Chili & Chill
by Linda Tyler
Is there room in this world for more vegan chili recipes? Chili offers many possibilities for variations and combinations, so I say, Vive la diffénce!
I offer fusion recipes that celebrate chili's bent toward adaptation. For example, chili's spices go well with the vegetables of ratatouille—eggplant, bell peppers, zucchini, tomatoes, onions, and garlic. Same for my chili crackers; take an age-old approach to crisp crackers and add cornmeal and chili spices. The result is a cracker with attitude that tastes great (below). Baking chili with spaghetti squash and cashew cream in a casserole is another hack to usher a new member into the comfort-food pantheon.
My recipes call for fewer tomatoes than most. I am not a fan of vegan chilis that are less like chili and more like a spiced tomato-vegetable soup. I want a thick, robust stew dominated by beans and lentils. Decreasing the tomatoes lets the flavor of the legumes blend better with the spices. Combining regular and smoked chili flavors—including smoked paprika and chipotle chiles—offers greater complexity than chili powder alone. By all means if you love very spicy food, add more cayenne pepper and spicier chiles.
There are almost as many chili recipes as there are cooks. Many of us take pride in a special ingredient or a unique combination of spices. I offer these recipes in that spirit and hope they will inspire your own chili adventures.
Chili Crackers
(Makes 30-35 crackers)
1 Tablespoon tomato paste
1/3 cup water
1 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons organic sugar
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt (optional, to taste)
1/2 teaspoon baking soda
3 Tablespoons vegan butter, chilled and cubed
Preheat oven to 375 degrees. Line two sheet pans with parchment paper or silicone mats. In a small bowl, mix together the tomato paste and water. Set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, spices, and baking soda. Cut the butter into the dry mixture with a pastry cutter or your fingers until the butter pieces are very small (about the size of lentils or smaller).
Add in the tomato-water mixture and stir it into the dough lightly with a fork. Knead the dough gently into a ball and get all the flour and cornmeal incorporated, then divide the dough into two pieces.
Working with one piece at a time, roll the dough very thin on a lightly floured surface or piece of wax paper. Use a pizza wheel to cut the dough into squares or rectangles, or use a cookie cutter to make crackers of different shapes. Place the crackers onto the sheet pans and bake them for 11 minutes. Turn the pans back-to-front and switch their positions in the oven. Bake for another 10-12 minutes until the crackers are light brown. Let them cool on the pan. The crackers are ready to enjoy. After they have cooled, you can store them at room temperature in an air-tight container or bag for up to a week.
| Total calories per 5 crackers: 163 | Fat: 4 grams |
| Carbohydrates: 25 grams | Protein: 3 grams |
| Sodium: 360 milligrams | Fiber: 1 gram |
Creamy Chili Dip
(Makes about 4-1/2 cups; serving is 1/4 cup)
3/8 cup raw cashews
2 cups water, to soak cashews
1 medium onion, diced (around 1-1/2 cups of dice)
2 Tablespoons plus 3/4 cup additional water
1/2 cup silken tofu (or vegan mayonnaise)
3 Tablespoons nutritional yeast
1-1/4 teaspoons chili powder
1-1/4 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt (optional, to taste)
1/2 teaspoon cumin
One 15.5-ounce can chili beans with liquid
One 4-ounce can chopped mild green chilies
1/2 cup your favorite salsa
Start by soaking the cashews to soften, fully covered by 1-2 inches of water (about 2 cups water), for 20 minutes in hot water or 2 hours in cold water. Drain.
In a large saucepan or small Dutch oven, add the onion and two Tablespoons water. Water-sauté the onion for 8-10 minutes, adding water if needed, until the onions are transparent and starting to brown.
While the onions cook, blend the soaked and drained cashews, 3/4 cup water, tofu, nutritional yeast, chili powder, paprika, garlic powder, salt, and cumin together in a blender until very smooth.
When the onions are tender, add the blended cashew mixture, beans, green chilies, and salsa to the saucepan and stir. Bring the mixture to a boil and then quickly reduce to a simmer. Simmer for about 5 minutes, stirring often to prevent burning on the bottom, until the mixture is thickened.
Blend briefly with an immersion blender or use a potato masher, but leave some of the beans and salsa intact for chunkiness. Taste and adjust for spices.
The dip is ready to serve or can be stored in the refrigerator for up to a week. You can warm it up in the microwave, in a saucepan, or in the oven.
| Total calories per serving: 55 | Fat: <1 gram |
| Carbohydrates: 7 grams | Protein: 2 grams |
| Sodium: 227 milligrams | Fiber: 2 grams |
Creamy Chili and Spaghetti Squash Casserole
(Serves 6)
One spaghetti squash (around 2 pounds), cut in half lengthwise and deseeded
2 Tablespoons water
1 cup raw cashews
2 cups water, to soak cashews
1 Tablespoon nutritional yeast
1 Tablespoon apple cider vinegar
1/2 teaspoon salt (optional, to taste)
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/3 cup water plus 2 Tablespoons water
1 medium onion, diced (around 1-1/2 cups of dice)
1 bell pepper (any color), deseeded and diced
2 cloves garlic, finely chopped
3 cups cooked beans (mix and match any kind: kidney, black, pinto, navy, etc.; use home-cooked or two 15.5-ounce cans, drained and rinsed)
One 14.5-ounce can no-salt or fire-roasted diced tomatoes
1 Tablespoon chili powder
1 teaspoon Mexican (or regular) oregano
1 teaspoon cumin
1 teaspoon smoked paprika
Optional garnishes: sliced or cubed avocado, chopped cilantro or parsley leaves, chopped red onions, sliced green onions
Preheat oven to 400 degrees. Place the two halves of the squash cut-side down in a microwave-safe dish. Add 2 Tablespoons water. Microwave them, uncovered, for 11-16 minutes, until tender, depending on your microwave's strength.
To make the cream, soak the cashews to soften, fully covered by 1-2 inches of water (about 2 cups), for 20 minutes in hot water or 2 hours in cold water.
Drain cashews and place them into a blender with 1/3 cup water, nutritional yeast, vinegar, salt, garlic powder, and onion powder, and process until smooth. Taste and adjust for flavor, and set aside.
To make the chili, put the onions, bell pepper, and garlic together in a Dutch oven or other large pot. Add two Tablespoons water and water-sauté for 8-10 minutes, adding more water if needed, until the onions are transparent and starting to brown.
Add the beans, tomatoes, and spices to the pot. Turn the heat up, and bring to a boil. Lower the heat and simmer for about 5 minutes, uncovered.
Use a fork or spoon to scrape the softened spaghetti squash from the shells. Put the spaghetti squash strands and the cashew cream into the chili and gently stir.
Spoon the mixture into a medium baking dish. Bake for 25-30 minutes, until the casserole is noticeably darker and drier on top. Serve with optional garnishes.
Cook's Note: You can cook the spaghetti squash in an Instant Pot or other pressure cooker, using "Manual" or "Pressure Cook" for 6 minutes, followed by an instant steam release.
| Total calories per serving: 335 | Fat: 11 grams |
| Carbohydrates: 41 grams | Protein: 13 grams |
| Sodium: 365 milligrams | Fiber: 9 grams |
Chili-Spiced Roasted Ratatouille
(Makes 6 1-cup servings)
5 cloves garlic, peeled and roughly chopped
2 bell peppers (any color), peeled as much as possible with a serrated vegetable peeler, cored, and cut into thin strips or diced
2 medium zucchini, trimmed and sliced (about 1/2-inch)
1 large onion, cut into thin rings or diced
1 large eggplant (about 1 pound), peeled if desired, sliced into ½-inch circles and cut into quarters or sixths
1/4 cup extra-virgin olive oil
1/2 teaspoon salt (optional, to taste)
2-4 ripe tomatoes (about 1½ pounds), peeled with a serrated vegetable peeler, cored, and cut into chunks (or use 3 cups of halved grape or cherry tomatoes, or one 28- or 30-ounce can of plum tomatoes, drained and cut into chunks)
2 teaspoons chili powder
1 teaspoon Mexican (or regular) oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1/4-1/2 teaspoon chipotle chili powder (or diced chipotle chile with a little canned adobo sauce, optional for spiciness)
1/3 cup chopped fresh cilantro or parsley
Preheat the oven to 425 degrees. Line two large rimmed sheet pans with parchment paper or silicone mats.
In a large bowl, toss together the garlic, bell peppers, zucchini, onion, eggplant, olive oil, and salt. Spread the mixture evenly over both sheet pans.
Roast the vegetables about 35-40 minutes, stirring and swapping the pan positions in the oven after 20 minutes. The vegetables should be slightly collapsed or shriveled, light brown, and very tender. Then pull out the pans and gently fold the tomatoes, chili powder, oregano, cumin, paprika, and chipotle chili powder into the vegetables (about half on each pan).
Continue to roast for another 30-40 minutes until the tomatoes soften and shrink and the other vegetables are well-browned.
Scrape the vegetables into a serving bowl and stir in the cilantro. Serve as an entréwith rice, polenta (shown below), millet, or other grain, or serve with flour tortillas, like fajitas. Also makes a great side dish.
| Total calories per serving: 148 | Fat: 10 grams |
| Carbohydrates: 14 grams | Protein: 3 grams |
| Sodium: 233 milligrams | Fiber: 5 grams |
Go-To Vegan Chili
(Serves 6)
1 large onion, diced (1-1/2 to 2 cups of dice)
1 bell pepper (any color), deseeded and diced
3-5 cloves garlic, finely chopped
4½ cups water, separated
3 cups cooked beans (mix and match any kind: kidney, black, pinto, navy, etc. and use home-cooked or two 15.5-ounce cans, drained and rinsed)
One 14.5-ounce can no-salt or fire-roasted diced tomatoes
1-1/4 cup dried red lentils
1-1/2 to 2 Tablespoons chili powder
2 teaspoons Mexican or regular oregano
2 teaspoons cumin
1 teaspoon smoked paprika
½ to 1 teaspoon chipotle chili powder (or diced chipotle chile with a little canned adobo sauce, optional for spiciness)
Cayenne pepper, optional
Freshly ground black pepper
Juice of one lime (1-1/2 to 2 Tablespoons)
1 Tablespoon maple syrup
1/4 teaspoon salt (optional, to taste)
Optional toppings: sliced or cubed avocado, chopped cilantro leaves, chopped red onions, sliced green onions, and vegan sour cream
Put the onions, bell peppers, and garlic together in a Dutch oven or other large soup pot. Add 2 Tablespoons water and water-sauté for 8-10 minutes, adding more water if needed, until the onions are transparent and starting to brown.
Add the remaining water, beans, tomatoes, lentils, chili powder, oregano, cumin, paprika, chipotle, cayenne, and black pepper to the pot, cover, and bring to a boil. Lower heat and simmer, with the pot partially covered, for about 30 minutes, stirring occasionally, until the lentils are soft. Add more water if needed.
After the 30 minutes, add the lime juice, maple syrup, and salt. Taste for spice adjustments according to your preference. The chili is ready to serve with optional toppings.
| Total calories per serving: 323 | Fat: 2 grams |
| Carbohydrates: 52 grams | Protein: 17 grams |
| Sodium: 261 milligrams | Fiber: 10 grams |
Chili Cornbread Pie
(Serves 6)
1 large onion, diced (1-1/2 to 2 cups of dice)
1 bell pepper (any color), deseeded, diced
3 cloves garlic, finely chopped
2 Tablespoons water plus 1/4 cup water
3 cups cooked beans (any kind; use home-cooked or two 15.5-ounce cans, drained and rinsed)
One 14.5-ounce can fire-roasted or no-salt diced tomatoes
1-1/2 Tablespoons chili powder
1-1/2 teaspoons Mexican (or regular) oregano
1-1/2 teaspoons cumin
1 teaspoon smoked paprika
1/4 teaspoon salt (optional, to taste)
Cayenne pepper for even more heat, optional
Freshly ground black pepper
1 cup fresh or frozen corn
1 Tablespoon tahini
1 teaspoon white or apple cider vinegar
Preheat the oven to 375 degrees. In a cast iron skillet (or other large pan), add the onions, bell peppers, garlic, and 2 Tablespoons water. Water-sauté the vegetables for 8-10 minutes, adding more water if needed, until the onions are transparent and starting to brown.
Add the beans, tomatoes, 1/4 cup water, chili powder, oregano, cumin, paprika, salt, cayenne, and black pepper to the skillet, and turn the heat up to bring to a boil. Lower the heat and simmer, uncovered, for 7-8 minutes, stirring every few minutes.
Stir the corn, tahini, and vinegar into the chili and remove it from the heat. If you are not using a cast iron skillet, scoop the mixture into a pie plate or casserole dish. Smooth the surface of the mixture with a spatula.
Cornbread Topping:
3/4 cup cornmeal
3/4 cup all-purpose flour
1-1/2 Tablespoons granulated organic sugar
1 Tablespoon baking powder
¼ teaspoon salt
One 4-ounce can diced mild green chiles, drained
3 Tablespoons vegan margarine, melted
3/4 cup unsweetened, unflavored vegan milk
1 Tablespoon white or apple cider vinegar
Meanwhile, make the cornbread topping. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center and add the chiles, margarine, milk, and vinegar. Stir gently until the liquids are incorporated and there are no large lumps.
Dollop the cornbread batter over the top of the chili and spread it out as evenly as possible with a spatula. Bake until the top is puffed and brown on the edges, 40-45 minutes. Serve warm.
| Total calories per serving: 404 | Fat: 7 grams |
| Carbohydrates: 62 grams | Protein: 12 grams |
| Sodium: 620 milligrams | Fiber: 8 grams |
Linda is a cooking instructor for Portland and Mt. Hood Community Colleges in Oregon as well as a volunteer writer/reviewer for Nutritionfacts.org. Through her website graciousvegan.com, she shares plant-based recipes and answers questions about plant-based cooking.
