June 14, 2018
This chili is so hearty and delicious you won’t even miss the meat! I have been making this version for over 25 years now and it still remains a family favourite. Carnivores, omnivores, and herbivores alike all comment this is some of the best tasting chili their taste buds have ever had the pleasure of meeting! This makes a fairly large portion so you may want to freeze some for later or possibly cut the recipe in half. Enjoy!!!
Vegan Chili Recipe
Ingredients
- 4-14.5 oz cans of chili beans
- 2- 14.5 oz cans dark red kidney beans
- 2- 14.5 oz cans diced tomatoes
- 1- 6 oz can tomato paste (1 can of water)
- 1- 4 oz can of diced green chiles (or 1 fresh)
- 1 medium zucchini, quartered
- 2-3 large carrots, peeled and sliced
- 1 green bell pepper, diced
- 4-5 large cloves garlic, minced
- 2 fresh jalapenos
- 1 sweet, yellow onion (or may use red), diced
- 1 T oregano
- 1 T basil
- Crushed red pepper, salt and pepper, chili powder, garlic powder, onion powder (all to taste)
***Note*** I use organic, non-BPA lined cans whenever possible and organic produce and spices as well.
Directions
- Sautée garlic in a little olive or avocado oil until slightly brown
- Add beans, sauce, vegetables and spices
- Simmer all ingredients together for about an hour, stirring frequently
- May top with shredded cheese (or vegan shredded cheese) and/or sour cream if desired
Bon Appetite!
