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The Edgy Veg

50 episodes in the feed.

 

Candice Hutchings is the Edgy Veg, "a vegan and raw food lifestyle blogger that does things a little differently." Tune into this amusingly hosted show to see creative dish ideas, flavorful twists on classics, and be wowed by decadent raw delights.



4 Oct 2017 at 2:47pm
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Here is a quick and easy, cozy vegan chili recipe using pumpkin. This is a hearty vegetarian chili made with 2 types of beans, peppers, and pumpkin in a thick and comforting tomato-based sauce. It perfect for a cozy fall evening or as a quick and easy Thanksgiving dinner recipe idea that everyone will love.

GET THE RECIPE: http://wp.me/p2x3lA-3ip

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Ah yes, fall, every basic girl's favourite season. It's time to grab your sweater, put on those yoga pants and fuzzy boots and cozy up with an herbal tea while prep this super easy vegan pumpkin chili. The pumpkin in this veggie chili is light and nicely balanced. It gives this traditional recipe a nice and earthy element perfect for Thanksgiving, Superbowl, or when you're just looking for a quick and easy dinner that you can make plenty of, and savour the leftovers for lunch tomorrow. Plus when you're having a lazy night- it can be whipped up in just 30 mins or less! Bonus.

This chili is made with a selection of beans and veggies, coated in a rich tomato base, and just the right amount of spice. Top with with some vegan sour cream, vegan cheese slices, avocado and cilantro and its' a pumpkin fiesta!

It’s so easy throw together and only uses one pot, so clean up is easy peasy. Plus, I guarantee that even the meat-lovers in your family will love this dish! Besides adding a lovely earthy and nutty flavor to any dish you add it to, pumpkin also adds a rich amount of vitamin E, A, B6, Iron and dietary fiber. This is a healthier, gluten free and vegan option for an otherwise gluttonous traditional Thanksgiving option.

In a large saucepot heat oil over medium high and saute garlic and onions for 3-5 mins or until soft and translucent. Add red peppers and minced jalapeno and saute for 2 mins or until they look extra bright in colour. Add cumin, chili pepper and oregano and saute for 1 min, stirring constantly. Add pumpkin, canned tomatoes, vegetable broth, and both cans of beans, stir and bring to a boil. Reduce heat to simmer and season with salt and pepper to taste. Cover and allow to simmer for 20 mins, stirring occasionally. Uncover and stir in 1/4 tsp cinnamon, taste and add more cinnamon, salt or pepper if desired.

To serve, ladle chili into bowls and garnish with any of the above listed optional toppings.

About The Edgy Veg:

We're The Edgy Veg, Candice & James, a couple on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out we choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with us on the interwebs here:

Follow The Edgy Veg on Twitter: http://bit.ly/1eTMJim (@edgyveg)

Follow The Edgy Veg on Instagram: http://bit.ly/18DGpxo (@edgyveg)

Visit The Edgy Veg Blog: http://bit.ly/1dxcNmv

Like The Edgy Veg on Facebook: http://on.fb.me/1gNzEZk

See what The Edgy Veg does on Snapchat: edgyveg

GET THE NEW COOKBOOK: http://bit.ly/edgyveg-cookbook



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