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!

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!

 

 

 

Nine Mile West

Location:  

Nine Mile West

751 Haywood Road

Asheville, North Carolina 28806

Atmosphere: This vegetarian/vegan spot is right in the middle of trendy, casual West Asheville, and serves up “Caribbean inspired pasta dishes, rice dishes, a handful of traditional pasta dishes, daily specials, and an array of locally made desserts.” As with most Asheville restaurants, they offer locally made microbrews and seasonal wines as well.  This place is super laid back and casual, with Bob Marley providing the sound track for your meal.

Food: Check out their large menu of Caribbean meals here

I ordered the “Jamaican Me Crazy” meal with jerk tofu. The red curry/coconut sauce gave the dish a sweet and smoky flavor which was lightened up with veggies, including; red peppers, roasted tomatoes, red cabbage, broccoli, zucchini, and green onion. The jerk tofu added protein and heartiness, and the fluffy basmati rice soaked up all of the flavors perfectly. 2 big pieces of their wonderful, overly-garlicked (I may have made that word up, but it works) “Natty Bread” rounded out the healthy, filling, and flavorful lunch.


DIG it or DITCH it?

DIG IT! Check this place out if you like Carribean flavors, laid back vibes, and locally made spirits.  There are vegan, vegetarian, gluten free, and raw options… So there’s something for everyone. One Love! ❤️

The Noodle Shop

Location:

The Noodle Shop

3 S. Pack Square

Asheville, NC 28801

*No website, but there is info on Yelp 

Atmosphere:

The Noodle Shop is a cozy spot situated across from The Asheville Art Museum, in the oh-so-hip(ster) downtown area.  With plenty of outdoor seating, it’s the perfect place to people watch, if you’re into that sort of thing.  The servers are friendly and the place is as chill-y as the the temperature. (That was really lame. I apologize.)

Food:

The Noodle Shop features Asian fusion dishes with vegetarian, vegan, and gluten-free options on both the lunch and dinner menus. 

I ordered the Crispy Tofu ($6) for my appetizer.  The portion was a decent size, and was served quickly.  A light, flaky, and fried coating covered soft and juicy tofu.  The chili sauce was very sweet, and I did not detect any heat or spice what-so-ever. I also wish they had put more sauce on it, or served it in a ramekin for dipping.

  
 
For my entreé, I order the Stir-fried Noodles with rice noodles and added tofu.  The dish was $8.50, and they charged $5 for the tofu.  This dish was comprised of thin rice noodles, carrots, yellow onion, bean sprouts, green beans, and tofu.  The flavor was predominantly soy sauce.  Ok… The only thing you could taste was salty soy sauce and unmarinated tofu. The noodles were cooked nicely, as were the vegetables, but unfortunately their flavors were overpowered. (Photo was edited for brightness. I sat outside and it wasn’t very sunny.)

  

Dig it or Ditch it?

I wanted to dig this place because of its awesome location, but unfortunately this is a “Ditch It” for me.  The Stir-fried Noodles seriously lacked in the flavor department and seemed to be what I imagine drinking a soy sauce packet would taste like.   Since a pack of tofu costs around $3, I thought charging $5 for the tofu was a little steep, especially since there wasn’t that much of it in the dish.  I sound extremely cheap, but hey, it’s the truth. There were other vegan options on the menu, and this place has good reviews on Yelp, so perhaps I just didn’t order the right thing.  With so many other great restaurants around, I don’t think I’ll be visiting The Noodle Shop anytime soon, but I will return in the future and try something else. As always, props go out to any and all places that offer plant-based and cruelty-free options.  Let me know if you’ve been here and how you liked it!

October’s Treasure Hunt

It’s the end of October, and here are some vegan treasures that I’ve found!

First up, is Amy’s Pad Thai! For about $3, this is way cheaper than going out for Thai food, and it’s really not too far off when it comes to flavor.  Tender noodles, carrots, broccoli, peanuts, and tiny cubes of tofu, in a tangy and sweet sauce.  Loved it!

Amy’s Pad Thai
Next, is Nature’s Path Dark Chocolate Chip waffles.  These babies are gluten-free and organic, and have the richest dark chocolate chips in them!  I baked mine up in a convention oven until they were super crispy, then added some coconut oil and pumpkin pie spice… So so good! They were equally delicious with peanut butter.  I’ll definitely be getting these again.


(Picture from website linked below)

Nature’s Path Dark Chocolate Chip Waffles

Next, is Kiss My Face Flouride Free Triple Action Gel.  I’ve been looking for a Flouride free toothpaste for awhile (read up on the effects of Flouride), and was really hoping this one would get the job done.  Well, it did!  I’ve been using it for a month, and my teeth feel clean and my gums feel healthy.  This gel formula contains Xylitol, tea tree oil, silica, peppermint, and Zinc Citrate, to do what traditional toothpastes do, but without the side effects.  I really like nice mild mint flavor and will continue to use this for a long time!


(Picture taken from link below)

Kiss My Face Toothpaste

And last on my list has been a long time favorite turned unfavorite … As you might have heard, Ellen DeGeneres, animal rights advocate and vegan, shockingly started a shoe line that included leather.  For the life of me, I do not understand this, and sincerely hope that she changes this very, very soon. To make matters worse, it appears that she is pairing up with the worst people in Hollywood, that happen to be a couple (I will not put their names in my blog), and selling more items made of animal materials.  What. The. Actual. Hell.?  I will not be watching her show again, that’s for sure. Read more below.

Article 
Sign the petition:

Petition Ellen’s use of Leather

Well, that does it for me.  I’ve been really busy this month since I’m moving to Asheville! There are plenty of Veg restaurants there, so you’ll be hearing from me soon!

What have you been loving this month?