Vegan Chili

"I make a batch of this every Sunday. It is just from my brain, pretty standard affair. You can serve this how you like. It makes about 1200g. I have 100g in a tortilla wrap for breakfast each day, which covers me up until Saturday morning. Add anything you like such as guacamole, spinach."
 
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Ready In:
40mins
Ingredients:
11
Yields:
12 burritos
Serves:
6-12
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ingredients

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directions

  • Spray a medium pan with a low cal spray. You will not need loads.
  • Chop onion and celery; fry over medium heat until translucent.
  • While onion and celery are frying, chop the red peppers, green peppers, and mushrooms; add these to the pan and stir until sweating.
  • Add the tomatoes.
  • Drain and add the black beans.
  • Add the textured vegetable protein.
  • Snip the sundried tomatoes into slivers; add and stir.
  • Add the chipotle paste. You can use any spice you like, but this is nice and smoky.
  • Add enough water to cover the beans slightly.
  • Cover and simmer on a low heat for at least 20 minutes.
  • Uncover and heat until thickened.
  • You can add a 1 tablespoon white cornflour mixed in 3 tablespoons of water to the pan to help it thicken.

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RECIPE SUBMITTED BY

Lover of Cats and Gadgets.
 
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