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
-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
- Chop onions and peppers. Saute in a splash of veggie broth until soft and translucent.
- Add minced garlic, saute until fragrant
- Add tomatoes, tomato sauce, and remaining vegetable broth
- Add all spices. Stir well
- Add kidney beans, black beans, and refried beans and stir
- 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
- Give one more good stir and bring to a slow boil
- Reduce heat, cover, and simmer for 15 to 30 minutes.
- Enjoy your environmentally-friendly, cruelty-free chili! 🙂