Vegan Chili
It has been quite a while since I last posted, mostly because I can't wait to eat long enough to take a picture of any of my food. This meal came to be because I had an avocado that needed to be used up...also, today seemed like a perfect chili day :) I love chili because of how versatile it is, you can basically put anything you want in it and it's actually quite easy to adapt to any diet! This recipe is based on a vegan chili that I used to get at a vegan restaurant where I went to grad school, the restaurant mostly sucked but their chili was pretty good. Lucky for those of you actually reading this blog, my chili is better and you too can have some! Enjoy
Ingredients:
1 Tablespoon canola oil
1 medium-large yellow onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 package soy veggie crumbles (I used Smart Ground
Original Lightlife)
3 Tablespoons chili powder
2 teaspoons ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1 Tbsp lemon or lime juice
1/4 tsp cayenne (optional)
28oz can diced tomatoes
1 c. frozen corn
2 - 15oz cans beans (I used black and kidney), drained
2 cups low sodium vegetable broth, or water
Desired toppings
Directions:
Heat oil in a large
dutch oven or pot over medium-high heat. Add chopped onions, bell pepper, and
garlic. Saute about 5 minutes. Add all spices through lime juice and veggie
crumbles. Cook another five minutes breaking up veggie crumbles with a wooden
spoon. Add tomatoes with juice, beans, and broth. Bring to a boil. Cover,
reduce heat and simmer for about 30 minutes. Uncover and boil off extra liquid
until to desired consistency. Serve with favorite vegan toppings: vegan
cheese/sour cream, tortilla chips, sliced avocado, scallions, etc.
Extreme chili close-up!
Warning, do not attempt to insert a spoon into your monitor...
