Food Recipes

Easiest Vegan Chili

This is a weird story, but basically I hated chili my entire childhood. I thought beans were gross and never ate them. Sometimes when my mom would make Chili, I’d ask her to omit the beans and I’d just eat tomato sauce and meat. Looking back now, I can see how weird that is. I’m not sure when, but sometime within the last two years I randomly began liking beans. And who says you need meat to make a chili? This recipe is amazing, especially if you’re a bean lover, and it’s 100% nutritious and delicious.  photo 1bIMG_9493

Easiest Vegan Chili
Serves 4
Done on the slow cooker.
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Prep Time
5 min
Cook Time
3 hr
Total Time
3 hr
Prep Time
5 min
Cook Time
3 hr
Total Time
3 hr
Ingredients
  1. 1 can of black beans
  2. 1 can of brown beans
  3. 1 can of kidney beans
  4. 1 can of chickpeas
  5. 1 can of lentils
  6. 2 cans chunky tomato sauce
  7. 3 tsp. chili powder
  8. optional: mushrooms, tomatoes, zucchini, peppers.
Instructions
  1. Turn your slow cooker onto medium heat.
  2. Add in 2 cans of tomato sauce as well as 1 tsp. chili powder and mix together.
  3. Cover with the lid and let this cook for 1 hour.
  4. Turn your slow cooker to high and add in all of your beans, as well as another tsp. of chili powder. Also add in your vegetables at this point if you choose to have some
  5. Let cook for another 2 hours, then add in 1 tsp. more of chili powder. You can taste it to see if you needs more.
  6. Once it's ready, reduce the heat and serve immediately with warm bread, mashed avocado, and cashew sour kream.
Cashew Sour Kream
  1. Two days before you want to make your chili, measure out two cups of cashews and pour into a bowl. Fill the bowls with water and let the cashews soak overnight.
  2. The next morning, add the cashews into a food processor.
  3. Add 1/2 cup of water, 3 tsp. lemon juice, 2 tsp. apple cider vinegar, and .5 tsp. salt.
  4. Blend ingredients together well until you have a creamy consistency.
  5. Move into a glass jar or container and let it chill in the fridge for a day or overnight. This allows it to thicken up.
  6. 6. The next day when you're ready to serve your chili, remove from the fridge and scoop into your bowl.
Mindfully Bliss http://mindfullybliss.com/
IMG_9491

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