I love a hearty stew/soup when the weather turns cool, and this Vegan Chili couldn’t be easier to make! I usually serve this with my favorite sourdough cornbread, and the combination is what fall dreams are made of.
Vegan Chili
Warm, comforting, and the best meal on a crisp fall evening
Ingredients
- 1 onion chopped
- 4 stalks celery chopped
- 3 carrots chopped
- 4 cloves garlic minced
- 1 potato diced
- 1/2 cup frozen corn
- 1/2 cup tomato puree
- 2 15oz canned beans black & kidney beans
- 1/2 tsp salt or to taste
- 4 cups vegetable broth
- 1 package Impossible Ground
- 1 tsp taco seasoning
- 1 tsp garam masala
Instructions
- Heat 2 tbsp oil in a stock pot and add the onion, garlic, celery, and carrots.
- When slightly softened, add the tomatoes, potatoes, corn, beans, and spices.
- Stir to combine before adding the salt and meat.
- Use a wooden spoon to break apart and cook the meat before adding in the stock.
- Bring to a boil over medium heat before reducing the heat to medium-low and simmering for 20-30 minutes (or until vegetables are cooked through).
- Serve hot, with a sprinkle of cheese and a side of your favorite cornbread. Enjoy!
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