Vegan Chili
Are you considering going meat free but have literally no idea what you would eat? Besides that fact that it’s easier than ever to eat a plant based diet, Sustainable Millennial has you covered. If you’re looking for a versatile meal that will serve well at a tailgate, Sunday dinner, or a weeknight pick-me-up, try this recipe. Use up any veggies that you may have hanging in your fridge. Make a large portion because chili has been known to taste incrementally better the longer it sits in the fridge. Or, make it in bulk, and freeze! This recipe was inspired by Lily Kunin’s White Bean Vegetarian Chili, which is so good it almost makes us lose our chill(i).
Vegan, Vegetarian
Serves 4 - 6
Prep Time: 30 mins
Cook Time: 30 mins
Ingredients:
2 tablespoons of coconut oil
1 diced onion
3 or 4 skinned and diced carrots
3 diced bell peppers (any color)
3 garlic cloves minced
1 tablespoon chili powder
1 teaspoon oregano
Salt and pepper as desired
2 zucchini (thinly sliced)
1 diced tomato
1 cup tomato sauce
2 or 3 cans of beans of your choice (or mix and match for unique combinations)
Optional:
For a sweeter version, add a few sweet potatoes
Spicer alternative: add hot peppers or hot sauce as desired
Crushed tortilla chips
Rice or noodles
Guacamole (or just some sliced avocado on top)
Chopped romaine lettuce
A can of corn
Cashew sour cream
Vegan cheese
Instructions:
Saute the veggies (onion, carrots, peppers, and anything else you might have lying in your fridge) in coconut oil for about 10 minutes in a large skillet
Add the garlic and spices and stir to evenly coat the vegetables.
Add the zucchini, beans, tomato, and sauce stirring occasionally. Cover and heat on low for around 30 minutes.
Serve layered with rice, followed by chilli, followed by crushed tortilla chips for a nice crunch. Optional toppings are vegan sour cream, vegan cheese, and guacamole. Think of this like a create-your-own chilli bowl when you serve it. Or throw it in a taco shell just to mix it up.
Guilt free, good for you and the planet.
