Friday, January 07, 2011
Just a quick little recipe I came up with for a vegan chili! It's not super thick...it's more like "chili soup"...to anyone who reads this: I hope you enjoy it! Plus, only one big saucepan is needed! Makes 6 slightly-more-than-one-cup servings at ~240 calories per bowl.
2 tsp olive oil
1/2 medium onion, chopped
1 bell pepper, chopped
3 baby carrots or 1 regular carrot, shredded
2 cloves garlic, minced
1/2 block extra firm tofu, chopped, or ~2 cups soy "burger" crumbles
2 cups low-sodium vegetarian broth (less, if you desire thicker chili)
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can diced tomatoes
1 small can tomato sauce (more, if you like a thicker chili)
3 tbsp chili powder
1/2 tsp cayenne pepper (I like mine spicy)
salt and pepper to taste (I used coarse-ground black pepper and a dash of white pepper)
1 1/2 tsp Italian seasoning
1 tsp Mrs. Dash
1) Heat large saucepan (about a 6 quart soup pot) over medium heat. Add olive oil; add onions and bell peppers and cook until onions are just translucent. Add tofu and cook about 2 minutes more (here, I added a few dashes of pepper to flavor the tofu). Add shredded carrot and garlic; cook another minute.
Add black beans, kidney beans, diced tomatoes (and their juice), and the veggie broth (again, less than the 2 cups I used if you like a thicker chili). Stir, then add spices. Turn heat to Low, cover, and allow to simmer for 30-45 minutes, or until everything is tender. If desired, cook an additional ten minutes uncovered to thicken.
Serve with a salad, baked potato, or some good bread :)
To anyone who reads this: good luck and I hope you enjoy the recipe!!