I need to work on my fun and catchy titles…I mean there are so many good things going on in this meal and nothing I wrote even came close to describing it! This is how I can tell I’ve been out of school for a while! Anyway….I’m totally off topic. What I really want to share with you all today is this awesome vegan chili recipe that I have been making (over and over)! It is seriously so good that I think my hubby prefers it to regular chili! I will preface this by saying we live in the PNW and so our chili is not like the chili I have seen on TV that comes from other regions. Our chili is always a bean based chili. Now I have seen some folks on the TV who make chili with nothing but meat and sauce…and that’s fine and dandy, but if you came here looking for that…well you’re going to be disappointed!
Okay, off track again. Only a little, but still. I am suffering from some serious ADD these days! Chili. Recipe. Okay.
This recipe is super easy and REALLY flexible (which I love about a recipe)! Use what you have, skip what you don’t, fudge it a little here and there, no worries it will all be delicious!
Vegan Chili Recipe
- 2 cans of beans (any beans, whatever you like. I used 1 can of pinto and 1 can of black)
- 2 cans of diced tomatoes (any flavor, whatever you like. I used 1 can of tomatoes with green chili’s and 1 can of tomatoes with garlic)
- 1 tiny can of tomato paste (you know like half the size ish of a regular can. 8 oz i think…)
- 1 bottle of beer (or the equivilent amount of vegetable stock) again any flavor, whatever you like
- 1/2 cup give or take of vegetable stock
- half an onion diced up
- half a pepper (red/green/orange/yellow whatever) diced up
- a tablespoon give or take of minced/crushed garlic
- a few glugs of Worcestershire sauce
- spices to taste (i used chipotle pepper, black pepper and a little but of cumin.)
- Depending on where you fall on the vegan spectrum you can add a bag of the soy meat crumbles- my hubby likes it when i do that!
Now put everything in a pot, stir it up and let it get hot. That’s it. Really. I promise. I am famous for my really simple meals (here, here, here and here).
Now if you want to get really fancy you can make some jalepeno cornbread to go with it! I love cornbread and so do my kiddos so it was super easy to whip it up and throw it in the oven! I use the Jiffy brand corn muffin mix A) because i am lazy and B) because it is delicious! Again, this will totally depend where you fall on the vegan spectrum because it calls for an egg. I am lucky enough to have some friends who have chickens and so while I have to wait to get my own egg laying hens, they already have theirs!
So you just follow the directions on the box, and then…add diced jalepenos on top. If I wasn’t sharing it with the kids I would have stired them in with the batter, but my kids complain when i put spicy stuff in their food, so i try to appease them every now and then. Before i baked it though I sprinkled some paprika over the top. Just to add some fun color and a little flavor! Bake and serve!
