Today I would love to have a bowl of a hearty chili just like what I grew up on, and came up with something pretty dead on (yet vegetarian and half of the sodium).
The base of this chili consists of these awesome vegan crumbles I found at Target!
Throw in some chopped green and red pepper, different beans, onion, diced tomatoes, and fresh seasonings to the mix for the perfect hearty vegetarian chili.
1 pack of vegan protein crumbles
1 28 oz. can of diced tomatoes
1 28 oz. can of tomato sauce
1 4 oz. can of tomato paste
1 green bell pepper and 1 red pepper; chopped
1 onion; chopped
1 28 oz. can of kidney beans; drained and rinsed
1 28 oz. can of black beans; drained and rinsed
1 tbsp. minced garlic
2 tsp. chili powder (or more)
1 tsp. cumin
1/2 tsp. chipotle adabu seasoning
1/2 tsp. cracked red pepper
Plenty of pink salt and pepper to taste
2 tbsp. olive oil
Jalapeños (optional)
Tortilla chips
(sour cream or vegan sour cream) optional
Cook protein crumbles in a little olive oil for about 5 minutes until softened and browned.
Cook garlic and onion in olive oil for about 5 minutes until softened.
Add peppers and cook for a few more minutes.
Add tomatoes, sauce, and crumbles to onion mixture in pot.
Add seasonings and 1/2 cup of water.
Stir around and add beans. Add tomato paste and keep stirring around occasionally.
Simmer chili for 20-30 minutes until thickened.
I served this stuff up two different ways. If you can do dairy I say go crazy with cheese, sour cream and jalapeños. If not, still go for the tortilla chips or crackers and even a non dairy cheese or vegan sour cream would be a great addition.
Also this chili leftover turns up any dish!
This was just a sad veggie burger, and BAM check that out..
Regardless, Winter is right around the corner (or maybe already here... I mean, this weather... right?) and this chili is obviously a MUST.
Glad I could share! Now go warm up that sad, hungry stomach of yours...
Until next time,
~Crago
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