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Jill

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!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 or maybe more!
Course: Main Course
Cuisine: American
Ingredients Method Notes

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"

Method
 

  1. Chop your onions using your trusty onion goggles
  2. Gather up all your spices
  3. 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 thyme
    Add beans.
    Mix in tomato sauce,(I use spaghetti sauce) and canned chopped tomatoes.
  4. 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 full
    Serve 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!