Vegan Taco Chili Layer Dip

 

It's the end of January, and that means it's time for my annual Super Bowl recipe post! 

For the past two years, I've posted new versions of layer dips because that's my favourite thing to eat while watching the big game (or maybe I just like having an excuse to eat chips and dip for dinner!).

This year I tried a new spin on my usual layer dip by making a chili version inspired by a recipe in the Vegan Planet cookbook. This chili taco dip has four main layers: leftover vegetarian chili on the bottom, salsa, mashed avocado, and a vegan "cheese" sauce made with nutritional yeast instead of regular shredded cheese, plus some pickled jalapenos as an extra topping. 

If you can manage to get your chip through all the layers at once, you get the perfect combination of flavours and textures - chunky beans and veggies, smooth salsa, creamy avocado and cheese sauce. There's a bit of spice in each layer too, from the chili to the kick of the jalapenos, but I found it to be just the right amount of heat!

This is a pretty easy dish to whip up if you've got leftover chili already sitting in the fridge, like I did from this veggie black bean and lentil chili recipe. Then all you need to do is mash an avocado, make the cheese sauce (which really only takes a few minutes), and then the fun part - putting all the layers together!

If you're watching the Super Bowl this weekend, what do you plan on making? Last year I contributed baked pickle chips, buffalo cauliflower wings, and monkey bread to our game day menu but I haven't decided what I'll be having yet this year (besides layer dip of course!). If you're looking for more ideas, feel free to check out all of my other Super Bowl recipes!

Vegan Taco Chili Layer Dip
Adapted from Vegan Planet

1 cup vegetarian chili

1/2 cup salsa

1 ripe avocado

1/2 tbsp lime juice

1/4 tsp salt

Ground pepper

Dash of taco seasoning

1 recipe nacho cheese sauce (recipe below)

Handful of pickled sliced jalapenos, chopped

Place the chili in the bottom of a small dish (I used a 20 oz, 5" square ceramic dish). Note: if there is liquid in your chili, try to drain it out first so that your dip doesn’t get too runny. Reheat the chili in the microwave until it reaches room temperature.

Next, layer the salsa over the chili, spreading it out into an even layer with a small spatula.

Scoop out the insides of the avocado (remove the pit) into a bowl and mash until it is fairly smooth. Add the lime juice, salt, some freshly ground pepper, and a dash or two of taco seasoning. Stir to mix. Spread the avocado mixture over the salsa layer.

Spread the nacho cheese sauce evenly over the avocado layer. Finally, sprinkle some jalapeno slices over the top (use as much or as little as you like). Serve immediately, or cover and store in the fridge. Bring to room temperature (or reheat slightly) before serving.

Serves 2-4 (depending on how hungry you are!)

Nacho "Cheese" Sauce

Adapted from  Hidden Fruits and Veggies

1 tbsp chickpea flour

1/4 cup nutritional yeast flakes

1 tsp tex-mex or taco seasoning

1/4 tsp smoked paprika

Pinch of salt

1/4 cup + 2 tbsp almond milk

Heat a small saucepan over medium heat. Add chickpea flour and toast, stirring often, for 2-3 minutes. Stir in nutritional yeast and spices. Add almond milk and reduce heat to medium-low. Stir constantly for a few minutes, until mixture has thickened. Remove from heat and transfer to a bowl to cool.

Makes about 1/3 cup

Veggie Black Bean & Lentil Chili with Stout

I know that my last post was a soup recipe and here I am again with a recipe for chili, but it is the season for warm bowls of comfort food, so hopefully you don't mind!

I've been wanting to make a chili ever since the temperatures first dropped in the fall, but I didn't get around to it until last week, and I ended up with enough servings to last me the full week - something I always appreciate!

Chili is something you can't really go wrong with in my opinion - there are so many different versions of it and as long as you include some beans (although I know many people would disagree with me on that point), veggies, and lots of spices then you'll end up with a hearty vegetarian chili perfect for warming up with on a January night!

For this version, I added sweet potatoes, carrots, and green pepper for the main veggies, and instead of the more traditional kidney beans, I used a combination of black beans and lentils. I loved the mix of textures and the way the lentils kind of dissolved into everything else to create a thick and chunky base.

To build extra layers of flavour, I also added a dose of cocoa powder and used a dark stout as the liquid. The chocolately notes in the beer combined with the hint of cocoa powder added a nice depth and richness to the chili without being too detectable (as in, you probably wouldn't guess that they're in there if you didn't know).

Serve this with a piece of cornbread and add your favourite chili toppings (I ate mine with crushed tortilla chips), and you've got a filling meal perfect for those nights when you want some comfort food that's still on the healthy side!

Veggie Black Bean & Lentil Chili with Stout

Adapted from Appetite for Reduction (as seen here) and Minimalist Baker

1 tbsp olive oil

1 yellow onion, peeled and diced

3-4 cloves garlic, peeled and minced

1 large jalapeno, seeded and minced

1 medium carrot, peeled and diced

1 medium sweet potato (~3/4 lb), peeled and diced

1 large green pepper, seeds removed and diced

1 tbsp chili powder

2 tsp cumin

2 tsp dried oregano

1/2 tsp ground coriander

1/2 tsp cayenne

3/4 tsp sea salt

1 tbsp unsweetened cocoa powder

12 oz dark stout beer

2 cans (398mL/14oz each) fire roasted diced tomatoes

1 can lentils, drained and rinsed

1 can black beans, drained and rinsed

1 tbsp pure maple syrup

Heat oil in a large saucepan over medium heat. Add onion, garlic, and jalapeno, then stir in carrot, sweet potato, and green pepper. Saute, stirring occasionally, for 5-7 minutes. Add spices (chili powder to salt) and cook, stirring, for another minute. Add cocoa powder and beer and let simmer for 6-8 minutes, stirring occasionally, until beer has reduced slightly.

Stir in tomatoes, lentils, and black beans. Bring to a boil, then cover and reduce heat to medium-low. Simmer for about 25-30 minutes, stirring occasionally, until veggies are tender. Remove from heat and stir in maple syrup. Taste and add more salt if desired.

Let sit until chili is cool enough to eat.  Serve with your favourite chili toppings if desired (I recommend coarsely crushed tortilla chips!).

Makes  4-6 servings

Sweet Potato Chili Fries

Every year around this time, recipes for chili start popping up everywhere in magazines and blogs. Chili has never been part of my family's Super Bowl tradition, but it seems to be a popular game day choice for a lot of other people!

Since there are already so many recipes for vegetarian chili out there, I didn't want to add another one here...but instead, what I can offer you is an idea for a fun way to use up your leftover chili - these sweet potato chili fries!

The concept of chili fries had never particularly appealed to me until last year, when I decided to make this recipe for vegetarian chili with fries from my Canadian Living: Vegetarian Collection cookbook.  I liked it so much that I couldn't wait to make it again the next time I had leftover chili!

This time, instead of serving the chili over regular potatoes, I tried it with sweet potatoes because I love sweet potato fries....and now I can say that I love eating sweet potato fries with chili even more!

You can use any vegetarian chili recipe here (although I wouldn't recommend a sweet potato chili since you'll already have the sweet potato fries). Then all you need to do is bake your fries in the oven, heat up your leftover chili and serve with any additional toppings you like - I used sour cream and shredded cheese, but you can leave these out for a vegan version (or use vegan substitutes).

Sweet Potato Chili Fries
Adapted from Canadian Living

1 large sweet potato
olive oil
Tex-mex seasoning
2 servings of leftover vegetarian chili*

Scrub the sweet potato (I left the skin on). Cut in half lengthwise, then slice each half into thick wedges.  Toss with a bit of olive oil and season with tex-mex spices (I used a pre-made spice blend, but regular chili powder would work too).

Place fries on a baking sheet and bake in the oven at 425° for 25-30 minutes, flipping halfway.

Transfer fries to a plate and top with reheated chili. Garnish with sour cream, shredded cheese, and green onions if desired.

Makes 2 servings.

*For the chili, I used this recipe, with the following changes:
- left out the celery and increased the amount of onion and carrot to at least 1/2 cup each
- used smoked paprika and increased the amount of chili powder by an additional tsp
- added a small minced jalapeno
- used mixed beans (although next time I would stick with just kidney beans)

Other Vegetarian Chili Recipes from Around the Web:
Vegetarian Chili with Bulgur Wheat from A Couple Cooks
Fiery Red Bean Chili with Farro from Jeanette's Healthy Living
Vegetarian Quinoa Chili from Food Doodles
Chipotle & Chocolate Chili from Would Would Cathy Eat
Vegetarian Chili with Peanut Butter from Branny Boils Over
Vegetarian Green Chili from Pink Parsley
Pumpkin Chili from The Taste Space
Pumpkin Chili Mole from Florida Coastal Cooking