vegan chili
(1 rating)
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I love this chili. I was hankering for chili one day but all I had in my pantry for chili was a can or organic kidney beans and a can of tomato sauce. I always have fresh veggies on hand so I invented this amazing chili recipe. This recipe is also used in my dairy free enchilada recipe.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
35 Min
Ingredients For vegan chili
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1/2green bell pepper, diced
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1/2small onion, diced
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1big, organic or homegrown tomato, diced
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1 Tbspcoconut oil
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1 canorganic kidney beans, rinsed
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1 tspcumin
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salt to taste ( i only use redmond real salt)
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2 tspgarlic powder
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2 Tbspchili powder
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1/8 tspground red pepper
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5 Tbspmuir glen tomato sauce
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2 Tbspflour
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2 Tbspwater
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1/2 cwater
How To Make vegan chili
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1Saute veggies in oil for 5 minutes on medium high. Add 1/2 cup water, beans, and spices. Bring to a boil then simmer or medium low for 10 minutes. Add in tomato sauce simmer another 10 minutes. Use a potato smasher to break up beans. Mix flour and 2 tbsp water then add to the pot. Stir and simmer another 10 minutes. Serve with crackers or on hotdogs or just eat it plain like I do. And there you are
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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