PUZZLED what to bring to Thanksgiving as a Vegan (or person with food allergy)? Or what to Serve? Help is here … Thank you VEGA Team !!!
VEGA One has done it again. I have to say, I am a true fan. Here is a super yummy vegan chili recipe tasty enough to bring to your thanksgiving bash that both you and your loved ones will be happy to share. Give thanks, Vega makes it possible.
1 tsp oil (We used coconut oil)
** nut allergies do not use coconut oil (sub with olive)
1 onion, diced
6 gloves garlic
10 mushrooms, sliced
3 jalapenos, roasted, peeled and sliced
3 poblanos, roasted, peeled and sliced
1 tsp cumin seeds, freshly ground
1 tsp coriander seeds, , freshly ground
1 (28oz can) pureed tomatoes
2 (28 oz can) diced tomatoes
2 tbsp oregano
4 tbsp chili powder or to taste)
2 cups black beans, cooked
2 cups callenlini beans, cooked
3 cups chickpeas, cooked
Salt and Pepper, to taste
Balsamic Vinegar, splash
Add a few handfuls kale for some added greens.
Garnish with fresh cilantro and lime wedges.
Add in any veggies you like. (Sweet peppers, corn, ect)
1. In a large pot, heat oil. Add onion and sauté 5 minutes. Add garlic and continue to sauté for 2-3 minutes.
2. Add in mushrooms, poblanos and jalapenos. Saute for a few minutes until mushrooms begin to cook, about 4 minutes.
3. Add in cumin and coriander. Toast for 2 minutes, continually stirring.
4. Add in the rest of the ingredients except the balsamic vinegar.
5. Bring to a simmer.
5. Cook for at least 30 minutes. If you have time allow to cook at a low and slow pace about 2 hours.
6. When ready to serve, add a splash of balsamic vinegar*. Test chili and adjust seasoning as needed.
*Balsamic Vinegar at the end of cooking is my secret ingredient in chili. It adds an addition layer not found usually in traditional chili.
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