Super Vegan Chili
It’s football time! Nothing says Sunday Funday like chili! This Super Vegan Chili is packed with protein and easy enough to whip up during halftime of The Big Game!!
1 can 15.5 oz black beans (drained)
1 can 15.5 oz red kidney beans (drained)
1 can 15.5 oz pinto beans (drained)
1 can 15.5 oz. white “cannellini” beans (undrained)
2 cans 14.5 oz diced tomatoes (undrained)
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon ground coriander
1 teaspoon sweet basil
¼ teaspoon cayenne pepper
1 bag of Beyond Meat or Gardein Crumbles
In pot, add tomatoes, black beans, kidney beans, pinto beans and white beans. Add chili powder, cumin, red pepper flakes, coriander, oregano, sweet basil and cayenne pepper. Bring to a boil. Reduce heat to medium low.
Simmer uncovered on medium low heat for 15-20 minutes. Stirring occasionally.
While Chili is simmering, cook crumbles according to package directions.
Add cooked crumbles to mixture and cook for 5 minutes more.
Serve with round corn chips
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