This Veggie Chili is so easy to make and very hearty. Goes great with cornbread, or put it on top of a veggie dog!
Preparation and Assembly Time: 10 minutes
Cooking Time: 20 minutes
Yield: 4 - 6 servings
1 onion, chopped
1 teaspoon garlic powder
1 tablespoon ground cumin
3 cups veggie crumbles - unfrozen (Yves®, Boca Burger®, Trader Joe's, Whole Foods, etc.), or you can use ground homemade seitan
14 oz can black or kidney beans, drained
28 oz can crushed tomatoes, undrained
6 oz tomato paste
½ cup water
1 - 2 tablespoons taco seasoning (mild or spicy - depending upon your preference)
Salt to taste
Oil for sautéing
- Sauté the chopped onion with the garlic powder and cumin until soft. Add the veggie crumbles and continue to cook for about 2 - 3 minutes, stirring constantly. Turn off the heat.
- Add the beans and tomatoes, tomato paste, water and half of the taco seasoning. Stir and simmer on low heat for about 10 minutes.
- After 10 minutes, taste and add the remaining taco seasoning and a little salt if needed.
Makes 4 - 6 bowls.
For more recipes, and a Meatless Monday 52 Week Meal Planning Guide, check out our book, The Vegan System, with over 100 vegan recipes in 215 full color pages. Available in paperback and Kindle on Amazon.com or in PDF to download. Visit TheVeganSystem.com for details.
Also available on our website is a FREE 7 Day Vegetarian Starter Kit and Vegan Product Guide (with over 150 vegan products).