Whenever the weather gets chilly, all I want is some good, hearty, comfort food. Something that will warm me up from the inside. This vegan chili recipe is just so perfect. So satisfying but light, just the way I like it. I have simplified the recipe so that it can be made in one pot very easily. Also, you can make a lot and freeze it. This is perfect for those busy bees who don't have the time to cook all time. Just heat it up, add some toppings and this meal will be the comfort food.
Ingredients:
1/4 onion, chopped
3 small green peppers, chopped
1/2 medium carrot, chopped
1 small can diced tomatoes with their juices
1 can kidney beans, rinsed and drained
1 tablespoon of chili powder
1/2 cup of dried minced soy meat
1/2 teaspoon of dried oregano
2 tsp of veggie broth (powder)
1 bay leaf
How to make:
Place all the chopped veggies in a pot. Pour in water until the veggies are just covered. Put the stove on a medium heat, put in the bay leaf in and boil the veggies for 2 minutes. Then, add the dried minced soy meat and cook for about 10 minutes. Add the beans and the diced tomatoes to the pot. Stir gently and add in the oregano, chili powder and veggie broth. Cook for another 5 minutes while gently stirring until the chili is nice and thick. Pour the chili into a bowl, add toppings and enjoy!
Toppings: chopped avocado, cherry tomatoes, tomatoes, nutritional yeast and some homemade multi-grain tortilla chips.
Homemade multi-grain tortilla chips
Ingredients:
1 multi-grain tortilla
olive oil
How to make:
Preheat the oven to 350°F. Cut the a multi-grain tortilla into 6 or 8 pieces. Grease a pan with olive oil and spread out the tortilla pieces. Place the pan in the oven and cook for about 10 minutes.
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