It Was About Time I Shared This VEGAN CHILI Recipe. My Famil

it was about time i shared this vegan chili recipe my famil multip img beff



It was about time I shared this VEGAN CHILI recipe. My family and I have been eating this chili for YEARS now and it’s the perfect meal to welcome the cold weather with. Check out the details below.

Ingredients:

– 1 can kidney beans
– 1 can (795ml) crushed tomatoes
– 1 sweet potato
– 1 onion
– 2 garlic cloves
– 2 peppers (I normally do two different colours)
– 1 cup chopped mushrooms
– 1 zucchini
– 1 tbsp cumin
– 1 and 1/2 tbsp chili powder
– A dash of cayenne pepper
– Garlic powder
– Black pepper
– Pink Himalayan salt

Method:

1. Preheat oven to 350F. In the meantime peel and chop your sweet potato. Cook in oven (with avocado oil) for 25 min or until a fork can pierce through.
2. Wash cut and prep all the other ingredients.
3. Sauté onion and garlic in a large pan or wok with avocado oil. Add in your spices.
4. After about 3 min add in your peppers, zucchini and mushrooms. Cook on medium heat until peppers have softened.
5. Add in your strained kidney beans and the can of crushed tomatoes. Mix.
6. Once the potatoes are cooked add them into the chili.
7. Give the chili a taste and adjust seasonings as necessary. I usually add a bit more chili powder and more garlic. Stir everything together and let the chili sit on medium to low heat for at least another 15min. Of course the longer you let it sit the more flavourful but we’re usually too hungry to let it sit for much longer.
8. Enjoy with a baguette or add vegan/non vegan sour cream on top and dip in nacho chips!

#vegan #veganeats #veganchili #plantbased #chili

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