Food Fridays

Netflix and Chili

Feeling down from the cold weather? Trying not to eat meat but craving a delicious, hearty meal? Then this VEGAN CHILI is right for you! For all you college students, the ingredients only cost me $12 at Walmart, and this recipe yielded a HUGE pot of chili!

I found a recipe online for vegan chili a couple weeks ago, and finally decided to give it a try. I tweaked it a bit and added some ingredients to my liking, but if you’d like to check his recipe out, here you go.

Here is what you’ll need:

-1 large onion (diced)

-Red, green, and yellow bell peppers (1 of each)

-1 can of corn (choose whatever size you like, I did 15 oz because corn in chili is amazing.)

-8 oz tomato sauce (no salt added)

-1 can of diced RoTel tomatoes and green chilis

-1 can of dark red kidney beans (low sodium-not drained)

-1 can of pinto beans (drained)

-2 cups vegetable broth

-1 can of refried beans (no fat)

-1 tbs minced garlic (add more to your liking, garlic lovers)

-1/4 cup chili powder

-2 tsp ground cumin

-1 tsp paprika

-1 tsp oregano

-1/2 tsp garlic powder

-1/2 tsp black pepper

-Optional ingredients: 

-a dash of Siracha or another kind of hot sauce (if you like it extra hot like me!)

-a small can of chipotle peppers in adobo sauce

Instructions:

  1. Chop onions and peppers. Saute in a splash of veggie broth until soft and translucent.
  2. Add minced garlic, saute until fragrant
  3. Add tomatoes, tomato sauce, and remaining vegetable broth
  4. Add all spices. Stir well
  5. Add kidney beans, black beans, and refried beans and stir
  6. Optional step: take chipotle peppers out of can and chop into small pieces (it gets messy). Add peppers and remaining sauce from can to your chili. Stir well
  7. Give one more good stir and bring to a slow boil
  8. Reduce heat, cover, and simmer for 15 to 30 minutes.
  9. Enjoy your environmentally-friendly, cruelty-free chili! 🙂

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