Hearty and Delicious Vegan Chili

March 1, 2015 — Leave a comment

Vegan Chili I am lover of delicious, warm and hearty meals during the winter months! I used to eat lots of chili before I went vegan, so I had to try my hand at making a vegan version of one of my favorite meals. Try this healthy vegan chili on a cold day. It is fantastic over fries or can be eaten by itself. It will surely warm you up! As an advocate of health, I have discovered that cooking with water instead of oil does not diminish the taste of this meal, so here is low-fat, oil-free vegan recipe for yummy chili.

Ingredients:

1 onion, chopped

1 red pepper, chopped

1 large carrot, minced

1 celery stalk, minced

4 garlic cloves, minced

1 – 15oz can of cooked kidney beans OR 15oz combo of cooked red beans and kidney beans

4-5 Roma tomatoes, chopped OR 1 – 15oz can tomato puree

3 Tbs. ketchup

1 Tbs. chili powder

1/8 tsp. cayenne pepper

¼ tsp. black pepper

½ tsp. salt

water

Vegan Chili Process: In a medium sauce pan on medium heat, cook carrots and celery for 10 minutes in a small amount of water. Add onions and peppers. Cook for 5-10 minutes or until done. Be sure to add more water, in small increments if mixture becomes dry.

Add tomatoes or tomato puree and all spices. Mash the tomatoes until they become liquid. Add more water for a thinner consistency. Cover and cook for 30 minutes on low heat.

Add beans and stir. Heat for 5 minutes. Serve over French fries or serve with French bread.

Enjoy!

© 2015, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.

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