I made this recipe for vegan chili before, but since I have gotten my new camera lens, I decided to reach back and recreate some of the older recipes I have made. Seeing my older pictures of this vegan chili recipe… I am shocked I had the nerve to post them, but I do appreciate all the comments and shares.
Originally, this post for meal prep. When I first started on my vegan journey, it was easier for me to meal prep. Meal prepping helps you stay on track to make the right choices during the day. Where I live, fast food is everywhere, but when I have my lunch prepared, it’s so much easier to eat what I have, rather than slip and eat something terrible for me & the environment. The weather is cooling a bit here in Georgia, and I had some cravings. I decided to buy some of the tofu at the store and just make a simple basic vegan chili.
The ingredients were rather inexpensive. I keep going to Fresh Market, and I love that everything seems really fresh, since I can’t make it to the farmers market all the time. It was really easy to make everything in one pot. I like these one-pot recipes! I also got a chance to use my food processor. I have issues cutting onions, and I like to make it quick.
I loved the organic beans I found, everything just tasted so fresh. I am really looking forward to lunch this week.
Vegan ChiliPrint Recipe
- 1/2 bag tofu crumbles (I used Gardein brand)
- 1tbsp olive oil
- 1 medium onion, diced
- 2 cloves, garlic
- 8oz. mushrooms, chopped
- 2 bell peppers
- 1 tsp of brown sugar
- 2 tsp of oregano
- 1 tsp cumin
- 1 tsp sea salt
- 2 15oz can of kidney beans
- 2 15oz cans diced organic fire roasted tomatoes
1. Heat olive oil pot.
2. Add onion and garlic and sautee for 5 mins. Add mushrooms and peppers and saute for another 5 minutes.
3. Add "beef" crumbles, add spices. Sautee for another 7-10 minutes.
4. Add beans and tomatoes, stirring to combine. Bring mixture to a boil, then reduce to low heat. Simmer for about an hour.
I am sure this will be great this week! Have you meal prepped chili before?