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Heavy Duty Vegan Chili

11/5/2016 2 Comments
 
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I bring you Heavy Duty Vegan Chili!  Chili and Cornbread, a southern classic. My husband, Gerald, spent 7 years of his life in Arkansas. When we first married we spent some time down there and one of the dishes I fondly remember making was chili and cornbread. My skills have improved since we first wed, he claimed it was one of my best batches yet. 
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This chili is:   
  • Hearty
  • Filling
  • Flavorful
  • Comforting
  • Warms you up!
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Ingredients:
  • 2 Cups Crumbled Vegan Sausage (Alternatives below)
  • 1 Large Onion - Diced
  • 3 Cloves Garlic - Minced
  • 2 Tbsp Chili Powder (+/- if desired)
  • 1/2 tsp Cumin
  • 2 Cups Black or Red Beans (or half and half)
  • 3 Cups Freshly Diced Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 Cup Vegetable Stock 
  • S&P to taste
Peaceful Preparation:
  1. Brown the crumbled vegan sausage, I used the breakfast sausage from the breakfast pockets, it was delicious and provides amazing flavor - highly recommended. 
  2. In a pot, add a splash of water or vegetable broth. Sauté the diced onion, minced garlic with the chili powder and cumin for 5 minutes.
  3. Add the vegetable stock and simmer for 5 minutes.
  4. Add the tomatoes and tomato paste. Cook over medium-low for 10-15 minutes. 
  5. Add salt and pepper to taste, the black beans and simmer for 5 minutes. Serve hot! Pairs wonderful with cornbread, potatoes, fries, vegan hot-dogs for a chili dog and more! 

Notes:
  • You could use vegan sausage links like tofurkey, vegan beefless grounds, homemade sausages that are crumbled, TVP or even pass. 
  • You could add 1 1/2 cups organic corn or another vegetable. 
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2 Comments
Madeleine Moreau
11/19/2016 04:53:34 pm

I made the chili and it is the best chili I have ever made. Thank you so much for sharing.

Reply
Christa Clark link
11/20/2016 09:48:04 pm

Hi Madeleine,

I'm so happy you made the chili and enjoyed it so well!! Thank you for sharing your feedback. :)

Reply



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