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Posts Tagged ‘vegan chili recipe’

This medium-heat chili can be customized by adding more or less chili
powder to taste. The white corn breaks up the reds and browns with
it’s vibrant color. But beware! This chili tends to increase gases in the bowel region, so don’t eat before a hot date, or it could get a little
spicier than planned 😉

Serve with tortilla chips for a light dinner, or even in a sloppy joe or messy quesadilla. YUM!
Tastes even better on the 2nd day.

2 small white onions, chopped
3 cloves of garlic, chopped fine
1/4 cup of olive oil
1 tsp dried cumin
1 tbsp chili powder
1 tsp chili flakes
1 tbsp of dried basil
3 cups of vegetable broth*
3 ears worth of of fresh white corn nibs
1/2-1 pkg of veggie ground round**
1 tomato, chopped
2 green onions, chopped
1 avocado, sliced

On medium heat, sautee the garlic and onions until transparent.  Add
all remaining ingredients except the tomato, green onions and avo.
Bring to a boil and simmer, covered, for about an hour.

Top servings with tomato, green onions and sliced avocado and dust
with a bit of chili powder. Makes about 4 servings.

*if there is no salt in your broth, you will likely want to add some
sea salt to taste.
**feel free to omit and add another cup of beans if you want a whole
food version free of any processed stuff.

~The Vegan Project

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