Vegetarian (or Vegan) Chili even Meat-Eaters love. (I swear it!)

We eat a lot of chili at our house, and when we started eating vegan as often as possible, coming up with an alternate recipe was tops on my list.   This is my final version.   I actually have meat-eaters request this dish.  Vegetarian (or Vegan) Chili even Meat-Eaters love. (I swear it!) I promise it’s a keeper. 🙂



Ingredients:

Water
2 large onions, chopped
2 tablespoons garlic, chopped
1 red or green pepper, chopped
1 or 2 carrots, sliced into thin rounds or chopped
1 large head cauliflower, chopped (Frozen is okay)
1/2 broccoli crown, chopped (Frozen is okay)
2 large tomatoes, chopped or 1 small can chopped tomatoes
1 cup tomato sauce (I use canned)
1 1/2 cups cooked kidney beans OR 2 small cans
1 small can black beans (optional)
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons crushed red pepper
1 teaspoons cumin
1 cup broth (I use beef, but you can use vegetable or chicken)
2 tablespoons apple cider vinegar
Garnish with sour cream (vegan is okay, so is Greek yogurt) and scallions

SUPER EASY DIRECTIONS:

Vegetarian (or Vegan) Chili even Meat-Eaters love.
Gather you stuff.
Pre-cook the beans if you aren’t using canned.
Vegetarian (or Vegan) Chili even Meat-Eaters love.
chop or slice onions, carrots, and garlic and add to pot.  Simmer in enough water to just barely cover.
Vegetarian (or Vegan) Chili even Meat-Eaters love.
chop the broccoli, cauliflower, and pepper and add to the pot.  Add water to keep everything wet but maybe not the top stuff completely submerged.
IMG_0928
add tomatoes, tomato sauce, broth, vinegar, and spices
Vegetarian (or Vegan) Chili even Meat-Eaters love.
add your beans and simmer all of it for a while until everything is tender
Vegetarian (or Vegan) Chili even Meat-Eaters love.
garnish with sour cream and scallions when ready to serve! (Vegan options or even Greek yogurt can be substituted as well.)

Viola. Enjoy!

Vegetarian (or Vegan) Chili even Meat-Eaters Love

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • Water
  • 2 large onions chopped
  • 2 tablespoons garlic  chopped
  • 1 red or green pepper chopped
  • 1 or 2 carrots sliced into thin rounds or chopped
  • 1 large head cauliflower chopped (Frozen is okay)
  • 1/2 broccoli crown chopped (Frozen is okay)
  • 2 large tomatoes chopped or 1 small can chopped tomatoes
  • 1 cup tomato sauce I use canned
  • 1 1/2 cups cooked kidney beans OR 2 small cans
  • 1 small can black beans optional
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 teaspoons crushed red pepper
  • 1 teaspoons cumin
  • 1 cup broth I use beef, but you can use vegetable or chicken
  • 2 tablespoons apple cider vinegar
  • Garnish with sour cream & Green onion vegan is okay, so is Greek yogurt and scallions

Instructions

  1. Pre-cook the beans if you aren't using canned.
  2. Chop or slice onions, carrots, and garlic and add to pot.  Simmer in enough water to just barely cover.
  3. Chop the broccoli, cauliflower, and pepper and add to the pot.  Add water to keep everything wet but maybe not the top stuff completely submerged.
  4. Add tomatoes, tomato sauce, broth, vinegar, and spices
  5. Add your beans and simmer all of it for a while until everything is tender
  6. Garnish with sour cream and green onion when ready to serve! (Vegan options or even Greek yogurt can be substituted as well.)

 



*Affiliate links on this page are monetized.

2 Comments

2 Trackbacks / Pingbacks

  1. 5 Steps to Meal Planning Made Easy - The Modern Day 50s Housewife
  2. Part 2-–the 1950s Diet -- The Modern Day 50's Housewife

Leave a Reply

Your email address will not be published.


*