Craving a big comforting bowl of Vegan Chili to warm you up on these cooler nights?
I gotchu
We are officially in October guys! I thin kit goes without saying that the year has quite literally flown past. Summer is behind us, it's getting darker earlier and the 6am mornings are getting cooler by the day. We are now facing the months of pumpkin spice, warm lattes as opposed to iced and swapping out the usual smoothie bowl for a warming bowl of porridge. This past week, was one of those weeks where a salad just wouldn't cut it for dinner. Me and the Hubby craved something warm, hearty and comforting.
So this Vegan Chili recipe was created.
The recipe itself is so easy to make, all you need is a big pot to throw everything into and time to let it 'marinate'. I made a huge pot so it could be eaten for leftovers and served it with a few crushed tortilla chips on top to give them an added texture. If you're not feeling the tortillas, just leave them out, the chili by itself is certainly filling enough.
Serves 4
What you'll need:
1 yellow onion, diced
2 medium potatoes, peeled and roughly chopped
1 can black beans
1 can dark red kidney beans
1 can tomato sauce
2 cans diced tomatoes
2 tsp paprika
2 tsp chilli powder
1 tsp sea salt
1/2 cup green onion, chopped finely (for garnish)
Cantina style tortilla chips
What to do:
In a large pot, saute the yellow onion and potatoes in your spices with a little bit of oil
Add in the beans, canned tomatoes and tomato sauce allowing the mixture to come to a boil
Stir well, cover with a lid reduce the heat to low and let simmer for 30-40 minutes checking on it occasionally to stir.
Serve with a sprinkle of green onion and some crushed up tortilla chips (optional)
Enjoy x
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