Fabulous Vegan Chili


Vegan Chili

1 12 oz Package of Lightlife brand Mexican style Smart , Yves Mexican style ground or for a bit more chunky meat flavor, use Upton’s Chorizo style Seitan
1 1/2 chopped Onion
1 Green pepper-chopped
4 Garlic cloves – smooshed in garlic press
2 T Olive oil
1 28 oz Can Diced peeled tomato
1 29 oz Can Dark red kidney beans
1 29 oz Can light red kidney beans
1 29 oz Can Tomato puree
1 40 oz Can pinto beans, or enough cans to equal 40 oz
2 carrots chopped or shredded
1 Cilantro bunch chopped
1t basil
1/2t oregano
2 Bay leaves
Salt to taste
3T chili powder
2 T ground cumin

Saute chopped onions, green pepper, and carrots (if shredding them, just add them later) in olive oil. After veggies are mostly cooked, add the “smart ground” and saute a few minutes. Add the garlic and everything else in order. Cook on low heat for about an hour. Serve with a dollop of tofutti sour cream substitute, and although I haven’t found a favorite cheese substitute, if you find a good one, shred some and put a bit on top. To make this meal a more complete protein, you could serve with rice as well. My husband and I love the northern style of chili with “sour cream” and “cheese”over pasta (rice pasta is an excellent option that completes your protein as well!)

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