Many people seem to think that cooking vegan is difficult, and vegan food is bland and flavorless. I’d like to break the stereotype with these incredible flavor-packed recipes! In this three part series, I’d like to share some of my favorite vegan family recipes with all of you lovely readers here at Culturs! I hope you enjoy these as much as I do!
National Chili Day is February 23, so let’s celebrate with a vegan chili recipe!
Food historians have speculated that chili is an American dish with Mexican roots, and that it originated in Texas. Poor families likely mixed ground beef with tomatoes, peppers, and beans in order to stretch their meals and their dollars.
Many people seem to believe that meat is required in chili, in fact, the Meriam-Webster dictionary definition states that chili is “a thick sauce of meat and chiles” (as in chili con carne). This vegan chili recipe will prove any adamant meat-eater wrong about the necessity of beef in chili.
This chili has been a family favorite for a long time. With lots of incredible seasonings, and two kinds of beans, It’s hearty, and very spicy! It’s sure to warm you up on a cold winter night!
Here’s what you’ll need:
- 1 tablespoon garlic
- 1/3 cup chili powder
- 2 tablespoons cumin
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon paprika
- I tablespoon Italian seasoning
- Two 8-ounce cans tomato sauce
- 1 can black beans (rinsed and drained)
- 1 can red kidney beans (rinsed and drained)
- 2 cups of water to desired thickness
Combine all of the above ingredients in a saucepan over medium heat, and stir until thoroughly warm.
I recommend serving this over Fritos chips for an added crunch!
Enjoy!
Be sure to check out our previous installment, in which we made Cashew “Cheese” Spinach Lasagna Rolls, as well as our third and final installment, where we’ll make Black Bean Enchiladas!
