cruelty free · food · recipes · vegan

Vegan Chili to Rule All

Like most of the United States, it’s starting to get cold here in North Carolina. And when I say cold, I mean freezing. I’m currently fostering a dog, Maya, and after we come in from outside she SPRINTS into the bedroom to get underneath the covers. This is serious, you guys! So, I thought what’s the most perfect meal to make when it’s cold? Chili! This is my first time making homemade chili and I thought it was going to be much harder but it was actually very easy. Perfect for a chilly evening!

vegan chiliIngredients:

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 4 carrots, sliced
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1, 16-ounce can kidney beans, rinsed and drained
  • 1, 16-ounce can black beans, rinsed and drained
  • 1, 15-ounce can tomato sauce
  • 2, 14.5-ounce cans no-salt-added diced tomatoes in juice
  • shredded vegan cheese to garnish (optional)

Instructions:

  1. Heat oil in a large soup pot over medium-high heat.
  2. Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
  3. Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
  4. Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.

Yield: 8 servings

Serving Size: 1 cup

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