|Vegan chili over pasta with nutritional yeast and flaxseed meal sprinkled over the top|
I have a hard time with onions and a slight allergy to bell peppers so here is my chili recipe which I can't seem to get enough of.....
Vegan Chili, No added fat, No Onions!
1 cup mushroom broth
1 1/2 cup diced celery
1 large can tomato puree
2 cans (13 oz typical) diced tomatoes
1 can white kidney beans
1 can red kidney beans
1 can black beans
1 can garbanzo beans
1 1/2 Tbsp. chili powder
1/2 tsp. pepper flakes
1 tsp cumin
1/4 tsp. salt
1/4 tsp. black pepper
1 bag frozen sweet corn
1/2 cup dry textured vegetable protein beef flavor (TVP) or other vegan meat substitute (optional)
Simmer for 30 minutes or at least until hot and bubbly.
Makes enough for several people or several days.
Serve 1 cup over 1/2 cup prepared couscous, quinoa or whole grain pasta.
We also like to make our own tortilla chips by buying the most whole grain and least fat type available at our local market, cutting into triangles and baking in the oven (about 15 minutes at 375 on parchment) with a little taco seasoning or cumin sprinkled on top. Whole wheat tortillas work well and don't get as tough as corn tortillas.
Note: Use beans that you like, don't limit yourself to what I have listed or traditional pinto type chili beans if that isn't what you enjoy eating.
Herb Alpert and the Tijuana Brass makes good cooking music for this.