vegan chili
(1 RATING)
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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prep time
10 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 1/2 - green bell pepper, diced
- 1/2 - small onion, diced
- 1 - big, organic or homegrown tomato, diced
- 1 tablespoon coconut oil
- 1 can organic kidney beans, rinsed
- 1 teaspoon cumin
- - salt to taste ( i only use redmond real salt)
- 2 teaspoons garlic powder
- 2 tablespoons chili powder
- 1/8 teaspoon ground red pepper
- 5 tablespoons muir glen tomato sauce
- 2 tablespoons flour
- 2 tablespoons water
- 1/2 cup water
How To Make vegan chili
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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