This is my favorite VEGAN CHILI recipe....not to hot, not too cold...JUST RIGHT!
If you plan ahead, you can cook the beans up from scratch ahead of time, but if you are in a hurry and just want to open cans...here is the recipe:
1 - 15 oz. Kidney Beans, drained & rinsed
1 - 15 oz. Black Beans, drained & rinsed
1 - 15 oz. Pinto Beans, drained & rinsed
1 cup of frozen corn
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 - 28 oz. can crushed tomatoes
1 cup vegetable broth
5 garlic cloves, minced
1 HEAPING Tab. Chili powder
1 tsp. cumin
1 tsp. coriander
1 tsp. carob powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
A couple splashes of Bragg's Liquid Aminos
1/2 tsp. salt
1. Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all the canning liquid is gone.
2. Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.) Bring to a boil. Reduce heat and simmer for 30
min or longer as needed.
3. Once the chili is done cooking, you can top it with anything you like: 1 Tablespoon vegan cheese or vegan sour cream, vegan yogurt or tortilla chips..