Recipe for Vegan Chili
One of the dishes I was afraid that I would miss with my new vegan diet is chili, but as it turns out - I don't have to do without!
:-)
This rich, flavorful, chili will have everyone -- even the most ardent carnivore -- coming back for seconds!
The night BEFORE:
Soak a package of dried pinto beans* - or a mix of pinto & red beans - in cold water overnight to reduce the cook time next day.
A couple of hours before:
Rinse the beans and place in a large pot, cover with water and bring to a low boil. Let simmer for 2 hours or until beans are tender.
During this time add (more or less to suit your taste):
1 Tablespoon Chili Powder
1 teaspoon Cumin Powder
Healthy Handful of chopped, fresh cilantro
1 teaspoon Sea Salt
1 Tablespoon Garlic Powder
1 Med/Large Onion - Diced
Couple shakes of dried pepper flakes
When the beans are tender, mix together in large fry pan: 1 package vegan ground crumbles, 1 package soyrizo**, One 15oz can diced tomatoes and heat through, stirring often.
Strain the beans, reserving some liquid.
Add "meat" mixture to beans, adding reserved liquid to obtain the desired chili consistency and serve with fresh bread. Or mix with some white rice in a tortilla for an awesome burrito!
*****NOTES********
*If you don't have time to go the dried-bean-route, don't worry - canned beans work well too! :)
**Soyrizo can be a bit spicy for some folks. If you like your chili on the milder, rather than wilder, side - use 1/2! ;-)
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