Vegan Chili with Plant Based Meat

Dinner, Lunch, Vegan

This is my hearty Vegan Chili with Plant Based Meat, and it’s made using some delicious plant based meat crumbles, black beans, green pepper, tomatoes, and a fiery spice assortment.  A really great fall dish!

 


Vegan Chili with Plant Based Meat

10 oz. bag of plant based crumbles
1/2 yellow onion, chopped
1 green pepper, chopped
2 cloves of garlic, minced
1/2 bunch of fresh basil, chopped
1 teaspoon of smoked paprika
1/8 teaspoon of cayenne pepper
1 tablespoon of Italian seasoning
1 15 oz. can of black beans, rinsed and drained
1 15 oz. can of chickpeas, rinsed and drained
1 16 oz. Jar of chunky salsa, (mild or as desired)
1 15 oz.. can diced tomatoes
1 tablespoon of olive oil
1 tablespoon of nutritional yeast, (optional)
Baguette bread, (warmed and sliced)
Directions:
-In a of large pot add 1 tablespoon of olive oil, white onion, green pepper and
minced garlic. Sauté for 3 – 5 minutes until translucent. Then add the smoked paprika, Italian seasoning and nutritional yeast to the pot and cook for about 1 minute.
-Add in the salsa, black beans, chickpeas and diced tomatoes. Fill the salsa jar with water, shake then add to the pot. Stir chili and bring to a boil then simmer for 10 – 12 minutes. Divide the chili into a serving bowl and top with fresh chopped basil, vegan cream cheese and scallions. Serve with warm crusty bread or tortilla chips. Enjoy!

 

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