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.
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.