Vegan East Coast Chili
Ready In: 55 mins
Serves: 6-8
Ingredients
- 1 tablespoon olive oil or 1 tablespoon olive oil flavored cooking spray
- 1 large yellow onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 1 (6 ounce) can tomato paste
- 1 (14 1/2ounce) can diced tomatoes
- 1 (14 ounce) can tomato puree
- 1 1⁄2 cups water
- 2 (14 1/2ounce) cans dark red kidney beans, drained and rinsed
- 2 cups burger flavored tofu crumbles (I used boca brand)
Directions
- Heat the oil in a medium sized pot. Add the onion and cook covered until onions are soft (about 5 minutes).
- Add the chili powder, cayenne, oregano, all the tomato products, and water. Bring to a boil, then simmer covered for about 15 minutes.
- Add the kidney beans and burger crumbles and simmer for about 30 minutes.
- Serve on its own or over cooked macaroni.
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