chili Archives - Forks Over Knives

30 Nourishing Vegan Fall Soup Recipes

Lisa Esile, MS — Fri, 28 Oct 2022 16:45:04 +0000

There’s nothing as comforting or nourishing on a crisp fall day as homemade soup or stew. Whether you’re a newbie cook or a longtime soup-maker, this collection of our favorite vegan soup and stew recipes for fall has something for everyone, from creamy chowders to chunky stews, noodle soups, and lots more. Oil-free and loaded with fresh fall produce, they’re wickedly healthy, too. Be sure to make plenty: These one-pot wonders taste even better the next day, and leftovers are the perfect ready meal for a busy night.

For more comforting meal ideas check out our cozy curries or these hearty chilis. In the mood for pasta? You’ll love browsing our vegan mac and cheese recipes.

This post was originally published on Nov. 16, 2021, and has been updated.

The post 30 Nourishing Vegan Fall Soup Recipes appeared first on Forks Over Knives.

Kidney Bean Chili with Blueberries

Darshana Thacker Wendel — Tue, 29 Mar 2022 17:18:27 +0000

Fruit isn’t just for sweet treats! In this vegan chili, blueberries—which are both blended into the stew and used as a garnish—deliver hits of juicy sweetness to complement the earthy, savory notes of the kidney beans. The result is a fragrant, deliciously complex stew that’s ready in under an hour. Chili freezes well; make extra and you’ll always have a healthy homemade meal ready to go.

Yield: 8 cups

2 cups finely chopped red onions
1 cup finely chopped celery
1 cup finely chopped green bell pepper
1 cup chopped red bell pepper
12 small cloves garlic, minced
2 tablespoons mild chili powder, or to taste
1 tablespoon sweet paprika
2 teaspoons ground cumin
2 15-oz. cans diced tomatoes, undrained, or 3 cups chopped fresh tomatoes
2 cups fresh or frozen blueberries
2 15-oz. cans kidney beans, rinsed and drained (3 cups)
¼ cup finely chopped fresh cilantro
2 tablespoons lemon juice
½ teaspoon sea salt

Instructions

In a large pot combine the first eight ingredients (through cumin) and ½ cup water. Cook over medium 15 minutes or until onions are tender, stirring occasionally. Add tomatoes and 1½ cups of the blueberries. Cook 15 minutes more.
Transfer 2 cups of the chili to a blender; let cool. Cover and blend until smooth. Return mixture to the pot. Stir in beans, half of the cilantro, the lemon juice, and salt. Bring to boiling; reduce heat. Simmer 5 minutes. Top servings with the remaining blueberries and cilantro.

The post Kidney Bean Chili with Blueberries appeared first on Forks Over Knives.

Butternut-Bulgur Chili

Nancy Macklin, RDN — Thu, 17 Mar 2022 17:13:22 +0000

This butternut squash and bulgur vegan chili is rich, complex, and oh-so-satisfying. A combination of poblano chiles, jalapeños, cocoa powder, and warming spices give this hearty stew a mole-inspired flavor profile that warms you up from the inside out. Grains of bulgur wheat soak up all the delectable seasonings to create a meaty texture that’s made even more substantial with the addition of nutrient-dense pinto beans. Top each bowl with a crunchy garnish of roasted pepitas, cilantro, and scallions for the ultimate bowl of comfort food.

Yield: Makes 16 cups

4 lb. roma tomatoes, quartered
2 cups coarsely chopped onions
4 fresh poblano peppers, halved, stemmed, and seeded
1 fresh jalapeño chile, halved, stemmed, and seeded
6 cloves garlic, peeled
2 tablespoons apple cider vinegar
4 cups low-sodium vegetable broth
4 cups cubed butternut squash (½-inch cubes)
2 15-oz. cans no-salt-added pinto beans, rinsed and drained (3 cups)
¾ cup uncooked whole grain bulgur
2 teaspoons unsweetened cocoa powder
2 teaspoons chili powder
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
Sea salt, to taste
Freshly ground black pepper, to taste
¼ cup roasted pepitas
Sliced scallions
Chopped fresh cilantro

Instructions

Preheat oven to 450°F. Line two large shallow baking pans with parchment paper or foil. Spread tomatoes, onions, poblano halves, jalapeño halves, and garlic on prepared pans. Sprinkle with vinegar. Roast, uncovered, 30 minutes or until poblanos and onions are slightly charred. Cool slightly.
Meanwhile, in a 6-quart pot combine the next eight ingredients (through cumin). Bring to boiling; reduce heat. Cover and simmer 25 minutes or until squash is tender, stirring occasionally.
Transfer roasted vegetables, in batches, to a blender. Cover and blend until smooth. Transfer to pot. Bring to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
Season with salt and black pepper. Serve chili topped with pepitas, scallions, and cilantro.

The post Butternut-Bulgur Chili appeared first on Forks Over Knives.

Hearty Vegan Red Bean Chili

Darshana Thacker Wendel — Thu, 13 Jan 2022 18:20:51 +0000

This vegan red bean chili is bursting with fresh produce, hearty kidney beans, and delicious smoky spices that will amp up your dinnertime. Millet is the surprising ingredient that adds extra heft to each spoonful and offers a subtle chewy texture. If you can’t find poblano peppers, substitute green or yellow bell peppers and kick up the heat with a little extra jalapeño. Soak up the savory stew with a side of brown rice or whole wheat tortillas!

Yield: Makes 10 cups

2 cups finely chopped yellow onions
2 cups finely chopped red bell peppers
1 cup coarsely chopped fresh poblano chile peppers
½ cup millet
2 tablespoons finely chopped and seeded fresh jalapeño
3 cloves garlic, minced
4 cups low-sodium vegetable broth or water
3 15-oz. cans diced fire-roasted tomatoes, undrained
2 15-oz. cans red kidney beans, rinsed and drained
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
½ teaspoon chipotle chile powder or finely chopped chipotle chile pepper in adobo sauce
2 tablespoons paprika
2 tablespoons lemon juice
Sea salt, to taste
Corn tortillas or steamed rice, for serving

Instructions

In a Dutch oven cook the first six ingredients (through garlic) over medium-low 15 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add the next eight ingredients (through paprika). Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until millet is tender.
Stir in lemon juice and season with salt. Serve hot with tortillas or rice.

The post Hearty Vegan Red Bean Chili appeared first on Forks Over Knives.

Tempeh Chili

Darshana Thacker Wendel — Wed, 27 Jan 2021 02:25:00 +0000

Crumbled tempeh makes a hearty, almost meatlike addition to this zesty chili. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

If gluten is a concern, be sure to look for tempeh that is labeled as gluten-free, as cross-contamination can be an issue.

Yield: Makes 6 cups

1 onion, finely chopped (1 cup)
1 red bell pepper, finely chopped (1 cup)
1 green bell pepper, finely chopped (1 cup)
1 tablespoon finely chopped fresh jalapeño chile (see tip in recipe intro)
6 cloves garlic, minced
1 15-ounce can diced fire-roasted tomatoes, undrained
1 8-ounce package tempeh, crumbled (1½ cups)
1 15-ounce can kidney beans, rinsed and drained (1½ cups)
½ cup fresh or frozen corn kernels
1 tablespoon chili powder
1 tablespoon paprika
1½ teaspoons onion powder
½ teaspoon ground cumin
½ teaspoon ground oregano
1 tablespoon lemon juice
Sea salt, to taste

Instructions

In a large saucepan cook onion, bell peppers, jalapeño, and garlic over medium 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
Stir in the next nine ingredients (through oregano) and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 20 minutes more or until vegetables are tender and chili thickens. Stir in lemon juice and season with salt.

The post Tempeh Chili appeared first on Forks Over Knives.

30-Minute Chili

Del Sroufe — Thu, 18 Apr 2019 17:30:26 +0000

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair—cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This easy vegan chili recipe is for those occasions, when delicious and fast are both the order of the day. Serve this 30-minute wonder with rice or pasta for an extra-hearty dinner.

Yield: Makes 7 cups

2 yellow onions, chopped (1½ cups)
1 large green bell pepper, chopped (1½ cups)
3 tablespoons mild chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
4 cloves garlic, minced
2 15-oz. cans pinto beans, rinsed and drained
1 28-oz. can diced tomatoes, undrained
2 cups low-sodium vegetable broth
Sea salt, to taste
Freshly ground black pepper, to taste
Cooked brown rice or whole grain noodles (optional)

Instructions

In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
Season with salt and black pepper. If desired, serve chili over rice.

https://www.youtube.com/watch?v=F1XuhkqUyIo

The post 30-Minute Chili appeared first on Forks Over Knives.

Hearty Vegetarian Chili

Sharon Palmer, MSFS, RDN — Tue, 18 Dec 2018 18:38:39 +0000

Don’t let this recipe’s long ingredient list intimidate you: You probably have most of it in your fridge and pantry already, and the rest is easy to find. Steel-cut oats thicken the stew and add a meaty texture, but what really sets it apart is the addition of fresh vegetables—lots of them—which blend right in with the beans and sauce. This vegetarian chili is delicious all on its own, but you can also top it with sliced avocado, chopped scallions, chopped tomatoes, and fresh cilantro.

Recipe from sharonpalmer.com

Yield: Makes about 12 cups

1 pound dried kidney, cranberry, or red beans, soaked overnight and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1½ cups chopped carrots
1½ cups chopped celery
1½ cups sliced zucchini
1 cup chopped onion
1 cup chopped green bell pepper
1 cup frozen or canned no-salt-added whole-kernel corn
¾ cup dry steel-cut oats
½ cup tomato paste
2 tablespoons low-sodium tamari or soy sauce
3 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon chili powder
2 teaspoons dried oregano, crushed
2 teaspoons dried cilantro, crushed
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon fresh lemon juice
Sea salt
Bottled hot pepper sauce
Toppings such as sliced avocado, chopped scallions, and snipped fresh cilantro (optional)

Instructions

Place the soaked beans in a 4- to 5-quart Dutch oven. Add 6 cups of water. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 45 minutes, stirring occasionally.
Stir in the diced tomatoes and their juice, carrots, celery, zucchini, onion, bell pepper, corn, oats, tomato paste, tamari, garlic, brown sugar, chili powder, oregano, cilantro, cumin, and paprika. Return to a boil over high heat; reduce heat to medium-low.
Cover and simmer for 45 minutes more or until the vegetables are tender, stirring occasionally. Stir in additional water as needed if the chili becomes too thick.
Stir in the lemon juice and season with salt and hot pepper sauce. Serve with toppings (if using).

The post Hearty Vegetarian Chili appeared first on Forks Over Knives.

Black Bean and Corn Chili

Darshana Thacker Wendel — Mon, 02 Apr 2018 13:01:11 +0000

The ingredient list here might look a little long, but please don’t let that stop you from trying this delectable vegan chili. There are only a few steps, and it is so chock full of vegetables, beans, and greens that all you need is some simple steamed grains or warm tortillas on the side to make this a very satisfying and filling meal.

From Forks Over Knives Family

Yield: Makes about 12 cups

5 medium tomatoes, diced, or 3 (15-ounce) cans diced tomatoes, with their juice (5 cups)
2 red bell peppers, cored, seeded, and cut into ½-inch dice (2 cups)
½ medium red onion, finely chopped (1 cup)
4 small garlic cloves, roughly chopped (2 teaspoons)
4 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained (3 cups)
3 large celery stalks, cut into ¼-inch dice (1½ cups)
1 green bell pepper, cored, seeded, and finely chopped (1 cup)
1 cup fresh or frozen corn kernels
½ bunch kale, stemmed and roughly chopped (2 cups)
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons smoked paprika
¼ teaspoon chili powder, or to taste
Sea salt

Instructions

In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).
Remove from the heat and let cool for 10 to 15 minutes. In a blender in batches or using a hand blender, blend the sauce until smooth. Return to the pot.
Add the black beans, celery, green bell pepper, corn, kale, cilantro, lemon juice, paprika, chili powder, salt to taste, and 2 cups water to the pot. Bring to a boil over high heat. Reduce the heat to low and simmer until the greens are tender and the chili thickens, 10 to 15 minutes.
Serve hot over steamed grains or with warm tortillas.
Chef’s note: For storing, cool the soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=sQerdR7F5EQ

The post Black Bean and Corn Chili appeared first on Forks Over Knives.

Vegan Chickpea Chili on Baked Potatoes

Darshana Thacker Wendel — Thu, 06 Oct 2016 18:26:24 +0000

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked like they belonged together, so I poured the soup right over the potato. The result? A tasty new meal and the spark that led to all sorts of new dishes that turn baked potatoes into the base for soups, stews, and chilies. This is one of my favorites.

Yield: Serves 4

1 cup dried chickpeas, soaked and drained
4 large russet potatoes (about 2 pounds), scrubbed
4 cups diced tomatoes
2 cups diced red bell pepper
8 ounces button mushrooms, trimmed and diced (about 2 cups)
1 cup finely chopped red onion
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons dried oregano
1½ cups diced celery
1 cup finely chopped green bell pepper
1 cup fresh or frozen corn
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon smoked paprika
¼ teaspoon chili powder or to taste
¼ cup finely chopped fresh cilantro, divided
Sea salt, to taste

Instructions

Place the soaked and drained chickpeas in a medium saucepan and add 3 cups water. Bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until they are tender to the bite but not falling apart, 30 to 45 minutes. Add water as necessary to keep the chickpeas covered. Drain and set aside.
Preheat the oven to 450°F.
Use a fork to poke holes in the potatoes in several places. Place them on a baking sheet and bake until a fork goes through to the center easily, 40 to 60 minutes. (If the potatoes are baked before the stew is ready, turn the oven off and let the potatoes stand in hot oven until ready to serve.)
Meanwhile, in a large saucepan, place the tomatoes, red bell pepper, mushrooms, onion, garlic, cumin, and oregano. Cook over medium heat for 20 minutes, stirring occasionally. (The juices from the onion and tomatoes will be enough to keep the sauce from burning.) Transfer the sauce to a blender or food processor and blend until smooth. Set aside.
To the same saucepan, add 3 cups water. Add the reserved cooked chickpeas, the celery, green bell pepper, and corn. Bring to a boil over high heat. Add the reserved tomato sauce, vinegar, lemon juice, paprika, chili powder, half of the cilantro, and salt to taste. Cook until the vegetables are tender and the chili thickens, 15 to 20 minutes.
Use a sharp knife to cut down the length of each potato and spread them open. Pour a good helping of the chili over each potato. Garnish with cilantro and serve hot.

The post Vegan Chickpea Chili on Baked Potatoes appeared first on Forks Over Knives.

Red Lentil Chili

Chef AJ — Tue, 30 Jul 2013 01:00:16 +0000

This is my family’s all time favorite chili! Red lentils cook very quickly and are not only pretty but creamy and delicious. We love to serve this over a baked Yukon Gold potato.

Yield: Serves 6-8

2 ounces dates (approximately 9 Deglet Noor)
1 pound red lentils
7 cups water, divided
2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
1 6-ounce can salt-free tomato paste
10 ounces chopped onion (approximately one large)
1 pound red bell pepper, (approximately 2 large), finely chopped*
8 cloves garlic, finely minced
4 tablespoons apple cider vinegar
1½ tablespoons dried parsley
1½ tablespoons dried oregano
1½ tablespoons salt-free chili powder
2 teaspoons smoked paprika (different than regular paprika)
½ teaspoon chipotle powder (or more to taste)
¼ teaspoon crushed red pepper flakes (or more to taste)
scallions (for topping at the end)
Faux Parmesan (for topping at the end)

Instructions

Blend the dates in one cup of the water until smooth. (I like to use the food processor so it’s almost a puree.)
Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker (with 6 cups water) and cook on low for 8 hours.
Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato.

https://www.youtube.com/watch?v=pKmqawK2Tqs

The post Red Lentil Chili appeared first on Forks Over Knives.