Tag Archives: chili

Slow Cooker Potato Curry Chili

It’s that time again, where about once a year I get a weird sinus infection that eliminates clear-headedness (ha!) and a good night’s sleep. I guess it’s a good thing that I promised you guys a soup recipe in my last post, right? ;) I’ve been tossing around this idea for a day or two, for the Curry Chili I mean, and I’m so glad that I decided to do it! Originally I just wanted to do something Curry-ish, then I found out that yesterday was National Chili Day and I couldn’t resist fusing them together.

The result is a savory, spicy, comforting slow cooker stew of sorts; with potatoes, different beans, lots of onion and some garlic (to battle the sickness), bold curry flavor combined with chili powder and some citrus to round it out. I actually read in Fine Cooking magazine that one of the key components to the perfect chili was making sure that you add an acidic note, in this case I used lime juice which went perfectly with the curry flavors!

With all of this water raining down from the sky, there’s nothing more that I want to do than curl up with a big bowl of this, some hot tea and a blanket.

Oh, I almost forgot to mention the bowl that I used! So, this story is kind of random, but just follow me here. One of my mom’s quilting friend’s mother unfortunately passed away a few months ago and she had to go out to Palm Springs to clean out her house. She had no intention of keeping anything from there, so my mom asked her if she would bring some bowls back for me to maybe check out. Well, apparently the communication didn’t happen fast enough because her friend ending up tossing everything in a dumpster (WHAT?!), breaking a lot of dishes in the process.

Then, some man went through the dumpster and left some of the dishes out next to it that he didn’t want. So, my mom’s friend brought the remaining dishes back; a cup & saucer (pictured below) and three vintage Whole Wheat pattern pieces that I took a liking to. Basically, I’m really glad that I could give these few dishes a great home and I also wanted to say that if you are ever in her position DONATE that shizz! I am not trying to judge, but I couldn’t believe that she just tossed them out; so yes, definitely donate old belongings to thrift stores, etc.

Now, find a special bowl and fill it up with this delectable and easy Curry Chili! :)

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Filed under Healthy Recipes, Savory Recipes

Southwestern Chili Cheese Burritos

I only have a few more guest bloggers left to feature, but I’ve definitely been excited to share this one with you. Cadry of Cadry’s Kitchen is an easy-going, fun, creative, and honorable blogger. I was very pleased to meet her in person at VVC last year, and like she says below, we hung out for dinner recently in LA! Her and her husband are freakin’ adorable and make the best videos, so make sure to take a look at her beautiful (and funny) videos as well as her homemade ceramic pieces!

Southwestern Chili Cheese BurritoThank you to Jackie for having me here today on Vegan Yack Attack! I have been following Jackie’s gorgeous blog for a long time now, salivating over every variation of mac and cheese just like everyone else. (Deep dish mac and cheese pizza? Oh, yes!) I also had the pleasure of meeting the hilarious Jackie in person last year at Vida Vegan Con in Portland. Then last week while I was in Los Angeles on vacation, we caught up again over vegan sausages and buffalo fries at Tony’s Darts Away.

Man, you’ve got to love travel. Seeing friends, thawing from the Polar Vortex, and scoping out vegan options at restaurants… It’s the best! Plus, it seems like wherever I go, I get ideas for new things I want to make at home. Once I’m back in the kitchen, I like to put my own spin on something delicious that I ate while I was away.

Southwestern Chili & Cauliflower QuesoToday’s dish was inspired by a trip I took last year to Florida, where I visited Dandelion Communitea Cafe. Dandelion is a vegetarian restaurant with loads of vegan options. While I was there I had a chili cheese burrito called the Giddyup that was filling and flavorful without being overly heavy.

This time of year while it’s still crazy cold in much of the world, people want entrees that will keep them warm and fill them up, but also fit the guidelines of all those newly formed resolutions.

Quinoa for Chili Cheese BurritosSouthwestern Bean ChiliThis chili cheese burrito is made with that super food quinoa, spicy Southwestern Bean Chili, and one of my all-time favorite recipes, my Creamy Cauliflower Queso. Instead of being a vat of heavy, weigh-you-down dip, this light, whippy queso gets its creaminess from Great Northern beans and cauliflower. Then you add in cheesiness from nutritional yeast flakes and miso, smother it over spicy chili and good-for-you quinoa, and wrap it up in a whole wheat tortilla. (You can find the Cauliflower Queso recipe and a brand spanking new video demonstration today on my blog!)

Not feeling like something handheld? The chili is also great on its own with crackers, tortilla chips, or a crumbly loaf of cornbread.

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Filed under Healthy Recipes, Savory Recipes

Chili Fiesta Mac ‘n’ Cheese

A couple of weeks ago, I went to a pretty cool showcase/luau put on by Follow Your Heart, to show off their new cheese shreds. To be honest, I had already tried them at Expo West, in March, and was totally enamored. So, it only took a little convincing to get me to make that 54-mile one way trip.

The day of was a warm one, a lot like today has been; but in Chatsworth near Canoga Park, it was 102ºF. Talk about hot! When I showed up at their factory, the event was held outside (!!!),  but they provided plenty of libations to keep people hydrated and cool. Plus, there were some beers from Angel City Brewery and the Vegan Vine, both of which were very good.

There were tons of bite-sized treats served, ranging from the cutest mini-tacos to grilled cheese bites, to baked mac and cheese. Not to mention, they were relentless with the trays of food. I had to abstain from eating for a bit because I was getting full off of these mini-meals! Don’t get me wrong, that is not a complaint, it’s more of a surprise; especially since a different event that I went to the week before left me hungry, and I had to go eat afterward. FYH, you’re doing it right!

Since I had brought my friend Jess, from The Vedge App, to the part-ay, we joined the second group from a tour around the facility. This meant seeing their supplies, distribution center and walk-in refrigerators (which were very welcoming to all of us sweaty vegans). It was at the event that I found out about a crazy recipe contest that they’re doing on their site, where you can win some awesome prizes.

Obviously, this recipe was destiny, because duh, it’s Born to Mac MoFo and delicious cheese shreds need to be used! So, I went to my nearest WholeFoods and got their Fiesta Shreds, which are very much like pepperjack. To be honest, I like them better than the Daiya ones (GASP!), even straight out of the bag they have a better texture.

Now I have this hearty, flavorful mac ‘n’ cheese/chili mash-up dish that will be great for the cooler temps coming around. I added a good amount of veggies into this chili so that it’s not SUPER heavy and because it tastes great, obviously. ;)

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Filed under Savory Recipes, Vegan MOFO!

Pumpkin Chili Empanadas

Not only did I make delicious sugar cookies for my friend’s get-together last Saturday, I also made these tasty Empanadas! Ever since reading about this traditional Chilean dish in my high school Spanish class, I’ve wanted to make a version of my own. I was inspired by the pastry crust folder-over thing (technical term, obviously) that I brought back from my grandmother’s house in Michigan and knew that I had to make something with it and I’m so glad that I did.

Before I get started with the recipe, I’d just like to wish you all a Happy Worldwide Vegan Day! Yay! Now, back to the dish. These pumpkin chili empanadas are filled with delicious black beans, baked shredded pumpkin, lots of spices and fresh produce. I served mine with salsa to really take it to the next level, and a little added heat from some Tapatio. I like my food to make me sniffle when I eat it, so sue me! ;)

Ingredients (makes 10-12 Servings, depending on how big you make them)

-For the Filling:

  • 2 Tbsp. Olive Oil
  • 1 Large Onion, Diced
  • 3 Cloves of Garlic, Minced
  • 1 1/2 Cup Red or Orange Bell Pepper, Diced
  • 1 cup Tomato, Diced
  • 2 Cups Cooked Pumpkin, Chopped
  • 1 14 oz. Can No Salt Added Black Beans
  • 1-8 oz. Can Tomato Paste
  • 2 Tbsp. Pickled Jalapeño, Minced
  • 2 tsp. Chili Powder
  • 1 1/2 tsp. Dried Cilantro
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1 Cup Daiya Cheddar Shreds

Directions:

  1. Heat olive oil in a large pan over medium. Once hot place onions and garlic in pan and cook until the onions are clear, making sure to stir almost constantly. Next, add the bell pepper, tomato and pumpkin to the onions; saute together for roughly 5 minutes. Drain the can of black beans and rinse them, then add them to the pan along with the tomato paste, jalapeño, and spices.
  2. Sprinkle the Daiya Cheddar Shreds throughout the pan and stir together so that everything is mixed well, and lower the heat of the pan to low-medium until the shreds are a little melted. We are not introducing extra liquid into the chili so that it does not make the crust soggy or hard to pick up once baked.

For the crust I used a recipe from Chow Vegan called “Super Easy DIY Pockets“, the only changes that I made to the recipe were that I quadrupled the recipe, used whole wheat flour (I would suggest using All Purpose instead) and added turmeric for the orange tint to the dough.

I rolled out the dough into 7″ circles that were about 1/8″ thick, then placed them into my little pastry folder-over and filled them with about 1/2 cup of the pumpkin chili. The one below is a bit too full!

I then proceeded to carve lil’ pumpkin faces into two of them and then I realized I was super short on time so I just punctured three holes in the top of the rest of them. I wish I would have been able to do all of them, look at how cute they are!

Mmm.. the filling. I’ll definitely be making these again, even if the innards are a bit different.

And here is the pumpkin that I carved for Halloween, last night! I got a few compliments from little kids and parents, so that totally made my day. I have a lot of pumpkin seed recipes coming your way in the next week or so!

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Filed under Holidays, Savory Recipes