Earlier today before I left to teach for the day, I made a pot of vegan chili. I modified a recipe that I had and it turned out really well. Here is the recipe:
1 large onion (or 2 small ones) diced
2 garlic cloves minced
1 teaspoon Oregano
1 teaspoon Cumin
1/2 teaspoon Sage
1/4 cup Chili powder
salt to taste
1 red bell pepper diced
2 carrots shredded
1 14 0z can of Kidney Beans
1 28 oz can of crushed tomatoes
1/2 cup long grain brown rice
4 cups water
vegan sour cream and Monterrey Jack cheese for garnish
Saute onion in a skillet for about 5-7 minutes until it is very soft. Then add the garlic, oregano, cumin, sage and chili powder and saute for about 1 minute. Remove from heat and set aside. Place all other ingredients into a slow cooker and turn on high. Add the onion mixture, and let the whole thing cook for a few hours. The longer you let it cook the better. Check the chili often, you might add a can of tomato paste if you like a thicker chili. Then, place in bowls with a little vegan sour cream and cheese and your done!
This is a fantastic and filling meal. The recipe that I based it off of is from "Skinny Bitch in the Kitch." I thought they were genius for adding brown rice to chili! The long grain brown rice sort of acts as ground meat crumbles, and the bell pepper and carrots just add a little bit more vegetation. Overall this is a really tasty chili. This is perfect for a busy day because it doesn't take long to put together and then you can just leave it alone and when dinner time comes it is ready! Also, this recipe makes a lot so you will have plenty of yummy leftovers. I wish I had been able to take a few pictures, but the camera battery was dead. I will be sure to have a functioning camera next time I cook.
Well, that is about all on the dinner front. Only 2 more days until our Disney adventure begins.
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