This recipe came from the mother of my best ex-husband ever 😉 I just tweaked it a little bit to make it a vegan chili recipe that would be Sexy Fit Vegan-approved!
It is really delicious! It can certainly fill you up all on it’s own, but I’m all about comfort food, so when I’m in the mood for a vegan-friendly comfort meal I like to serve it with:
Grilled cheese sandwiches, using Ezekiel bread, Vegennaise, a combination of sliced and shredded vegan cheeses, and earth balance spread on both sides of the bread, before grilling – a comfort food feast!
Mom’s Vegan Chili
- 3/4’s cup chopped onion, sauteed in a little oil
- 1 red bell pepper, diced
- 1 28 oz. can crushed tomatoes, undrained
- 2 packages of Beyond Meat
- 1 10 oz. can enchilada sauce
- 1 8oz. can tomato sauce
- 1 14 oz. can chopped green chilies
- 2-3 T chili powder
- 1 t dried oregano
- 1/2 t cumin
Combine everything in a crock pot, slow cooker and cook on low for 8 hours
Combine everything in a large pot and cook on the stove on low for an hour, stirring occasionally.