Fast, Friendly & Vegan Big Game Chili

vegan chili

Big Game Chili

The game should be aggressive, your Chili needn’t be. I adapted this recipe from a 30 minute chili recipe I found in a Southern Living magazine years ago. This is so quick, so flavorful and loved by meat eaters and vegetarians alike. You don’t have to tell the meat eaters there is no meat in it, but when they ask for the recipe, you are gonna have to fess up. The flavors are very friendly and bold but not overly spicy. Of course you can adjust the spices to your liking. I personally like to taste food with the spice, not just spice. To be upfront, this is not a full on organic meal made with seasonal and local ingredients… sometimes things can’t be perfect. Especially when you want it fast and/or you are feeding a larger crowd. You do what you can. This makes a really great starter vegan recipe because it’s so easy and relatively inexpensive. This is one of my favorite Chili recipes!

Ingredients

1 T Olive Oil

1  14 oz package Gimme Lean Beef meat free – or your favorite brand of meatless beef crumbles

1/3 C Chili Seasoning Mix See Below

2 (14.5 oz) cans of Diced Tomatoes with Green Pepper, Celery and Onion I used Hunt’s brand

2 (8oz) cans Tomato Sauce I used Hunt’s brand

1 (15 .5 or 16 oz) can Dark Red Kidney Beans, undrained

1 (15.5 or 16 oz) can Light Red Kidney Beans, undrained

Optional

1 tub Tofutti Better Than Sour Cream for garnish. I like the non-hydrogenated version

Green onion or Chives diced for garnish

Daiya Cheese for garnish, cheddar flavor

Chili Seasoning Mix

3/4 C Chili Powder

2 T Ground Cumin

2 T Dried Oregano

2 T Dried Minced Onion

2 T Organic Sugar

2 T Dried Minced Garlic

2 T  Seasoned Salt such as Lawry’s

Place all ingredients into an airtight container and shake well to combine.

*Note This makes about 4 servings of spices so you can make this 3 more times! To make this recipe even faster next time, store the left over spices in a sealed  airtight container and keep in a cool dry place. Shake well before using. I personally halve this recipe. I use 1/3 C Chili Powder and a Tablespoon of each ingredient. I then have two batches. One for now and one for later.

Directionssmall vegan chili

Heat 1 T of Olive Oil in a medium to large stock pot over medium heat. Start browning the Gimme Lean.  I usually use a wooden spoon or other utensil to constantly break it up to smaller and smaller pieces.

Once the Gimme Lean is browned, sprinkle evenly with 1/3 cup of your pre-mixed chili seasoning and saute 1 minute over medium-high heat.

Stir in diced tomatoes, tomato sauce, and undrained beans.

Bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low and simmer, stirring occasionally, 15 minutes.

Top with favorite garnish and serve with a side of warm vegan cornbread!

Sometimes you just need a really fast recipe in your collection. Try making this recipe more homemade with fresh organic vegetables and organic sauces because that can certainly be done here! Please let me know how your chili turns out.

Enjoy!

The Karmatarian~

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Need another great appetizer for the game? Try my popular Simple Mango Chutney

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3 Responses so far »

  1. 1

    […] You also may like Black Bean, Corn & Avocado Salad Over Red Quinoa with Cilantro Dressing …boasting beans and all of their nutrition. Or Fast, Friendly & Vegan Big Game Chili […]

  2. 2

    […] know what? Not bad for a gluten free vegan corn muffin! I made these yesterday with my Fast, Friendly & Vegan Big Game Chili. A little early, yes, but that’s what I had a taste for. I’m not sure what we are doing […]

  3. 3

    […] salad. I love cashew cream for topping so many things, from baked sweet potatoes, to burritos, to chili… I used to use Tofutti but I rarely ever do now that I make cashew cream. I even use this as […]


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