Vegan Chili

Vegan Chili

Vegan diets can be hard as there are so many foods that contain animal products. After traveling I tried to be a vegan, and still now don’t eat meat or most dairy products, but I find it easier when out and about not to be fully vegan. When I have the time I love to experiment with different vegan foods, I think there are so many flavor’s you can achieve just by adding different spices to foods- and really create some great dishes. The vegan chili was one of those! It’s a crowd favorite and I always cook it when I have people coming who are a mixture of meat eaters and vegetarians (and vegans).

The best thing about this dish is that its adaptable to your fridge, it’s the perfect “throw it in” dish. If you have some tomato’s that need eating, perfect. Or that left-over onion at the back of the fridge. Its adaptable to whatever you have in the house at that moment, and that’s what makes it such a diverse and easy dish.

The recipe I’m going to give you is a guide line, this is what I normally do but its up for changing and adding your own twist.

Ingredients:

  • Garlic 3 cloves
  • Onion x1
  • Cherry Tomato’s
  • Beef Tomato’s x2
  • Sweet potato x2
  • Tined tomato’s x2
  • Kidney beans x1 Can
  • Black beans x1 Can
  • Chick pea x1 Can
  • Mushroom x8
  • Spinach x2 Handfuls
  • Celery x2
  • Carrots x2
  • Paprika
  • Cumin
  • Salt
  • Black Pepper
  • Chili powder

 

Method:

I like to start at the very beginning to set a good base. First cut the sweet potato into reasonable chunks cover in olive oil and season with salt/black pepper/ paprika and cumin- put in the oven until golden (this takes about 20mins). Finely chop the garlic and pop it in the plan and cook until slightly brown, add the chopped onions and cook until soft. Then chop the carrots and celery and add to the onions and garlic.

Add the chopped-up tomato’s (both sets) and then the mushrooms. Cook until the tomatoes are super soft and have “collapsed” making them have more flavor. Let it simmer for a bit and then add the chopped tinned tomatoes. Then season with the black pepper, salt, paprika and cumin and wait until its boiling. Once its boiled add the chick peas and beans, and stir it all in. At this point the sweet potato should be cooked so add that as well as the spinach. Once its all stirred in and cooked for about 15 mins add the chili powder and taste for seasoning.

This is a recipe that’s really simple and easy, it is literally throwing it all in at different times and then using your own taste buds to get the best flavor for you. Making a big batch of this can last you for days, even freezing works for a little longer life.

This is one of my favorite dishes I really hope you enjoy it as much as I do!

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