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
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.
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! ♥