This homemade vegan chili recipe is geared toward more who want a 100% plant based chili. It heavily combines the recipe of Game Day Chili and the Bean and Vegetable Chili with some modifications. This plant based recipe is an alternative to those who do refuse to eat meat base on dietary and ethical reasons.
Here’s The Recipe:
Ingredients
3 Tablespoons of Olive Oil
1 Medium Chopped Onion
1 Large Chopped Red Pepper
1 Large Chopped Green Pepper
4 Cloves of Minced and Crushed Garlic
1 Large Chopped Jalepeno Pepper
1 Cup Of Vegetable Stock
1 Can of 10 Ounce Diced Tomatoes With Green Chilies
24 Ounce of Crushed Tomatoes
1 (14 Ounce) Can of Drained Black Beans
1 (14 Ounce) Can of Dark Red Kidney Beans
1 Tablespoon of Chili Powder
2 Tablespoons of Cumin
1 Cup of Refried Beans
2 Tablespoons of Coconut Cream
1 Cup of Corn
2 Medium Zucchinis
Directions
1. Turn on stove to medium heat.
2. Add 3 tablespoons of olive oil to cover entire bottom of pot and wait for one minute for oil to head up.
3. Add chopped onions, chopped red peppers, chopped green peppers, crushed and minced garlic, chopped jalapeno pepper.
4. Stir and saute for 5 minutes to soften vegetables. A good indicator of the vegetables being sauteed is when you smell the cooked onions.
5. Add 1 cup of vegetable stock and stir.
6. Add diced tomatoes with green chilies and stir. Add 24 ounce of crushed tomatoes and stir. Add drained black beans and drained kidney beans and stir.
7. Add 1 Tablespoon of chili powder and 2 tablespoons of cumin and stir. Add 1 cup of re fried beans and break up them up and stir carefully.
8. Simmer over low heat between to 5 to 10 minutes. Add 2 tablespoons of coconut cream, 1 cup of frozen corn and 2 medium chopped zucchinis.
9. Simmer over low heat between 5 to 10 minutes