Thursday, October 18, 2012

Chunky Chili


Make this for the omnivores in your life and they will never know it's vegan!  My brother said it tasted like "regular chili"... I'll take that as a compliment!  ;)

1/2 package of Smart Ground Original Veggie Protein Crumbles
3 cans kidney beans
2 cans (each 14 oz) tomato sauce
1/2 onion
2 stalks celery
2 tbsp chili powder
salt & cracked pepper

Optional: Daiya Cheddar shreds to melt on top

Makes: 4 servings (or in my case, leftovers for lunch and dinner the next day too!)

1: Saute veggie protein with a bit of olive oil until thoroughly heated
2: Add chopped onions and a 2 tbsp chili powder
3: Then add 2 cans tomato sauce and chopped celery; cook on medium for about 10 minutes, until celery is a bit softened
4: Drain kidney beans and add to mix. I like to add more chili powder, but you may want to keep your chili mild.  Lots of salt and cracked pepper too!
5: Stir completely, cover and simmer for an hour on LOW.  Serve immediately with Daiya cheddar shreds and/or Premium oyster crackers
Alternate: After step 3, you may choose to transfer the base along with the kidney beans to a crockpot and simmer for two-three hours on LOW instead.

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