Vegan Chili

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I’ve tried many veggie chili recipes but each time, I felt like it was missing something. I love to play around in the kitchen until I feel like I have perfected the recipe and I can share it with all of you. I kept thinking of how I can give it that hardy texture not only from beans or grains. So, I finally tried the plant-based beefy crumbles from the brand Gardein and that was the missing piece to perfection.

The ingredients are:

gardein crumble: water, soy protein concentrate*, expeller pressed canola oil*, organic cane sugar, sea salt, yeast extract, onion powder, garlic powder, caramel color, natural flavor (from plant sources), spices. *Non-genetically modified soybeans and canola. Manufactured in a facility that also processes wheat products.

I also like the beefy crumbles from the brand Beyond Meat. I am not affiliated with any of these companies and I am just sharing my honest opinion. I am starting to get more into these meat alternatives although I am not crazy about a lot of them. I will say that I am pleasantly surprised at how similar the beefy crumbles are to ground beef from what I remember it tasting like.

This recipe is made in the crockpot since I do find that cooking it longer and slower tastes much better. However if you don’t have one, you can make this on the stove as well.

What you’ll need:

  • 1 bag beefless ground (13.7 oz)
    gardein_frz_A_GF_Ground_USRGBsm-225x231
  • 1/4 cup tri-colored quinoa (or regular quinoa)
  • 1 can black beans (15 oz)
  • 1 can kidney beans (15 oz)
  • 1/2 cup Franks Red Hot Sauce
  • 3 cups vegetable broth
  • 1 cup sweet corn
  • 1 teaspoon minced garlic or 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 2 teaspoons chili pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon Himalayan salt
  • 1 tablespoon agave nectar
  • 1 teaspoon dried oregano

 

Mix everything together inside of the crockpot and leave on high for 5-7 hours. If you’re going to use a stove then in a large pot, leave it on medium/low for about 2-4 hours. Stir occasionally and add water as needed.

Can be stored in refrigerator for up to 1 week.

 

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