Here it is, just in time for fall!
My chili recipe. It is a very veggie, very simple (just chili powder to season) chili recipe that you can make in a half an hour and have around the house to eat for a few days of meals.
I like it a lot, hope you do too.
Almost Vegan/Vegan Chili
3 peppers (coarsely chopped)
2 small-med onions (coarsely chopped)
1 8oz. package mushrooms (coarsely chopped)
2 cans stewed tomatoes
2 cans kidney beans (drained)
1 can pinto beans (drained, rinsed)
1/2 4oz. can tomato sauce
3/4 cup water
2-3 (or more) teaspoons chili powder
*Cheddar Flavor Veggie Shreds, Galaxy foods
*Sour Supreme, Better Than Sour Cream, Tofutti
1.) Saute vegetables in a big pot in about 1 tablespoon oil (I use olive) until they are a bit soft and brown on edges in places.
2.) Pour in stewed tomatoes and their juice, scraping the bottom of your pot with a wooden spoon to dissolve any good brown stuff down there. I also usually break up the tomatoes a bit so they are not so big. Add the 3/4 cup of water, the 1/2 can tomato sauce and the chili powder. Stir well while you chili powder and season to taste.
3.) Bring to a boil, then turn down the heat. Add the beans and cook (simmer) for about 15 – 30 minutes.
4.) Spoon into bowls, put some veggie shreds and a dollop of Sour Supreme on top.
This chili is completely vegan before you put the veggie shreds (they contain casein) on top, then it becomes “Almost Vegan.” This recipe makes a lot of Chili. Enjoy.