Welcome to the first Friday of the month. Once a month we share a vegan recipe. Why? Because meatless meals are good for the planet (check out an early post on the subject HERE).
This month I'm sharing one of my own creations ... Chili. It features dried beans which are very wallet-friendly, easy to cook, healthy and delicious. The recipe calls for stove-top cooking but would easily work in a crock-pot. I hope you and your family enjoy it!
Cyndi's Chili (sin carne)
Servings: 2-3 adult portions
1/2 cup dried black beans - sorted & rinsed
1/2 cup dried pinto beans - sorted & rinsed
1/2 cup dried chick peas (garbanzo beans) - sorted & rinsed
1 Bay Leaf
3 Tablespoons Taco Seasoning
1 can (16 oz) tomatoes (approximately 2 cups)
1/4 cup oatmeal
1/2 medium onion, diced
3 cloves garlic, minced
1 small dried chili pepper, soaked then chopped (can also use fresh peppers or pepper flakes, as hot or mild as you like)
Water (enough to cover beans by about 1 inch ... add more if you like your chili more soup-like)
Sliced green onions
Vegan cheddar "cheese"
Vegan "sour cream"
Soak beans overnight or quick soak them (cover with water, bring to a boil and let sit for an hour). Rinse beans after soaking.
Place everything into a heavy pot and bring to a boil. Reduce heat and simmer for 2-3 hours, checking occasionally that the water level is appropriate.
During the last 1/2 hour of cooking, adjust salt/pepper and taco seasoning to your taste.
Serve with toppings of your choice.
We like to enjoy this chili with Vegan Cornbread.
If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.