Jill's Vegan Chili
Chili is easy, beautiful and healthy. And, if you make it Vegan everyone can eat it and it's a win win! This is one of my most requested recipes. Try it...you won't regret it!
Ingredients
- 3 tablespoon olive oil
- 1 1/2 cups onion chopped
- 8 large cloves garlic chopped
- 6 cans Beans light red kidney, dark red kidney, black, cannelli...mix it up!
- 1/4 cup taco seasoning or one envelope packet
- 1 tsp basil dried
- 1/2 tsp oregano dried
- 1/2 tsp thyme dried
- 15 ounce tomato sauce can
- 2 cups vegetable broth adjust for desired thickness
- 1 jar pasta sauce your choice-optional
- 6 ounces chopped tomatoes canned
- 12 ounces veggie meal starter griller crumbles frozen-veggie "ground beef"
Instructions
- Chop your onions using your trusty onion goggles
- Gather up all your spices
- Heat oil in heavy saucepan over medium-high heat. Add onions. Saute about 8 minutes or until onions are translucent. Add garlic and saute for 3 minutes. Add vegan or vegetarian ground beef, warm completely Add taco seasoning, basil, oregano, and thymeAdd beans.
Mix in tomato sauce,(I use spaghetti sauce) and canned chopped tomatoes.
- Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.It makes about 3 large soup containers fullServe with avocado on top. To un-veganize it you can serve with sour cream and shredded cheddar cheese. To un-healthyize it you can serve with tortilla chips or fritos...Oh so yummy!
Notes
This is so easy and really great to keep in the fridge for a quick weekday meal for those lazy folks in your house who don't want to cook and microwaving is the best they can do!