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Thick and Hearty Vegan Chili

What you need: 

1 tbsp olive oil

1 medium onion, chopped

4 cloves garlic, chopped/minsed/pressed (I love garlic - put in more or less, depending on what you like)

1 (15 ounce) can diced tomatoes

2 cans tomato sauce

2 cups water

2 (15 ounce) cans of beans (I use black beans and kidney beans)

2 tsp. "Better than Bullion" concentrated stock (or 2 cans of veg broth or 2 c. water)

1 (15 ounce) can of corn

2 tbsp chili powder

1 tsp cumin

1 tbsp curry powder

1/2 cup rice

pepper to taste

Optional: chopped potatoes, brocolli, noodles, etc. You can mix it up with this recipe. Add what you love!

 

What you do: 

1. Rinse the beans and corn.

2. Heat the olive oil in a large pot over medium heat. Stir in the onion, and sautee until the edges are nearly translucent.

3. Add garlic and sautee for 1 minute. 

4. Add all other ingredients except for rice.

5. Bring to a boil, reduce heat to low, and cover with a lid. Simmer 30 minutes, then add rice. Simmer for an additional 30 minutes, or until rice is ready. 

*** Note: Cornbread goes well with this chili!!! 

Preparation Time: 
15 min
Cooking Time: 
1 hr
Recipe Category: 

SO HOW'D IT GO?

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