Tuesday, October 8, 2013


Ok so best vegan chili might be boasting a lot but let me tell you- I crave this chili year round. I reserve it for the colder months and you may have noticed it made it to the No. 1 spot on my Hello, October list! By saving this recipe for when the temps dip it makes it more special and something to look forward to!

I adapted this recipe from Lisa Lillien's Hungry Girl: Recipes and Survival Strategies for Guilt Free Eating in the Real World.  Not a vegan cookbook but I have found most of her recipes are easily adaptable! Most of the adaptations I have made are to please the Mister who is not as open to endless vegetables in his chili, but at the end I have additional options to add in and I do double up on the beans- makes this meal the perfect go-to comfort food!

4 1/2 cups tomato sauce
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 bag Bocca Crumbles or other meat substitute
1 1/2 cup chopped onion
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 large orange bell pepper, chopped
1 1/2 tbsp chili powder
2 tsp crushed garlic
1 tsp ground cumin

To Make:
Place tomato sauce, chili powder, and cumin in a large pot and stir over low heat. Once heated add the garlic and continue to cook for about 5 minutes,

Add Bocca crumbles and allow to cook for another 3 to 5 minutes, until they have softened and any frozen chunks have separated. Add the rest of your veggies and cook covered for 20-30 minutes, stirring occasionally.
Other additions you could make ...
Diced Tomatoes

If you choose to add the carrots you will want to cook until they have lost their crunch, this can take 1-2 hours.

Easy and delicious, just the way we like it here at Camp Fair and Square ;)

Happy Chili making! ♥

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