We are making the best vegan chili recipe! We are also making homemade vegan sour cream to top it off and make this homemade vegan chili the best ever!
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This is my daughter’s favorite vegan chili and joins me in the kitchen today to help cook it.
This recipe can be cooked in the Instant Pot or on the stove.
I will be using soy curls from Butler foods as a meat replacement, and it really is amazing in this chili recipe. So stay tuned for a vegan homemade chili recipe that is made from scratch.
This chili recipe is made without any oils.
VEGAN SOUR CREAM:
1 cup raw soaked cashews (soak overnight or until softened)
1/2 cup water, plus more if desire a thinner consistency
2 Tbsp lemon juice
2 tsp applecider vinegar
1/2 tsp onion powder
1/2 tsp garlic salt
Blend all ingredients until very smooth in a high powered blender. Add a bit more water while blending, if desire a thinner constituency. Refrigerate for a few hours before serving
1 onion, chopped
1red pepper, chopped
2 stalks of celery, sliced
3- 4 cloves garlic, minced
3 cups rehydrated soy curls
4 cups of crushed tomatoes
2 cans kidney beans( 15oz cans)
1 can black beans(15 oz)
2 cups corn
3 cups veggie broth, plus more to sauté vegetables
1Tbsp chili powder
1 tsp chipotle powder
1 tsp chili de arbol pepper
1 tsp cumin
black pepper to taste
1 tsp salt
Green onions for garnish
** Rehydrate soy curls for 10 minutes and then lightly shred in a blender or food processor**
1. Sauté the onion, celery, and red pepper for a few minutes until softened but still crisp. Add the garlic and sauté 1 more minute. Then add the remaining ingredients. Cover and simmer for 25 minutes. Let it rest on keep warm mode if using Instant Pot or very low heat on stove until ready to serve. I like to simmer for a while to the the flavors develop .
Butler Foods Soy Curls
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