Beat the Chill With a Bowl of Vegan Chili!

Elysabeth starts by adding the tomatoes and black beans. This chili not only tastes good but it is also good for you! Elysabeth explains that the beans are full of protein and the vegetables are full of nutrients. Elysabeth uses a yellow pepper to add a pop of color to this dish. She says her special ingredients that make this soup chili is two kinds of paprika and cayenne chili. Elysabeth likes it hot and spicy but don’t add too much cayenne if you’re not a fan of very spicy foods. Elysabeth also adds oregano, basil, and cumin for taste. When the chili is ready, top it off with vegan cheese and or fresh avocado. Try the recipe below, and be the “vegan babe” at all your get-togethers with this chili.

 

Ingredients:

2 26oz. cans of tomatoes
1 can 8oz of tomatoes
1.5 yellow pepper
2 cans of black beans
1 whole medium onion diced
2 teaspoons cumin
1 teaspoon sweet paprika
1 teaspoon spicy paprika
1/2 teaspoon cayenne chili pepper
2 teaspoons oregano
2 teaspoons basil
salt/pepper to taste
1 box of Lightlife Ground
Cilantro or Parsley to garnish
Avocado slices to garnish
Tomato Cayenne Chao Cheese (optional)
Olive oil for cooking

Instructions:

Dice onions and sauce in olive oil.

Combine tomatoes, black beans in large pot.

Dice peppers and add to pot. Add in salt*, pepper, cumin, oregano, basil.

Sautee Lightlife Ground and add cayenne chili pepper*, sweet paprika* and spicy paprika*.

Add Lightlife Ground to pot

Stir and let simmer together for at least 30 minutes**.  Optional: Top with Chao Cheese, avocado and cilantro.

*Adjust as need be to your taste.

**Best if you let sit overnight.  Then reheat the next day for your party.  The flavors will come together best this way, and you can also re-taste and season as need be.