Vegan East Coast Chili
- Ready In:
- 55mins
- Ingredients:
- 11
- 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 1/2 ounce) can diced tomatoes
- 1 (14 ounce) can tomato puree
- 1 1⁄2 cups water
- 2 (14 1/2 ounce) 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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Reviews
-
This is really quite good. I used veggie burger in place of the tofu and all else as ask except that I did not drain the beans, the juice went into the pot as well. This makes what I thought was a well flavored chili that was just a tad on the warm side. If your heat sensitive I'd back off on the cayenne. Adding more is easier that removing it once it's in. We have has 4" of snow overnight and this was a perfect lunch with a piece of low fat cornbread. Thank you Umberle for a very nice recipe.
Tweaks
-
This is really quite good. I used veggie burger in place of the tofu and all else as ask except that I did not drain the beans, the juice went into the pot as well. This makes what I thought was a well flavored chili that was just a tad on the warm side. If your heat sensitive I'd back off on the cayenne. Adding more is easier that removing it once it's in. We have has 4" of snow overnight and this was a perfect lunch with a piece of low fat cornbread. Thank you Umberle for a very nice recipe.