Chili night was always my favourite growing up. When I moved out, it was one of the first meals I asked my mum to teach me how to make. My mums of course was not vegan, but to this day still follow her recipe with a few meatless modifications!
Simple Bean Chili
- 1 can crushed tomatoes
- 1 can kidney beans (drained and rinsed)
- 1 can chickpeas (drained and rinsed) (or any bean of your choice!)
- 1 container mushrooms chopped
- 1 zucchini chopped
- 1 tsp garlic powder
- 2 Tbsp chili power (or to taste)
- 1 tsp cayenne pepper (optional)
- Pepper to taste
Mix all ingredients in a pot on medium-high heat, stir in spices. Let cook for 10-20 minutes, test if more spices need to be added, then turn to low heat and let simmer 30 minutes to 1 hour. If you have time let simmer for 1-2 hours or add all ingredients into a slow cooker over medium-low heat for 3-4 hours. Scoop into bowls and enjoy! For an cheesy finish, add Daiya Shredded Cheese on top.
Until next time day dreamers.
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