During the winter months in chilly Chicago I am always looking for something to keep me warm and comfy. Nothing says warm like the comfort food, chili—especially Vegan style.
I like my chili spicy so I definitely add cayenne and jalapeno pepper. For those of you who are not a fan of “the spicy,” you may want to delete these items from the recipe.
I want to share with you a trick that my mom taught me. Instead of using kidney beans use baked beans—it gives the chili a hint of tanginess. This also makes for a nice combination of tangy, sweet and spicy all rolled up into one. This my friend is heaven on seven! Enjoy!
Vegan Chili
Prep Time: 25 min
Total Time: 35 min
Makes: 6 servings, 1 cup each
1 red pepper, chopped
1 green pepper, chopped
1/4 cup chopped red onions
2 cloves garlic, minced
1 jalapeno pepper
Cumin powder
Chili powder
Cayenne pepper
Sea salt
2 Tbsp. olive oil
1 can (15 oz.) tomato sauce or 1 can of diced tomatoes
1 can (15 oz.) chili beans or kidney beans
1 pkg. (12 oz.) frozen BOCA Ground Crumbles
Heat the olive oil in a large pot over medium heat. Stir in onions, green and red peppers, jalapeno peppers and garlic. Season the vegetables with cumin, chili powder, cayenne and sea salt. When vegetables are heated through, mix in the Boca crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season the chili with chili powder. Stir in the kidney or chili beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.
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