I’ve been trying to use up a lot of the canned/dried foods I’ve managed to pack-rat away. Today I wanted something quick and filling after my run. It’s kind of a gloomy day here (which means I can see a cloud), so I decided to make chili! This takes all of 20 minutes to make and it’s chock full of protein and warm happy feelings (cayenne pepper)!
Vegan Chili
14 oz Vegan Ground “Beef”
2 cups (or 1 can) beans (kidney beans or red beans)
3 cups tomato sauce
3-4 garlic cloves, diced
recommended spices: cayenne pepper, black pepper, mustard, paprika, cilantro, and garlic
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Start by sauteing the garlic (use a tiny amount of vegetable oil) in a large saucepan. Add the “beef” and cook for 2-3 minutes.
(This is the gimme lean ground “beef” – it’s quite sticky and more like a paste. I prefer different brands but I had this lurking in the back of my fridge.)
Next add the tomato sauce, corn, and beans. Mix well then add the spices. Cayenne pepper makes it spicy, so add it slowly while stirring the chili until it reaches the level of spiciness you want.
You can let it simmer for a while, or serve it immediately!
What is chili without a little “cheese” – add a sprinkle of Daiya cheese shreds!
I will now leave you with a cute video of our kitten playing fetch. Both our cats play fetch, it’s weird. By weird I mean cute.
Have a good day!
