Vegan Chili

VEGAN/VEGETARIAN/GLUTEN FREE/DAIRY FREE

Switching to vegan chili wasn’t so hard. The real key is having enough chunky ingredients to make you not even notice the lack of meat. Also mushrooms…mushrooms help to add a little meaty flavor and texture. I’ve found a few different vegan chili recipes, most of which require tofu (yuck and not that good for you) so I’ve just gone with my original meat recipe took the meat out and added some more veggies in.

Ingredients

2 Tbs coconut oil

2 small onions, chopped

4 cloves garlic, crushed/chopped

15 oz can of pinto beans, drained

15 oz can of kidney beans, drained

15 oz can of corn, drained or 1 cup frozen corn

1 small zucchini, cut into half moons

1 small yellow squash, cut into half moons

2 small carrots, unpeeled and cut into thick slices

2 large tomatoes, chopped or 15 oz can crushed stewed tomatoes, undrained

10 Tbs chili powder from my last post

Salt & Pepper to taste

Recipe

1. Heat oil in a large pot. Sauté garlic and onions until onions begin to become translucent.
2. Add remaining ingredients and stir until evenly mixed.
3. Bring to boil and then turn heat to medium low. Cook until carrots are soft.
4. Serve over brown rice, over romaine or by itself.

SLOW COOKER

This recipe works well in a slow cooker as well. Mix all the ingredients in a your slow cooker and cook on high heat for 3 hours or low heat for 6.