Vegan Chili Perfect for Chilly Season!
Share This
INGREDIENTS
2 Tablespoons Extra Virgin Olive Oil
1 medium yellow onion, diced
1 Bell Pepper – Chopped
1 Red Pepper – Chopped
1 Jalapeno Pepper – Stemmed, Seeded and Diced
3 garlic cloves, smashed and diced
2 Cans of diced Chili Tomato
1/8 Cup San Antonio Dark Chili Powder
1 (15-ounce) can pinto or red beans (not drained)
Braggs Aminos
1 cup dry TVP (Textured Vegetable Protein)
1 cup of water
1 cup of vegetable broth
1 package of Vegan/Soy Chorizo (Trader Joes)
2 Mexican Chipotle Sausage Links (Field Roast Brand)
Nutritional Yeast
Liquid Smoke
Siracha
Toppings (Optional)
Sliced Avacado
Vegan Sour Cream
Veganaise
Earth Balance Butter (or any non-dairy butter)
Share This
About the Author: Jane Velez-Mitchell
Latest News
Stay Tuned In
Be the first to know when new shows drop! Plus, get the hottest headlines, inspiring stories, and behind-the-scenes extras. Sign up and keep streaming!
you might also like
A taco recipe is always a crowd-pleaser, and in $10 Feast: Potato Tacos, Gabrielle Reyes turns taco night into a colorful, joyful, and affordable plant-based celebration. In this episode of $10 Feast with Gabrielle Reyes, she [...]
-
A pot of vegan noodle soup may sound simple, but in Gabrielle Reyes’ kitchen, simple never means boring. In $10 Feast: Noodle Soup, Gabrielle takes humble, affordable ingredients and turns them into a warm, colorful, [...]
-
Think eating vegan has to be expensive? Gabrielle Reyes is here to prove otherwise with a colorful, filling, and flavor-packed loaded potato recipe that turns simple ingredients into a satisfying plant-based meal. In the new [...]
