Since the winter is upon us, its time we all start craving comfort foods. What better way to pass the long winter than with warm delicious food?! This week’s vegan recipe is the great winter warmer: chili! This recipe is easy and relatively quick compared to some chili recipes. Don’t be scared away by the long list of ingredients (most are veggies and spices)!  So take a break from the frigid weather and warm your body as well as your soul.

Chili and Cornbread Photo By: serenejournalVegan Winter Warmer Chili

Prep Time: 10 Minutes   Cook Time: 30 Minutes   Serves: 6 People

1 3/4 Cups Canned Kidney Beans
3/4 Cup Canned Black Beans
1 Can Cooked Corn
1 14oz Can of Tomatoes
1 6oz Can of Tomato Paste
3 Tbls Soy Sauce
2 Tbls Olive Oil
1 Onion, Chopped

1 Green Bell Pepper Chopped
1 Zucchini, Chopped
2 tsps C
hili Powder,
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Oregano
1/4 tsp Thyme
Cayenne Pepper to taste

First chop the onion, green pepper, and zucchini and cook the veggies in olive oil in a skillet. Saute the veggies until soft or the onions turn translucent.  In a large pot add the tomato paste, tomatoes, corn, kidney beans, and black beans. Keep on medium and stir in the sauteed veggies, soy sauce, and all spices. Let the mixture simmer, stirring occasionally for 25 minutes. Ready to serve immediately. A great way to top it off is with a dollop of Tofutti Vegan Sour Supreme and some shredded Follow Your Heart Cheddar Cheese.  Also, its great idea to serve with some delicious vegan cornbread or over tortilla chips.

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