© Vegetarian-Fun.com
Easy Vegan Chili
For an easy vegan recipe, try making chili. Chili makes a great meal and can be very simple to put together. I buy the canned, pre-cooked pinto beans and canned diced or chopped tomatoes. You can make as much or as little chili as you please, gauging by the number of canned products you use.
I have good luck just using equal amounts of beans and tomatoes. Don't drain off the liquid in the cans; just dump it all into a crock pot or heavy sauce pan. Just be sure the cooking utensil you will be using for this easy vegan recipe is the correct size for the amount of chili you will be making.
Now that you have your beans and tomatoes in the pot, you can add, oh, about ½ C of chopped onion to each 32 ounces of the bean and tomato mix. If you wish, also put in one or two chopped cloves of garlic. I don't add salt to this easy vegan recipe because salt is already in the canned beans and tomatoes. One can always add salt to their individual serving.
Depending upon your personal preference, you can sauté the chopped onion and garlic in a small amount of oil before adding to the bean and tomato mixture. Once I get the chili powder in, I can't tell if anything has been sautéed or not. In order to get a quick and easy vegan recipe, I usually don't brown the onion and garlic.
Now we get to the chili powder. I add a generous amount, about ¼ C per 32 ounces of bean and tomato mix. It's going to be "a taste thing" with this easy vegan recipe. You will need to figure out what your heat tolerance is. You can always throw in some chili pepper flakes, or a jalapeño pepper.
Let the chili simmer over low heat for about 30 minutes. If you're using a crock pot, just keep it on low and let it go until you're ready to eat. It might be necessary to add a little water if the chili begins to get too thick. You can serve this easy vegan recipe with crisp saltine crackers, or you might want to try one of my favorite ways: ladled over spaghetti.
I have good luck just using equal amounts of beans and tomatoes. Don't drain off the liquid in the cans; just dump it all into a crock pot or heavy sauce pan. Just be sure the cooking utensil you will be using for this easy vegan recipe is the correct size for the amount of chili you will be making.
Now that you have your beans and tomatoes in the pot, you can add, oh, about ½ C of chopped onion to each 32 ounces of the bean and tomato mix. If you wish, also put in one or two chopped cloves of garlic. I don't add salt to this easy vegan recipe because salt is already in the canned beans and tomatoes. One can always add salt to their individual serving.
Depending upon your personal preference, you can sauté the chopped onion and garlic in a small amount of oil before adding to the bean and tomato mixture. Once I get the chili powder in, I can't tell if anything has been sautéed or not. In order to get a quick and easy vegan recipe, I usually don't brown the onion and garlic.
Now we get to the chili powder. I add a generous amount, about ¼ C per 32 ounces of bean and tomato mix. It's going to be "a taste thing" with this easy vegan recipe. You will need to figure out what your heat tolerance is. You can always throw in some chili pepper flakes, or a jalapeño pepper.
Let the chili simmer over low heat for about 30 minutes. If you're using a crock pot, just keep it on low and let it go until you're ready to eat. It might be necessary to add a little water if the chili begins to get too thick. You can serve this easy vegan recipe with crisp saltine crackers, or you might want to try one of my favorite ways: ladled over spaghetti.
Receive two FREE bonus ebooks!
1. Vegetarian recipes
2. Smoothie recipes
How? It's easy!
Privacy policy:
Your email address is safe;
we NEVER share our list.
1. Vegetarian recipes
2. Smoothie recipes
How? It's easy!
Privacy policy:
Your email address is safe;
we NEVER share our list.
