Yes I made myself a huge pot of vegan chili yesterday and froze most of it. Had some during my nightshift and boy did those beans make me gassssssyyyy.
It was super easy and not that bad for someone who never makes chili…let alone vegan chili!
I basically put in whatever veggies I had with some extra virgin olive oil. I put in a diced red bell pepper, yellow bell pepper, a carrot, an onion, and some minced garlic. I seasoned the veggies with some salt and pepper.
Once the veggies were kinda softish I added a 15 ounce can of black beans and a 15 ounce can of pinto bean.
Then I added two diced tomatoes and two 6 ounce cans of tomato paste and half a cup of cooked quinoa which adds a lot of texture to the chili since we have NO MEAT!
Then I seasoned with chili powder (about 2.5 tbs) , cumin (1tbs), and some more salt and pepper if necessary.
Topped it off with some avocados and vegan cheese! Voila~
(btw..i miss real cheese. I so wanted to eat this with real sour cream and real cheddar cheese but I resisted my urges. pat pat ^^ Plus I don’t have any in my fridge.)
But I ❤ avocados. Bye bye chili~ gulp gulp