my vegan chili recipe

so i wouldn’t say that i am a chef or anything... but i do like to cook. occasionally i get a little experimental with cooking and i have come up with this extremely delicious, easy, and fool-proof vegan chili recipe that everyone (vegan or non-vegan) can enjoy.

ingredients

1/2 of a large onion

1 small red bell pepper

1 small yellow bell pepper

1 bag of gardein meatless grounds

1 zucchini

1 1/2 chili seasoning packets

1 15 oz can of whole kernel corn (drained)

1 15 oz can of black beans (drained)

1 15 oz can of chickpeas (drained)

1 15 oz can of red kidney beans (drained)

1 15 oz can of petite diced tomatoes

1 29 oz can of tomato sauce

1. start by prepping all your ingredients. it makes cooking a lot easier and personally, i am never as fast at chopping or dicing things as i intend to be so prepping things before cooking them makes things simple (and prevents burning too, tbh). roughly dice the onion, bell peppers, and zucchini. this is also a good time to drain the corn and beans.

2. add the diced onion and bell peppers to a big pot. add a little water to prevent sticking and cook until the onions are translucent. i like to use water because i feel like it keeps the natural taste of the veggies more than oil does.

3. add the meatless grounds to pot and give it a mix until the grounds are mostly defrosted. then add the zucchini, chili seasoning packets, corn, black beans, chickpeas, red kidney beans, diced tomatoes, and tomato sauce to the pot.

4. let simmer for about 20-30 minutes and then serve!

on the real i could eat this chili every day and it is a great comfort food. it’s good for meal prepping too because i make up a big batch and eat it a few different ways. i usually top it with either regular mexican cheese or a daiya cheddar blend depending on what i’m feeling. i eat the chili plajn, have it wit tortilla chips, or serve it over rice (or any variation of rice/quinoa blends). hope you guys enjoy this recipe as much as i do!