How do I make vegan chili?

Question

Yeah, I went to the health food store and bought vegan chili mix in the bins (the bulk food bins), and they come with no instructions on how to make the chili. Any instructions?

Answer 1

You probably just need to add water, I'm not sure how much. And then add veggies and beans and whatnot and let it all cook for a while.

I hope it turns out alright.

Answer 2

INGREDIENTS

2 pounds of chopped vegetarian or vegan (good if pressure cooked, better if sun dried)

1/2 cup olive oil

4 onions, chopped

2 green bell peppers, seeded and chopped

2 red bell peppers, seeded and chopped

4 cloves garlic, minced

1 (14 ounce) package firm tofu, drained and cubed

4 (15.5 ounce) cans black beans, drained

2 (15 ounce) cans crushed tomatoes

2 teaspoons salt

1/2 teaspoon ground black pepper

2 teaspoons ground cumin

6 tablespoons chili powder

2 tablespoons dried oregano

2 tablespoons distilled white vinegar

1 tablespoon liquid hot pepper sauce, such as Tabasco

DIRECTIONS

Catch the vegetarian or vegan by using warm tofu or carob soy. Cube 2 pounds and heat in a large skillet. Add the olive oil and cook over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.

Pour the black beans into the slow cooker and set to Low. Stir in the sauteed vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on Low for 6 to 8 hours or until vegan is tender.

BEST d**n VEGAN CHILI EVER BY GOD!!!

Even better if you leave out the vegan and just eat the chili.

Answer 3

If it's the mix with dried beans then there are 2 ways to do it. Long soak or short soak.

Long soak. - put the mix in a large bowl and fill with water about 4 to 5 inches above the level of beans. (beans will expand 2 to 2 1/2 times in size) cover with lid. soak 8 hours or overnight. drain. put in large stockpot. fill with clean water about 2 to 3 inches above level of beans. bring to boil, then reduce to simmer, partial cover, for about an hour (depending on the type of beans)

quick soak - put in large stockpot. fill with clean water about 4 to 5 inches above level of beans. bring to boil. boil 5 minutes. remove from heat. cover. let stand 4 hours. drain. put in large stockpot. fill with clean water about 2 to 3 inches above level of beans. bring to boil, then reduce to simmer, partial cover, for about an hour (depending on the type of beans)

do a taste test at an hour, if the beans are not done go another half hour.

remember not to salt till the end of cooking as salt retards the cooking speed of beans.

If it's not the kind with beans then I have no clue. 80)

Answer 4

I make mine from scratch, but I do have some lentil soup I bought from the Whole Foods bulk bins.  All you have to do is add boiling water and let it steep.  As for exactly how much, you'll have to experiment.

Answer 5

Without meat.

Answer 6

Don't worry thats easy. You should substitute meat for tofu. You don't have to get the real tofu; many brand offer vegetarian sausages, veg-chicken, even veg-beef ! Don't forget to add extra kidney beans since this is godsent for you vegetarians... The rest is up to you, add the vegetables that you prefer most and enjoy!

Answer 7

hide his coat....

sorry, is it they dried soya type?  Yo would probably need to cover it with water, stir slowly and bring to the boil, then leave to simmer for 15minutes, stirring occasionally, you could add chopped peppers and mushrooms too...

Answer 8

recipezaar.com

Answer 9

I've had that bulk chili before. Momma D is right, just add water and simmer for 10 -15 minutes. It's kinda bland. Adding more salt and a little oil or margarine makes a big improvement.

By the way, the spicy lentil soup that I always see in the same section is delicious.