Chili may be one of the best meals for a crisp autumn day. Even though it isn’t really all that crisp here in Arizona it still makes a very tasty meal. I’ve mention before that I grew up in Texas so we don’t take our chili lightly, the spicier the better.
With this recipe I rein in the spices but feel free to add more (or less) to suit your taste buds. Sometimes I’ll make it mild then scoop some out for my kids then add more spices to the remainder for my husband and I.
If you are new to a plant-based diet this recipe is perfect because you don’t notice anything is missing.
Very Vegan Chili (Texas Style)
- 3 cans of beans OR about 6 cups of cooked beans, any variety
- 1 medium onion, diced
- 1 can diced tomatoes OR about 3 tomatoes, diced
- 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos
- 1 8 oz can tomato sauce
- Chili powder to suit your tastes. Some people use 1 or 2 Tbsp. I use 1/4 to 1/2 cup but most people can’t handle that.
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- Add beans, diced onion, tomatoes, peppers, and tomato sauce to a large sauce pan and cook until onions, peppers, and tomatoes are cooked.
- Add spices to suit your individual taste preferences.
- Heat until extra liquid, if any, has cooked out.
This meal is great on a cool day, it is hearty and filled with fiber. Cornbread or crackers make a great accompaniment. Perhaps my favorite way to enjoy chili is on a baked potato. This recipe also freezes well so make a big batch and save some for a rainy day.
This recipe also works great in the Crock Pot but since the beans are already cooked it can be made on the stove fairly quickly.
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