Vegan Chili Recipe

veggie_chili
Winter is upon us! This is one of my favorite cold night meals.
3 organic tomatoes diced (2 can of organic stewed tomatoes if fresh are out of season)

3 15 oz. cans of organic tomato sauce
1 15 oz. can of organic red kidney beans, rinsed, drained
1 15 oz. can of organic cannellini beans, rinsed, drained
1 15 oz. can of organic corn, drained
1 large carrot, diced
1/4 white onion diced (or 1 tsp. onion powder)
3 TBL chili powder & nutritional yeast- may need to adjust based on how strong of a taste you like
1-2 TBL cumin
2 cloves garlic
1 tsp sea salt
1 Small jar of pickled jalepenos, diced w/ a little juice.

Directions: Sweat the onions and garlic with some olive oil together in a saucepan on low/med heat. In a separate larger size saucepan combine together all other ingredients on low-medium heat and add the onions once they are browned. Let simmer on low for 45 minutes. Serves 4 people. Serve with cornbread laying on top of the chili.

Advertisements

Leave a nice comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s