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Chili Stew

March 2, 2012 by epicureanvegan

Chili Stew -- Epicurean VeganThe weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It’s also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!

INGREDIENTS:
1 large onion, diced
3 cloves, garlic
1 Tbs olive oi
2 medium potatoes, peeled and diced (1/2 C barley is a good sub)
1 can black beans, drained and rinsed
1 28-oz can diced tomatoes, drained
4 C vegetable broth
2 C water
1 6-oz can sliced black olives
1 small can tomato paste
3 jarred roasted red peppers, diced
1/8 C lime juice
2-3 Tbs Ancho chili powder
1-1/2 Tbs cumin
1 tsp oregano
Salt and pepper, to taste
4-5 green onion, sliced
Fresh cilantro, chopped
Optional: Vegan cheddar shreds, diced avocado, vegan sour cream

DIRECTIONS:
Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!

Chili Stew
 
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The weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It's also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!
Author: Epicurean Vegan
Ingredients
  • 1 large onion, diced
  • 3 cloves, garlic
  • 1 Tbs olive oi
  • 2 medium potatoes, peeled and diced (1/2 C barley is a good sub)
  • 1 can black beans, drained and rinsed
  • 1 28-oz can diced tomatoes, drained
  • 4 C vegetable broth
  • 2 C water
  • 1 6-oz can sliced black olives
  • 1 small can tomato paste
  • 3 jarred roasted red peppers, diced
  • ⅛ C lime juice
  • 2-3 Tbs Ancho chili powder
  • 1-1/2 Tbs cumin
  • 1 tsp oregano
  • Salt and pepper, to taste
  • 4-5 green onion, sliced
  • Fresh cilantro, chopped
  • Optional: Vegan cheddar shreds, diced avocado, vegan sour cream
Directions
  1. Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!
3.4.3177

 

Filed Under: Soups Tagged With: black beans, black olives, chili, cilantro, comfort food, easy, gluten-free, Hearty, Mexican, potatoes, roasted red pepper, soy-free, stew, tortilla chips, vegan chili, veggie chili

8-Layer Dip

October 3, 2010 by epicureanvegan

8-Layer Dip -- Epicurean VeganWho needs 7 layers when you can have 8? This is also much like my Soyrizo Layer Dip, but with minor changes. Always a crowd-pleaser, this dip is not difficult to throw together.

INGREDIENTS:
1 16-oz can vegetarian refried beans
1/2 C Tofutti sour cream
2 avocados, peeled and pitted
1/2 C salsa
1 large tomato, diced
3 green onion (white and green parts), sliced thin
1/2 to 1 C vegan cheddar, shredded
1 3.8-oz can sliced black olives
1 tsp garlic salt
1-1/2 tsp lime juice
1/3 C fresh cilantro, chopped
Tortilla chips

DIRECTIONS:
In a medium-sized bowl, smash up the avocado. Sprinkle with garlic salt, cilantro, and lime juice; thoroughly combine.  On a 8-9″ plate, layer on beans, sour cream, avocado mixture, and salsa. Next, layer on the cheese, tomato, green onions, and olives. This is would be a good time to admire the beauty of it, because it’s gonna be gone as soon as the guests get one taste! Serve with corn tortilla chips (pita crisps would be good, too) and enjoy!

Filed Under: Appetizers Tagged With: fast and easy, guacamole, Mexican, tofutti, tortilla chips

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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