I believe the epitome of cheap vegan food has got to be beans. Not only are they inexpensive, but beans are full of fiber and nutrients. Regardless of their wonderful qualities, beans and I have a love-hate relationship. You already know why I love them, and I’ll leave you to figure out why I sometimes hate them (ahem). Just so you know, this chili was well worth any potential hatred-causing-ness. Can I use that as a word?
I’m still traveling with little M, and I’m still playing with my mom’s fancy pants camera. And I’ve been taking some horrible pictures. So, if you know of any good online tutorials for Canon DSLR’s, let me know, mkay?
I hope you have a fabulous day, and I hope you try this recipe, because it is AH-MAZ-ing. I promise.
The Best Vegan Chili
- 1 tablespoon oil (any neutral flavor oil will work)
- 1 medium onion chopped
- 1/2 bell pepper chopped (I used yellow)
- 13 oz Gardein beefless ground or similar vegan protein crumbles
- 30 ounces tomato sauce (or 2 cans)
- 15 ounces petite diced tomatoes (or 1 can)
- 15 ounces cooked dark kidney beans (or 1 can)
- 15 ounces cooked black beans (or 1 can)
- 1 tablespoon cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon garlic powder
- Heat oil in large pot on medium-high heat for 20 seconds.
- Place chopped onion and chopped bell pepper in pot and sauté x 3-4 minutes, until just softened.
- Add vegan protein crumbles to pot and cook, stirring almost constantly, until crumbles are completely thawed.
- Add remaining ingredients.
- Serve hot, with chips, vegan cheese, avocado, cilantro, or other veggies of your choice.