Monday, March 2, 2009

Vegan 3-Bean Chili

This one is for my brother Brett, who is a vegan, and asks for recipes. It is really easy and yummy, and you can tailor it to your liking easily.

Vegan 3-Bean Chili
1 can of pinto beans
1 can of red beans with the chili spice already in it (chili beans)
1 can of black beans
1 can of diced tomatoes with green chilies
1 onion
2 green peppers
1 c. frozen corn kernels
1 bag of Morningstar crumbles
1 tsp. cumin
chili powder to taste (I used about 1/8 c.--a lot!)
salt and pepper to taste

tofuti sour cream--I like this better than real sour cream
soysations cheddar cheese
corn chips

Saute the onion and garlic with a couple tblsps. canola oil until slightly translucent. Add the green peppers and continue to saute until the green peppers get a little softer and brighter green. Next just dump all the other ingredients in. At first it will be very thick, so you will simmer it over medium-low heat for about 15-20 minutes, stirring occasionally. Garnish with soy cheese, a dollop of tofuti sour cream, and some corn chips. 

Brett would be so happy--I made vegan curry chicken salad the other day too. Unfortunately, my husband ate it all before I could take a picture. Bad, husband! Babak gave the chili an 8.7 and the chicken salad a 9. I'll make it again and post. But here is the run-down, Quorn brand chicken, red onion, curry powder, major grey chutney, golden raisins, almonds, toasted coconut, carrots, and squash. 

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