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Hearty Tuscan Chili

September 23, 2014 by Epicurean Vegan

Hearty Tuscan Chili -- Epicurean VeganI like to imagine the posh Italian ski resorts would serve something like this, or at a cafe where snow is lightly falling in Milan. With a nice glass of red wine, this flavorful stew is perfect for a fall or winter evening with friends. This would also be great for tossing in the crockpot and letting it simmer on low all day (just do the sauteeing ahead of time). Served with some crusty bread or croutons, you’ll feel like the Italian Alps are right outside your window.

INGREDIENTS:
2 cloves garlic, minced
1 Tbs olive oil
1 red onion, chopped
1 red bell pepper, chopped
2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
1 medium zucchini, cut into small cubes
15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
14-oz can diced tomatoes, undrained
2-1/2 C vegetable broth
1/4 C red wine
1/2 tsp oregano
1/2 tsp basil
1/2 tsp parsley
1/2 tsp crushed rosemary
1/4 tsp thyme
3/4 tsp salt
1/2 tsp black pepper
Crusty bread or croutons
Hearty Tuscan Chili2-- Epicurean VeganDIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
Hearty Tuscan Chili -- Epicurean VeganAdd the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
Hearty Tuscan Chili -- Epicurean VeganTop with croutons or serve with some crusty Italian bread. Enjoy!
Hearty Tuscan Chili -- Epicurean Vegan

Hearty Tuscan Chili
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
I like to imagine the posh Italian ski resorts would serve something like this, or at a cafe where snow is lightly falling in Milan. With a nice glass of red wine, this flavorful stew is perfect for a fall or winter evening with friends. This would also be great for tossing in the crockpot and letting it simmer on low all day (just do the sauteeing ahead of time). Served with some crusty bread or croutons, you'll feel like the Italian Alps are right outside your window.
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • 2 cloves garlic, minced
  • 1 Tbs olive oil
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
  • 1 medium zucchini, cut into small cubes
  • 15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
  • 14-oz can diced tomatoes, undrained
  • 2-1/2 C vegetable broth
  • ¼ C red wine
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp parsley
  • ½ tsp crushed rosemary
  • ¼ tsp thyme
  • ¾ tsp salt
  • ½ tsp black pepper
  • Crusty bread or croutons
Directions
  1. In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
  2. Add the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
  3. Top with croutons or serve with some crusty Italian bread. Enjoy!
3.4.3177

 

 

Filed Under: Soups Tagged With: bell pepper, comfort food, fast and easy, Hearty, Italian, red onion, Tofurky, vegan chili, vegan Tuscan chili, veggie chili, zucchini

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
 
Print
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

Halloween Shenanigans

November 3, 2011 by epicureanvegan

I’m a little slow in getting this post up—I’ve been swamped, but here it is. I LOVE Halloween—behind Christmas, it’s my favorite holiday. It’s The Husband’s least favorite holiday, but he puts up with it for me. (Thanks, hon). He’ll even don a costume . . .

The Husband, on the left, after getting fed up with the (cheaply made) Headless Man costume and our good friend, and neighbor, Chris.

I decided to go as a witch . . .

(No, I’m not drunk, just hamming it up for the camera)

I’ll make this quick . . . I threw together some appetizer favorites along with a pot of Vegetable-Barley Chili. On the menu were Stuff Phyllo Cups, Mushroom/Spinach Truffle Oil Tart, Hummus, and my mom’s famous Party Cheese Ball.

For dips, I used Tofutti sour cream with vegan veggie mixes, had some olive out, as well as cider and punch. For something sweet, I decided to make Cinnamon-Sugar Pita Chips:

So easy! Preheat oven to 425. Cut each pita in half, then each half into 3 pieces, then pull each piece apart; place on a baking sheet.  Heat about 4 Tbs of Earth Balance in a saucepan and combine 2 Tbs sugar and 1 tsp of cinnamon in a bowl. Brush each pita triangle with Earth Balance, then sprinkle with the cinnamon/sugar mixture. Bake for about 4-5 minutes. Once they cool completely, whip up some icing by combining about 2 cups of powdered sugar with 2-3 Tbs of almond milk; drizzle on the chip. Enjoy!

Can you guess what my friend, Jessie is?

 

Filed Under: Appetizers, Dinners, My Vegan Life Tagged With: chili, Field Roast, Halloween, Party Cheese Ball, tofutti, Vegan, veggie chili

Vegetable-Barley Chili

April 14, 2011 by epicureanvegan

Vegetable-Barley Chili -- Epicurean Vegan

This morning, I awoke to this:

And this is how it is now . . . (same day, folks):

Living in Colorado my whole life, I should be used to this kind of schizophrenic weather, but it still amazes me when it happens. The good thing about this morning’s freak snow storm is that it kept me sequestered inside and busy writing. I planned on making just spaghetti for dinner, but like the weather, I switched it up and made this chili. I didn’t have all the ingredients I normally use, but I remember a friend telling me recently, that she uses barley in chili. I decided to give it a whirl. The family actually liked it better than my original chili recipe. If you’re not used to that much fiber (between the beans and the barley) I suggest easing up on the beans, perhaps.

INGREDIENTS:
2 14-oz cans kidney beans, drained and rinsed
28-oz can diced tomatoes
1 small can tomato paste
1 large onion, chopped
1 green bell pepper, diced
3/4 C pearled barley
1 Tbs olive oil
5-6 C water and/or vegetable broth
1 pkg chili seasoning or . . .
Homemade chili seasoning:
1 Tbs Ancho chili powder
2 tsp cumin
1 tsp oregano
1 Tbs dried minced onion
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1 Tbs ground dried chilies

DIRECTIONS:
Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

Vegetable-Barley Chili
 
Print
Author: Epicurean Vegan
Ingredients
  • 2 14-oz cans kidney beans, drained and rinsed
  • 28-oz can diced tomatoes
  • 1 small can tomato paste
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • ¾ C pearled barley
  • 1 Tbs olive oil
  • 5-6 C water and/or vegetable broth
  • 1 pkg chili seasoning or . . .
  • Homemade chili seasoning:
  • 1 Tbs Ancho chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 Tbs dried minced onion
  • 1 tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbs ground dried chilies
Directions
  1. Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!
3.5.3208

 

Filed Under: Dinners, Soups Tagged With: barley, bell pepper, chili, fast and easy, onion, stew, vegetable chili, veggie chili

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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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