February 5, 2013

Vegan Chili

In honor of the big game, I made a pot of my regular, go to chili. This recipe is very simple and flexible. Add more veggies if you want and adjust the seasonings to taste. Using fake meat is also totally optional--sometimes I make it with, sometimes I leave it out.
2 tablespoons olive oil
1 package meat-less crumbles
4 cloves of garlic, crushed
1 green pepper diced
2 cans of kidney beans, drained
1 can black beans, drained
1 can crushed tomatoes (you can add more tomato here if you like, or add some tomato paste)
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon oregano
2 teaspoons onion powder
1/2 teaspoon cayenne pepper
salt and pepper to taste

Heat the olive oil in a large saucepan over medium heat. Add the veggie crumbles and sauté for minute or two. Add the garlic and green pepper, and cook for a few more minutes, taking care to not burn the crumbles.

Add the beans and all of the spices, and mix well. Turn heat lower so the mixture simmers. Add the tomatoes, and adjust the seasonings. Cook on low for 20 minutes or so. Add more tomatoes if the mixture seems too dry.

Serve over rice and with a dollop of vegan sour cream or add some Daiya cheddar shreds.

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