One Pot Vegan Chili

 

If you live in the Northeast, you know the volatile weather we have been experiencing. Show, rain, negative degree temperatures one day and 40 degrees the next. I feel like we have been on a roller coaster ride courtesy of Mother Nature. And, we have no choice to stay on the ride whether we like it or not. So we make the best of each day, we are thankful and we spend a lot of time in the kitchen creating comforting meals to make it through the cold winter days. This protein packed vegan chili is perfect to fill your belly with warn goodness and a hint of spice to get your blood warmed up. One bite and you will feel like you’re in the Caribbean with the sun shining on your face. Ok, maybe not but its a really good and easy chili recipe so make it and enjoy it.

 


Please follow and like us:
Follow by Email
Facebook
Facebook
Pinterest
Pinterest
Instagram
Yummly
Twitter
Google+
Print Recipe
One Pot Vegan Chili
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Prepare your ingredients. Chop peppers and onions, rinse can of beans and crumble tempeh. Set aside
  2. Heat olive oil in a large pan on medium-high heat. Add tempeh and brown lightly. Add onions, mixed bell peppers and jalapeno and cook for 3-5 minutes. Add tomato paste and cook for additional 3-5 minutes. Keep and eye on it and stir. This will cook out the tomato paste. Be sure not to burn it.
  3. Add southwest spice. Add beer to deglaze the pan and stir, scraping all the bits from the pan. Keep cooking for 3-5 minutes to cook out the alcohol.
  4. Add diced tomato and kidney beans. Reduce heat to low medium, cover and let simmer for 30 minutes.
  5. Ready to serve. Add avocado, scallions, tortilla chips, vegan cheese etc...

Leave a Reply

Your email address will not be published. Required fields are marked *