Who doesn't love a good bowl of hearty chili on a cold winters day? I sure do! Heck, I eat chili anytime of the year. It's delicious and definitely a comfort food in my family. Serve with a side of cornbread makes it the best meal ever!
Ingredients:
2 jars Salsa (your favorite will do)
1-15 oz can black beans, drained and rinsed
1-15 oz can pinto beans, drained and rinsed
1 cup TVP (textured vegetable protein) or vegan meat substitute
1/2 cup diced red bell pepper
1/2 cup diced carrot
1/2 cup diced zucchini
1 garlic clove, minced
2 cups vegetable broth
1/2 tsp each ground cumin, garlic powder, onion powder, paprika
Salt and pepper to taste
1 Tablespoon oil to saute vegetables
Instructions:
In a pot, sauté the zucchini, bell pepper and carrots, until tender.
Add the garlic and sauté for another minute, then add the vegetable broth and TVP. Simmer for 2 minutes. Add the black beans and salsa to the pot and cook for about 20-25 minutes or until the chili thickens and liquid reduces.
Serve and enjoy topped with vegan cheese, onions, avocado, corn chips or have with a side of cornbread like my family.
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