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Hearty, Healthy Vegan Chili in 20 Minutes
Do you have 20 minutes to spare? Then you have enough time to make this chili that you wouldn't guess was vegan. This recipe will make a big pot of chili that will serve 6-8 people, or provide lots of leftovers, that like any chili, are just as good, if not better, the second day.This was adapted from a recipe my parents used to make with actual meat, so everything else is the same (sans meat). I even made this version for them one time, and they couldn't believe that it wasn't a meat-based chili. I guess it's a testament to both how far meat-substitutes have come, and also the strength of the recipe.
1 package of ground-beef style veggie crumbles
1 can of stewed tomatoes
1 can red kidney beans, drained
1 packet of chili seasoning
1 medium white onion, diced
1 green pepper diced
1/2 cup water
1 tbs. vegetable oil
(And if you want to add some heat, since a lot of times pre-packaged chili seasonings aren't too hot, add in a bit of diced jalepeno).
Sautee the onions and green peppers in the vegetable oil in a large pot until the onions are transluscent and smelling sweet, and both vegetables are slightly soft. (If you're using the jalepnos, add them in during this point as well). Add in the veggie crumbles, and cook according to package directions. Next, add in the kidney beans, and the tomatoes; put the tomato juice into the pot as well.
Mix the chili powder with half a cup of water (the package directions will usually say to mix it with one cup, but I use less as I find it makes the chili too watery, and anyhow, you have the tomato juice in there as well).
Let all of this simmer for about 10 minutes. Since it's not real meat anyhow, no need to simmer it forever, but just for a little while to help the flavors mix together. Enjoy!