Easy vegan chili recipe.
This is a very simple recipe which will probably be well-received by omnivores, too, as it closely resembles the kind of chili they are used to eating. If you are not a fan of prepared meat substitutes, you can add TVP (textured vegetable protein) or add some chopped, finely diced vegetables in lieu of the crumbles. Those watching their cholesterol may also appreciate this recipe, whether vegan or not.
1 - 2 TB. olive oil
1/2 medium onion, finely chopped
1 package crumbles (vegan meat substitute)
1 box chili mix ( Carroll Shelby’s )
5-6 cloves garlic
2 15-oz. cans of diced tomatoes
2 15-oz. cans of small red beans, drained
Brown the onions in a tablespoon or two of olive oil in a medium saucepan. When the onion is softened, add the crumbles and brown slightly.
Meanwhile, put the 2 cans of tomatoes (including all liquid contents) and the packet of chili seasoning in the blender, along with 5 or 6 cloves of garlic, peeled. Add 1/2 the packet of salt to the blender, and mix for a few seconds until blended.
Add the blended tomatoes and seasonings to the pan with the crumbles and onions, and stir. Add the masa harina and cayenne packets, along with 1/4 cup of water, and stir again. Simmer on very low heat for an hour, checking frequently so as not to burn the bottom. If you like, you may add a tablespoon of agave nectar to counterbalance the garlic and spices. Add the drained beans and continue to simmer for at least another thirty minute or more. Give a few grinds of the pepper mill to complete. If time is short, it is not necessary to simmer so long, but it helps to develop the flavors. Make a day ahead for best results.
Soy cheese and diced onions may be added as toppings if you wish. Serve with cornbread or warmed corn tortillas.
Author: Barbara DeGrande