Oct
16

The World’s Easiest Vegan Chili

I believe that everyone needs a simple chili recipe in their repertoire and nothing (and I mean “nothing!”) could be easier or more delicious than this particular recipe. Unfortunately, I cannot remember its source because I found it online so many years ago. It was either from VegWeb or PCRM’s website. This yummy chili is a staple dish in my home and it only takes about 30 minutes to make, including preparation time. I make a big batch of it every year for the Super Bowl and it’s always a hit.

Just start off with some simple ingredients. Canned beans are fine.

I like to dice my vegetables for this recipe to the following size…

All you have to do to get this chili started, is saute 1/2 diced onion, 1 green bell pepper (diced) and 3 cloves minced garlic in 2 tablespoons olive oil in a medium to large soup pot.

Then add a 28 oz. can of diced tomatoes, 1/4 cup vegetable broth and 2 tablespoons chili powder.

Stir everything together, reduce heat to medium low and add beans. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. If you like a spicy chili, add a dash of cayenne pepper and a dash of red pepper flakes at this time.

Stir occasionally and cook for at least 20 minutes or a bit longer if you like. The longer you cook, the better the chili. Adjust the seasonings, to taste.

Voila! That’s it! If you wish, you can sprinkle your chili with Daiya Cheddar Shreds and/or garnish with cilantro.

THE WORLD’S EASIEST VEGAN CHILI

Serves 4 to 6

Ingredients:

1 15 oz. can black beans, drained and rinsed

1 15 oz. can kidney beans, drained and rinsed

1 28 oz. can diced tomatoes

1/2 onion, diced

3 cloves garlic, minced

1 green bell pepper, diced

2 Tablespoons olive oil

1/4 cup vegetable broth

2 Tablespoons chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

dash cayenne pepper (optional)

dash red pepper flakes (optional)

Directions:

In a medium to large soup pot, saute the onion, bell pepper and garlic in the olive oil. When onions start to turn translucent, add tomatoes, vegetable broth and chili powder. Stir.

Reduce heat to medium low and add beans, salt, pepper, and cayenne pepper and red pepper flakes (if using). Stir occasionally and cook for at least 20 minutes. You could cook longer if you wish. The longer you cook, the better the chili. Adjust seasonings, to taste.

Place chili in individual serving bowls. If you desire, sprinkle with Daiya Cheddar Shreds and/or garnish with fresh cilantro.

Bon Appetit!

Comments

  1. Looks great, Debby! Will definitely try it out.

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