I started making vegan chili a few years ago. I had never had chili before, never had black beans, so I didn’t know what to expect but I tried it out and loved it. I’ve tweaked the recipe a little since the first time making it, and I change it up every now and then by adding tempeh or other beans or veggies, but generally this is how I make it. This can make two big portions or three decent sized portions.
What you need:
2 teaspoons olive oil
2-3 cloves of garlic, chopped
1/2 of a green bell pepper, chopped
1/2 of a red bell pepper, chopped
1/2 of an onion, chopped
2 medium carrots, chopped
1 can black beans, drained and rinsed
1 can diced tomatoes
1/2 cup vegetable broth
Red Pepper Flakes
(I don’t really measure the spices. I add some then add more as it cooks to my personal taste.)
Saute the garlic, peppers, carrots and onions in olive oil for 7-10 minutes on medium-low heat until the onions become slightly translucent. Add beans, tomatoes, vegetable broth and spices. Stir and cover, reduce heat to low and let it simmer for an hour or so. Check on it frequently to stir and add more spices if necessary. When the carrots aren’t crunchy anymore, it’s done! Serve by itself or over brown rice. You could also make this in a slow cooker on low for 7-8 hours, but saute the veggies first before throwing everything in.
One of my favorite meals to have in the wintertime!