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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