportunity, PLEASE go here. You will regret it if you don’t!

 

 

Oganikk Superfood Spinach Chips Review

Company: Oganikk Superfoods

Products:

Beet Lime Spinach Chips

Cheezy Paprika Spinach Chips

“An ethically-sourced snack handmade in the heart of Brooklyn.”

These chips contain “15 activated almonds per serving that help sweep away plaque from clogged arteries, farm fresh spinach abundant in antioxidants, and hemp seeds that are rich in omega-3, omega-6, and protein.”  These healthy snacks are Organic, Non-GMO, Vegan, and Gluten Free.

Review:

Beet Lime Spinach Chips


So, what happens when Baby spinach is baked with a coating of hemp seeds, almonds, beetroot, lemon, and Himalayan and pink sea salt? Well, you get a pretty tasty snack! The baby spinach is crispy and light, with a fresh and bright lemon flavor. The salt brings out the subtle nutty taste of the almonds, and the beetroot adds a slight sweetness. This is truly a unique snack, and I’d be lying if I said I didn’t eat the entire container! There are 2 servings per package, and each serving is 120 calories. The only con (not even, just more of an observation) was that the chips had broken apart. This may have been due to the recipe or maybe during shipping. Nonetheless, these are a tasty, healthy, and low-calorie snack! Sign me up!

Cheezy Paprika Spinach Chips



I was really excited to try this flavor out because it contains nutritional yeast (life would be a sad place without Nooch)! The coating on these chips was heavier than the Beet Lime flavor, and the chips were not as broken apart. The flavor itself was outstanding! Cheesy nooch, nutty almonds, and smokey paprika make this a savory and truly satisfying spinach chip. I would gladly devour an entire package of these instead of potato chips or tortilla chips. These are the perfect pick-me-up due to the B-12 and B-6 vitamins and 5 grams of protein per serving. I REALLY love these chips!

The Bottom Line

If you’re looking for a healthy snack that is actually flavorful and satisfying, give these Spinach Chips a try! You really can’t go wrong with a tasty chip that is vegan, gluten-free, non-GMO, organic, and has enough protein to power you through your afternoon! Give them a try!

Thank you, Oganikk Superfoods, for sending me these products to review!