Vegan Chili (served on baked potato)

This week's go to dish, was Vegan Chili. If you are like me and live with a non-vegan, they can add their meat to their serving. And Vegans can add ground tofu to their serving.

 

This recipe would also make a great hearty dip as well. (probably without the carrots)

Play around with it.

 

 

 

 

 

 

Ingredients:

 

1 medium onion chopped

1 medium green pepper chopped

2 cloves of garlic minced

1 teaspoon of olive oil

16 ounces firm tofu (if you have non-vegans hold-off)

1 teaspoon cumin

1 can red kidney beans, drained

1 can pinto beans, drained

1 large tomato diced

1 (14 ounces) tomato sauce

1 large carrot, sliced

AT LEAST 2 tablespoons chili powder

 

Directions:

1. saute first 4 on medium heat.

2. Add tofu (optional, don't add if you have non vegans, add at the end) cumin, beans, tomatoes, tomato sauce carrots, and chili powder.

3. put in large pot, and let simmer for 1 hour.

 

 

My Vegan Chili;

 

I actually doubled the recipe above to have enough for the week, and freeze.

I heated my tofu spicy tofu crumbles separately, and added to my dish. So other household members could add their meat, if they would like.

 

I served my on a white baked potato with Diaya (non-diary) cheddar cheese shreds.

 

 

Enjoy!