Sunday, November 20, 2011

Ⓥ Vegan Kitchen: Vegan Chili! Ⓥ

How can anyone not love chili? This vegan recipe is an awesome alternative to that gross meat stuff you used to eat. High in protein, fibre, iron, and other vitamins! 

This recipe make A LOT! But it's perfect to make and freeze for a later time. And did I mention it's super easy to make? 

Vegan Chili

19oz can of Adzuki Beans
14oz can of Aduki Beans
14oz can of Pinto Beans
14oz can of Garbanzo Beans (chickpeas) (optional)
14oz can of Crushed Tomatoes
6 oz can Tomato Paste
2 cups Vegetable Stock
1 cup of Brown Rice
2-4 Tbsp Chili Powder (depending how spicy you like it, add more or less)
2 tsp Cumin
1 tsp Black Pepper
1 tsp Curry Powder
3 Medium Carrots, chopped
optional add ins: corn, mushrooms, tofu… or anything else you feel like.

In a huge pot, cook the Brown Rice as usual. Brown rice usually takes about 50 minutes to cook so you can let it sit for 20-30 minutes before you start adding the rest of the ingredients. 

Sauté the carrots and chickpeas for a few minutes until they're slightly browned (if you're feeling lazy just add them straight in to the next step). Add them into the Brown Rice along with all of the rest of the ingredients. Stir well and let cook on medium heat for approximately 20 minutes or until rice is fully cooked, stirring occasionally to avoid sticking. Add less or more liquid depending on how thick you want it. Taste test before adding too much chili powder, the spiciness all depends on your personal preference. 

If you're in a hurry you can make this with quinoa instead of rice as well! 
Super easy to make and great comfort food that's also healthy for you! Win win!  

If For an extra treat, or if you're in a particularly comfort food kind of mood, top this chili over french fries, top with daiya cheese, and eat with homemade garlic bread! Yum! 


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  1. I want this sooo much! Infact, I've decided this SECOND that this is what we are having for dinner tomorrow. yup!

  2. heehee yayy!!! Let me know how you like it!!


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