SPECIAL VEGAN CHILI
A tasty, mild alternative to meaty chili that includes ground flax seeds to gunk things together. What's extra special about this recipe is that it doesn't take hours to make! It's cornless too for corn is usually difficult to digest, and there's too much corn in everything these days anyway... Another recipe from my crazy experiments in the kitchen!
Provided by Ravenhood
Categories Onions
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Drizzle a bit of oil on a frying pan and set heat to medium. Saute onions, carrots, garlic and red bell peppers until they start to brown. Add the mushrooms and cook for another minute, then transfer sauteed vegetables to a pot.
- Add the rest of the ingredients and stir well. Bring to a boil, then simmer uncovered for about 30 minutes, stirring once in a while. Serve hot with pita bread.
Nutrition Facts : Calories 62.3, Fat 1.4, SaturatedFat 0.2, Sodium 62, Carbohydrate 12.3, Fiber 4.2, Sugar 5.3, Protein 2.6
VEGAN CHILI
Provided by Tracey Medeiros
Categories Soup/Stew Bean Tomato Super Bowl Vegetarian Kid-Friendly Winter Tailgating Healthy Vegan Bulgur Atlanta Georgia Small Plates
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
- 2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
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