Monday, October 8, 2012

Easy Vegan Chili

     Served aside some roasted carrots and squash and an arugula salad

Whether you're cooking for a vegetarian, trying to eat healthier or just looking for something new, this is a great easy vegan recipe.  I basically just take my simple turkey or chicken chili recipe and sub in a little vegan soy crumbles instead of the meat. It still tastes great and you don't feel like you're eating vegan food --- it's just cheaper and a little leaner than a meat chili.

Here's the simple recipe for a large batch. Cut it in half if you don't want tons of chili but this is the best recipe for easy frozen dinners.  Just freeze leftovers and reheat whenever you don't feel like cooking but you want a home cooked dinner.

-2 large cans (30 oz) chopped diced tomatoes
-2 chopped bell peppers
-1 chopped onion
-1 1/2 cup chopped or pre-shredded carrots
-1 cup chopped celery
-1 can beans (white, black or brown)
-2 packets of Mild or Hot chili seasoning - add more or less to taste.
-Frozen corn or peas (optional)
-1 cup protein packed soy crumbles--- I like "Lightlife Smart Ground" --- it looks like ground meat and you just have to heat it up. It has decent flavor but isn't so powerful that it tastes fake.

-Saute the veggies in a big pot until they are starting to soften.
-Add the cans of diced tomatoes (don't drain these) and add the seasoning.
-Once everything is well seasoned and hot stir in the ground veggie crumbles and let cook on low for an hour or so so the flavors really set in. You could also just throw everything in the slow cooker and let it go for an hour or 4.

Serve with toast or roast squash and some avocado to cool it off!

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