HOW TO MAKE VEGAN CHILI

Vegan chili is a great recipe to use leftover veggies in from the week. Peppers, spinach, corn and zucchini all make great additions.

Vegan & Gluten-Free Chili

Nija Clark

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Mexican

Servings 6

Ingredients

  

1x2x3x

• 2 28 oz cans Chopped Tomatoes
• 1 Package Soy Crumbles
• 1 14.5 oz White Beans, drained and rinsed
• 1 14.5 oz Black Beans, drained and rinsed
• 1 14.5 oz Red Kidney Beans, drained and rinsed
• 1/2 cup Brown Sugar
• 2 tablespoons Chili Powder
• 2 tablespoons Extra Virgin Olive Oil
• 1 Red Onion, chopped
• 1 Large Onion, peeled and chopped
• 1 Red Bell Pepper, chopped
• 1 Yellow Bell Pepper, chopped
• 1 Green Bell Pepper, chopped

Instructions

 

• In large pot add olive oil. Saute onions and peppers for 5 minutes
• Add crumbles, chili powder, brown sugar and tomatoes and simmer for 15 minutes
• Add beans and heat slowly for another 15 minutes
• Salt and pepper to taste

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