Easy Chili (WFPB)by Rebecca Gilbert
This vegan chili recipe is a hearty, filling meal. It’s easy to make and stores well for next-day lunches. I like to serve with crackers, but this dish is satisfying all on its own. If you’re exploring Meatless Monday, it’s a perfect dish. You won’t even miss the meat.
I really like this recipe because not only is it delicious, but it’s also easy on the budget!
½ yellow onion, diced
1 clove garlic, minced
½ large bell pepper, diced
1 tablespoon red pepper flakes
1 teaspoon cumin
14 ounces diced tomatoes
2 tablespoons tomato paste
1 teaspoon oil
15 ounce can kidney or pinto beans, drained
1 cup water
Salt and pepper to taste
Optional: 1 package vegan beef
Optional: top with vegan cheese
- Heat 2 tablespoons of oil or water in a medium-sized sauce pot. Add the onions and peppers. Sauté on a low-medium heat until soft (about 10 minutes).
- Add garlic, spicy pepper flakes, and cumin. Cook for 2 minutes until garlic turns golden. Add optional vegan beef. Cook for two more minutes until meat is browned.
- Add cup of water, tomato paste, diced tomatoes, and kidney beans. Stir until well combined. Bring to a boil, then simmer for 10 minutes or until desired thickness is reached. Add salt and pepper to taste. Optional: Top with vegan cheese.