Chili is basically a bowl full of protein, fiber and other nutrients. Plant based versions also have the added benefits of being low in fat and cholesterol free. This version is full of flavor and has an adjustable amount of heat.
This recipe is quick and easy but you will have people thinking you spent all day in the kitchen. If you happen to have more time to spare, you can always sub in fresh beans and tomatoes and/or make your own chili seasoning.
I love spicy food. If fact, I even sprinkle extra hot sauce or ghost chili flakes on my bowl. If you prefer a milder version, I’ve included the necessarily alterations for that. That’s the great thing about this recipe, It’s completely customizable. No matter which way you do it, it’s sure to be a tasty and hearty dish especially perfect for chilly days.
- 3-4 Cloves Garlic
- 1 Diced Medium Onion
- 2-3 Diced Jalapeños
- 1 Package Veggie Ground (gluten free brand if need be, lentils can also be used)
- 1 15oz Can Kidney Beans (drained)
- 1 15oz Can White Beans (drained)
- 1 15oz Can Black Beans (drained)
- 2 14.5oz Cans Diced Tomatoes
- 1 Vegan Chili Seasoning Packet
- Dice the onion, jalapeños and garlic
- Heat a large non stick pot or dutch oven.
- Add the onion, jalapeños and garlic to the pot and sauté 2-3 mins on medium heat (use a splash of vegetable oil if it starts to stick)
- Add the veggie ground to the mixture and cook till heated through
- Add the beans, tomatoes and chili seasoning
- Simmer 5-10 mins to let the flavors marry
- Serve with cashew cream, lime wedges, and fresh herbs such as parsley or cilantro
- You can control the heat of this dish by using different varieties of chili. For example, you can use Habaneros for more heat. For a mild version, use bell pepper.
- This dish is great with a side of corn bread or garlic bread.
In case you missed it….4th Annual Vegan Chili Cook-off
Prepare To Get Cookin’