The Best Veggie Chili

I went to a Waldorf school that served vegetarian lunches. Occasionally they served chili and cinnamon rolls, it wasn't a super amazing meal, but I enjoyed the combination of mildly sweet cinnamon bread with the mildly flavored chili.


This chili recipe was born from a recipe my mother found in a magazine when I was a kid that everyone loved, and became our staple chili recipe. Of course, back then we made it with beef, steak sauce, and added sour cream and cheese.


Now that I don't consume animals or their fluids, I of course modified the recipe, and it is fabulous.


You can make variations with different beans, lentils, tofu, green beans, corn, potatoes, or sweet potatoes, whatever you desire.


Because I like to make stuff quick and simple, I made a batch of my Banana Oat Cookies and just added some cinnamon and a little chopped walnut.

Recipe

1 Extra Firm Tofu / Or 1 1/2 cup dry lentils, cooked

1 1/2 Cups Dry kidney beans / Soaked & cooked, or 2-15oz cans

1-28oz Can crushed tomatoes

2 Cups onions / Minced

1 Large green bell pepper / Chopped

4 Cloves garlic / Minced

1 Qt Veg broth / Add water if needed

2 Tbsp chili powder

1 Tbsp cumin

1 Tbsp Vegan Worcestershire sauce

2 Tbsp Coconut aminos

2 Tbsp Liquid aminos / Or to taste

2 Small or 1 large sweet potato / Cubed, optional

1/2 Tsp red pepper flakes / Optional


Directions: Add onion to hot soup pot & cook for 5-7 minutes. Add green pepper & cook 5 more minutes. Add a little splash of water if it starts to stick & brown a lot.

Add garlic, cumin, chili powder, cook for 1 minute.

Add cooked kidney beans, cooked lentils or crumbled tofu, crushed tomato, broth, sweet potato & other seasonings.

Once hot, simmer until sweet potato is tender, stirring occasionally.


Serve with crackers, Cinnamon banana oat cookies, a baked potato, air fried fries, quinoa, or even whole grain pasta.

5 views0 comments

Recent Posts

See All