Wednesday, February 26, 2020

Buffalo Shrimp Chili and Vegan Chili



This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Many people have very strong opinions about chili. Some say it needs meat. Others say it’s not chili without beans.

There are many variations of the dish, and often people’s preferences are heavily influenced by region. That being said, I don’t think we need to ostracize anyone’s favorite recipe! If it's chili, it will probably be tasty no matter what's in it.

I hope you keep that in mind when reading my two recipes!

For National Chili Day on Thursday, my goal was to create tasty chili recipes without meat. I got this idea because I know many people don’t eat meat on Fridays during the Lenten season. Also, it seems to me more people are trying recipes with plant-based proteins.

The first recipe, buffalo shrimp chili, is a “white chili,” meaning it has white beans, fewer tomatoes, and white protein (in this case it’s shrimp, in other cases it’s chicken). I also added hominy to the chili because I like the contrast in texture it provides. You could add corn instead if you don’t like hominy, or you could leave it out.

I want to make sure you notice in the directions below that you should not add the shrimp until the very end. Shrimp cooks very quickly, and it will overcook if you cook it the same duration as the rest of the chili.

You should also wait to add the cream cheese until the very end. You just want to mix it in and let it melt in the chili while it’s finishing up. Important note: Even though the chili has cream cheese in it, it’s totally fine to reheat it. Just be careful to not reheat it so quickly it boils. Heat it slowly!

My second recipe in this blog post tastes more like a traditional red chili except it’s vegan and it has tofu crumbles. If you aren’t familiar with tofu, please don’t turn your nose up and stop reading. This recipe for tofu crumbles is so incredibly easy (no need to press it) and delicious. Honestly, it does kind of taste like beef. Also, tofu is low in carbs, low in calories, and high in protein.

What’s great about both recipes is you will have plenty of leftovers to warm up throughout the week.






Buffalo Shrimp Chili
Ingredients
  • 1 Tablespoon oil
  • 1 yellow onion, diced
  • 1 cup celery, diced
  • 4 garlic cloves, minced
  • 1 Tablespoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups vegetable stock (or chicken or seafood stock)
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 (15-ounce) can hominy, drained and rinsed
  • 1 (14.5-ounce) can fire roasted tomatoes, not drained
  • 1 (4-ounce) can green chilies
  • 1/4 to 1/2 cup buffalo sauce (depending on spiciness)
  • 1 pound frozen uncooked shrimp, peeled and deveined
  • 4 ounces Challenge cream cheese
  • Optional toppings: Blue cheese crumbles, green onions, tortilla chips
Directions for the Instant Pot
  1. Add oil to Instant Pot and turn on sauté setting. Add onion and celery to pot and sauté for 2 to 3 minutes, or until they start to soften.
  2. Add garlic to pot and saute 1 minute.
  3. Turn off saute setting and add chili powder, pepper, and salt to pot. Mix with vegetables until combined.
  4. Add seafood stock, white beans, hominy, fire roasted tomatoes, green chilies, and buffalo sauce to instant pot and stir. Cook on high pressure for 10 minutes.
  5. After it is done, quick release the pressure.
  6. Turn on the saute setting and add shrimp and cream cheese to the pot. Cook until shrimp are opaque and pink and cream cheese is melted, which should take about 5 minutes.
  7. Serve with blue cheese and green onions.
Directions for slow cooker
  1. On stove top, heat olive oil in pan and saute onion and celery for 2 to 3 minutes, or until they start to soften. Add garlic to pan and saute 1 minute.
  2. Transfer veggies to large slow cooker. Add chili powder, pepper, salt, stock, beans, hominy, tomatoes, green chilies, and buffalo sauce to slow cooker. Stir to combine.
  3. Cook on low for 5 hours or on high for 2.5 to 3 hours.
  4. Open lid to slow cooker and add shrimp and cream cheese. Cook in slow cooker until shrimp are opaque and pink and cream cheese is melted, about 30 minutes on low and 15 minutes on high.




Vegan chili
For the chili
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 2 (28-ounce) cans diced tomatoes, not drained
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 2 (15-ounce) cans  kidney beans, drained and rinsed
  • 4 cups vegetable stock
  • 3 tablespoons chili powder
  • 2 tablespoon cumin
  • 2 teaspoon smoked paprika
  • 1 teaspoon cayenne powder
  • 1 teaspoon salt
For the Tofu
  • 2 tablespoons nutritional yeast
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 350g block extra-firm tofu
Directions for the chili
  1. Add the oil to a large pot and heat over medium-high heat. Add in the onion and celery and sauté until the onion is translucent and starts to soften.
  2. Add garlic and saute 1 minute or until it turns fragrant.
  3. Add in the tomatoes, beans, stock, and spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. 
Directions for the Tofu
  1. While chili is cooking, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. 
  3. Open the package of tofu and drain it (but there’s no need to press it). 
  4. Break off chunks of tofu and add to bowl with nutritional yeast. 
  5. Once you have a large bowl of tofu crumbles, combine with nutritional yeast mix until everything is evenly coated.
  6. Spread the tofu mixture on the baking sheet and bake for 40 minutes, stirring at the halfway mark. The tofu should be nice and browned.
  7. When the chili is ready, stir in the tofu crumbles and cook another 5 minutes.
Recipe adapted from It Doesn't Taste Like Chicken

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