What Vegans Eat: The Best Vegan Chili
Posted on 11 September 2016
A few days ago, my fiancé let me know last minute that a couple of friends were going to be staying with us for a few days. I knew I needed to stock my fridge with a dish to impress both vegans and omnivores alike. So I pulled out my favorite chili recipe--quick, filling, and has a kick to it that I knew would please my dinner guests.
So whether you have company in town like me or just want a nice big pot of delicious warmth for several meals, this vegan chili is bound to impress.
1 15oz can black beans, drained and rinsed
1 15oz can hot chili beans
1 15oz can garbanzo beans, drained and rinsed
1 15oz can sweet corn, drained
1 22oz can diced tomatoes
1 15oz can Hunt's diced tomatoes with basil, garlic, oregano
1 can Rotel diced tomatoes with habaneros peppers (hot)
1/2 of a medium onion, diced
2 Serrano peppers, diced with seeds removed
1 bell pepper, diced
1 celery stick, diced
1. Prep all the ingredients above and pour into a big pot. Mix ingredients.
2. Cover pot and bring to a boil. Once boiling, lower to low-medium heat until thoroughly heated through about 15-20 minutes.
3. Spoon into a bowl, and season with salt, pepper, and vegan sour cream to your liking.