IChili vegan recipe that’s quick, easy and cheap.
Sometimes you want good food that’s packed with protein and nutrition but don’t really want to bother with lots of cooking prep, figuring out recipes… This is our go to vegan chili recipe!
It’s as easy as opening up cans, cutting up carrots and celery and turn on the stove or the crockpot!
Full recipe below. More recipes on our blog😘
🥑🥕INGREDIENTS🥑🥕
1/2 package Extra Firm Tofu or 7.5 oz of tofu
1 can whole kernel corn 15.25 oz can
1 can red kidney beans 1 lb can
1 can black beans 1 lb can
1 can diced tomato – no added salt 1lb and 12 oz can
4 stalk stalks celery
1/2 medium sized onion
1 tsp Miso/ soybean paste OR 1 teaspoon of salt and 3 table spoons of ketchup
🍴INSTRUCTIONS🍴
Put cut up the celery and onion in a pot
Drain the water out of red kidney beans, corn and black beans cans and put the contents into the pot
Crumble the tofu with your hands into small pieces and put into the pot
Add miso or salt and 1/2 cup of water and cook on medium heat for 20 minutes
📝NOTES📝
Miso adds a little bit of unique flavor undertone to the chili. If you do not have miso in your kitchen no worries you can totally use salt and ketchup. 😃 Why add ketchup? Well miso is fermented and gives depth in flavor that normal salt cannot… If you have gourmet or delicious salt like Redmond Real Salt or salt from an exotic ocean. Go for it you can use only that salt. But we found that adding ketchup adds a little more tone to the flavor that miso would have been able to add. Try it out and comment and let us know!!