Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Super-Scary Spicy Chili [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Make spooky vegan chili filled Jack-O'-Lanterns for Halloween.

Super-Scary Spicy Chili [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 1 (14.5 ounce) can diced tomatoes
  • 1 to 2 peppers from a (7 ounce) can of Chipotle Peppers in Adobo Sauce
  • 1 (15.5 ounce) can black beans
  • 1 cup ground seitan
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
  • lime wedges and chopped cilantro, for serving

Preparation

  1. Drain the tomatoes in a small food processor. Don’t worry about getting every drop out of the can or squeezing them dry. You just want to get what pours out freely. Add 1 to 2 chipotle peppers to the food processor depending on how hot you want your sauce to be. You can also spoon some extra adobo sauce in from the can to get the heat level up. Puree and set aside.
  2. In a 1 1/2 to 2 quart slow cooker, add the contents left in the tomato can, 1 to 2 teaspoons of the chipotle sauce you just made, black beans, seitan, garlic, oregano, and chili powder. Cook on low 7 to 9 hours (or 4 to 5 hours on high).
  3. Add salt and pepper to taste before serving. Serve with lime wedges and chopped cilantro along with the extra chipotle sauce you made on the side.

To Make Stuffed Stuffed Jack-O-Peppers

  1. Preheat oven to 350 and grease (or line with parchment paper to make oil-free) a Dutch oven or a casserole dish and use foil later to cover it.
  2. Using a sharp knife carefully cut the top off. Cut away the seed portion that will probably stay with the top. Then cut away any of the whiteish parts on the inside ribs and remove any seeds that fell in.
  3. Now you will use a small paring knife to cut out the face. You can use any Jack-O-Lantern patterns, but be mindful that the holes aren’t too big or your chili will run out through the very holes you just cut. I really recommend stuffing one bean in each eye to help with leakage and just because it looks good and spookier!
  4. Stuff your works of art with the cooked chili. It can be hot or from the fridge since you will be cooking them. Place them in the Dutch oven, cover and cook for 20 to 30 minutes or until the peppers are easily pierced.
  5. They will be hot and oozing, so use a large spoon to scoop them onto a plate. Using the end of a knife or a tiny spoon, paint chipotle sauce blood on your Jack-O-Pepper.  You could serve this on a bed of black forbidden rice to take the theme even further.
  6. Slow Cooker Directions for cooking the finished stuffed peppers: To bake them in a slow cooker you will need to use a 4 to 6 quart slow cooker to have the 4 peppers fit inside without crowding.
  7. Add a little bit of water, but not enough to come up to the holes you’ve carved. Cook on low 6 to 9 hours. Still be very careful lifting the piping hot peppers out!

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Kathy Hester lives in Durham, NC with her 2 cats, 2 dogs, her very own picky eater and more slow cookers than one person should be allowed to own. She's the author of The Vegan Slow Cooker, The Great Vegan Bean Book and Vegan Slow Cooking for Two. She has a blog, writes for Key Ingredient and The Weiser Kitchen.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

25 Vegan Recipes for People Who Think There’s No Life Without Meat and Cheese

buffalo-fries-close-on-plate-1066x800

Rich and Comforting African Peanut Stew [Vegan, Gluten-Free]

Rich and Comforting African Peanut Stew [Vegan, Gluten-Free]

Mocha Spice Pancakes With Simple Syrup [Vegan]

10 Menu Items for Your Summer Backyard Brunch

Tomato Basil Broccoli Noodle and White Bean Salad [Vegan, Gluten-Free]

Scrumptious, Shareable Labor Day Sides

Raw Orange Pecan Truffles [Vegan, Gluten-Free]

Orange Pecan Truffles [Vegan, Raw, Gluten-Free]

Raw Triple-Layer German Chocolate Cake [Vegan, Gluten-Free]

Triple-Layer German Chocolate Cake [Vegan, Raw, Gluten-Free]

Sugar-Free Cinnamon Cardamom Plum Jam [Vegan, Gluten-Free]

Cinnamon Cardamom Plum Jam b

Baked Marinated Tofu With Vegetables [Vegan, Gluten-Free]

Baked Marinated Tofu With Vegetables

Raw Portobello and Shallot Burger [Vegan]

Raw Portobello Burger

Cajun-Spiced Jackfruit Sandwiches [Vegan, Gluten-Free]

Cajun-Spiced Jackfruit Sandwiches

Curried Cauliflower Rice [Vegan, Gluten-Free]

Cauliflower Rice

Karioka: Filipino Sweet Coconut Rice Balls [Vegan, Gluten-Free]

Karioka: Filipino Sweet Coconut Rice Balls

Potato and ‘Cheddar’ Quiche [Vegan]

Potato and Cheddar Quiche

Middle Eastern Roasted Chickpea Wrap [Vegan, Gluten-Free]

Middle Eastern Roasted Chickpea Wrap

Chocolate Protein-Packed Raspberry Walnut Brownies [Vegan]

Chocolate Protein Packed Brownies

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Super-Scary Spicy Chili [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×