Nothing warms the heart and the belly like a good old fashioned bowl of chili. But, being a vegan, the old fashioned way wasn’t going to cut it for me. This recipe has all the comforts that chili offers without any of the meat, dairy, or other animal byproducts one finds in traditional recipes.
Even if you don’t follow a vegan lifestyle, something like this is great to try when it comes to keeping up with that New Year’s resolution to lose weight or adopt healthier eating habits. While vegan food is versatile and delicious, it certainly isn’t for everyone – but that doesnt mean you can’t add in a few vegan friendly recipes to your weekly dinner menu. I bet you’ll like this one so much that you won’t even miss the meat! Let us know how your chili turned out in the comments below.
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 large yellow bell pepper,chopped
5 cloves garlic, minced
2 teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground pepper
(2) 15-ounce cans black beans, rinsed
3 large tomatoes, diced
1 canned chipotle peppers in adobo sauce, minced
2 cups vegetable broth
Juice of 1 lime
1 avocado, diced
1/2 packet of Beefless Ground Beef or the preferred meat substitute of your choice
1/2 cup chopped fresh cilantro
Step One: Heat oil in a pot over medium-high heat. You’ll want a pot that can contain all of your chili. Add garlic, chili powder, cumin, oregano, salt, pepper, onion, and bell pepper. Cook for about 5 minutes or until the garlic appears tender.
Step Two: Add beans, diced tomatoes, chipotle to your desired taste, broth, and ‘ground beef’ (or other meat substitute), then bring to a boil over high heat. Once it boils, lower to a medium heat and let simmer for 25 minutes.
Step Three: Remove from heat and allow it to cool for 5 minutes. Add lime juice and stir in evenly.
Use the avocado and cilantro as a garnish for the bowl – being as generous as you prefer. Enjoy!