hey y'all welcome back to Make It Dairy Free i'm Larisha and today
we are making not one but two delicious vegan chili recipes
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chili is typically a dish that contains meat along with some beans tomatoes and chilies
in either a fresh or a powdered form our first one is going to be a vegan pumpkin chili it is
pumpkin season so how could we not we are using fresh sugar pumpkins along with chickpeas and two
types of beans as the base for this one and then our second recipe is going to be a vegan apple
chili now we know apples are a surprise addition to a chili recipe however the sweetness along
with the spiciness of the adobo chilies that we are adding is a definite must try either one of
these are the perfect fall chili recipes and they are so comforting and so filling and if you are
meal prepper it is perfect for that and they can both be frozen as well we also encourage you to
head over to our website and check out our vegan sweet potato chili recipe we're not showing it
in this video but it is another fall must try we wanted both of these recipes to be for everyone so
they are plant-based they are oil-free and both of them are top 8 allergen friendly so no matter who
you are serving it is perfect for everyone of course if you're having chili you have to have
some type of bread to go along with it so we highly recommend our vegan garlic bread or
our brand new vegan pumpkin rolls that we will link both of those below in the description box
and so i have done enough talking let's get right into the recipes
first up is our pumpkin chili we are going to start by getting our vegetables ready
first a bell pepper you can use any color then a sweet onion a yellow onion or shallots could
also be swapped and some garlic we always prefer fresh garlic dice and mince those and set aside
then we are going to get our pumpkin ready now let's talk about this pumpkin you do not want
to use a giant pumpkin that you would usually carve those are not the pumpkins to cook with
but they do make great decorations and are awesome in your compost at the end of fall
we are using a sugar pumpkin also known as a pie pumpkin cut it right beside the stem all the
way around and then pull apart to give you two halves then we are going to pull all the seeds
and strings out you can pull the seeds out and save those to roast for a nice snack another time
then carefully using a peeler you are going to peel the skin off the outside of the pumpkin
slice the flesh into one to two inch slices and then chop those into cubes
just a note if you don't have a peeler you can slice first and then very carefully using a paring
knife to cut the skin off you could also sub the pumpkin for butternut squash or sweet potatoes now
it's time to put our chili together we are using a crock pot but you could also use an insta pot
or cook on this stove those methods are written out in the post linked in the description add in
all those vegetables that you chopped earlier and then we are adding in pinto beans kidney beans and
chickpeas we are using canned versions the beans that you add should be cooked prior to this step
if you don't have all three you can mix and match or even add other beans like cannellini or black
beans or even lentils add in fire roasted tomatoes and our cubed pumpkin and then our spices which
are chili powder cumin smoked paprika oregano cayenne and pumpkin pie spice then some vegetable
broth and carefully stir all this together keep stirring until you feel like all the spices have
been really well combined and you can see a good mixture of all the ingredients you added you are
going to cover this and let it cook for two to three hours on high or four to five hours on low
once it's finished remove your lid and give it another stir together the pumpkin chunks will
be very soft so gently stir this together you can pour it into bowls and serve with some bread like
our new vegan pumpkin dinner rolls or our garlic bread that we'll link in the description below
top this with pepitas, green onions, vegan sour cream, vegan cheese and more let any leftovers
cool completely and store in the fridge for up to five days or in the freezer for three months
next up is our apple chili and we are going to start by coring and cubing our apples no need to
take the skins off you want a firm and crisp apple we are using red delicious but gala and honeycrisp
are good too you can even mix and match them we are going to be showing you how to do this one
in an insta pot which is how you can also do the pumpkin chili to start we are pouring some of our
stock into the bottom of our instapot to keep this oil free and turning on the saute function
then we're going to add in onions and our apples and just let that cook for a few minutes until the
onions are softened stirring often so it doesn't burn if the stock is cooking off too quickly just
add another splash of stock turn off the saute function and add in kidney beans pinto beans
fire roasted tomatoes and lentils you can use brown green or red lentils just a tip that red
lentils break down more which is fine in a soup if you don't mind that otherwise use brown or green
we also added in tomato paste chipotles and adobo you can omit that if you don't like
spice and then our seasonings which are cinnamon cumin smoked paprika chili powder salt and pepper
and then add in vegetable stock and apple juice stir this together until no chunks of tomato paste
remain then add your lid make sure it's sealed and turn on manual high pressure for 15 minutes once
the time is up let the pressure naturally release for 15 minutes and then manually release the rest
take the lid off stir together again and serve with any of your favorite chili toppings and bread
on the side that's it y'all two easy and delicious vegan chili ideas for these colder months ahead
we hope that you love both of these ideas and we'd love if you could give this video a like
comment down below with which one you're going to make first and remember to tag us
on instagram if you do make one so we can share your photos have a great day and remember to smile