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  • Elizabeth Carroll

Vegan Chili

So good your friends won't even know its vegan!


Ingredients:

1T Olive Oil

2 Shallots, minced

1t Minced Garlic

1 Bag (13.7oz) Garden "The Ultimate Beefless Ground" Crumbles

2 1/2T Chili Powder

1T Cumin

2T Tomato Paste

1T Garlic Powder

2t Salt

1t Black Pepper

1/4 Cayenne Pepper

4c Vegetable Stock

1 - 14.5oz Can Petite Diced Tomatoes

1 - 16oz Can Red Kidney Beans

1 -8z Can Tomato Sauce


Suggested Toppings:

Shredded Cheese

Sour Cream

Green Onions

Fried Onions

Fritos Chips / Tortilla Chips


Directions:

1. In large pot, heat olive oil over medium heat

2. When oil is hot, add in shallot and minced garlic. Cook 2-3 minutes until shallot is fragrant and soft

3. Add in Gardein crumbles, cook 3-4 minutes, until heated through (they are already cooked and just need to be heated)

4. Add in chili powder, cumin, tomato paste, garlic powder, salt, black pepper, and cayenne. Stir until well blended

5. Add in broth, diced tomatoes, beans, and tomato sauce. Increase heat and bring to a low boil

6. Cover, reduce heat to low, and simmer 15 minutes covered

7. Remove cover, and simmer an additional 10 minutes

8. Turn off heat, let chili sit on hot burner for 5 minutes

9. Top with desired toppings and enjoy!

Makes approximately 6 servings


Notes:

Feel free to use a small yellow onion instead of shallots. Shallots were all I had in the pantry when I went to make this recipe, else I would have used an onion!


My recommendations for Vegan Shredded Cheese - Violife Just Like Colby Jack Shreds

Vegan Sour Cream - Kite Hill Sour Cream Alternative





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