Zen Habits Three Bean Vegan Chili
1 package Morning Star Meal Starters (or any ground beef replacement)
one 14.5-oz. can each: black beans, pinto beans, and kidney beans
one 14.5-oz. can corn
one 29-oz. can each: stewed tomatoes & tomato sauce
half a yellow onion, diced
half a green bell pepper, cored, seeded, and diced
2-4 cloves garlic, diced (depending on how much you like garlic)
black pepper, salt, chili powder to taste
olive oil

“Dice up the veggies first, because the cooking will go fast. On medium high heat, heat up some olive oil, then saute the onions, then the garlic and bell pepper. Throw in the Meal Starter ground beef replacement (still frozen is fine), and let it brown. Add a liberal amount of chili powder and black pepper, and a bit of salt (I never measure, sorry).

Now dump in the beans and corn, one can at a time, stirring as you go along, making sure the bottom doesn’t stick and burn. Add more chili powder and black pepper. Spice it up nice! Throw in the stewed tomatoes, stir, and then dump in the tomato sauce. Done! Lower the heat and let it simmer for as long as you can resist. You can actually eat it right away (prep and cooking time: 10-15 minutes) or you can simmer it for 30 minutes, an hour or more. The longer it simmers, the better the flavors will all mix together. Taste it and spice it as needed. I like to add a lot of chili powder and black pepper. To crank up the heat, feel free to add your favorite red peppers early on in the cooking process”.

This vegetarian/vegan chili serves well with “brown rice, good bread, or blue corn chips”.

I will make it some day this week and post back on the results. Try it yourself and leave comments on whether you like it or not and also what (if any) ingredient substitutions you made.

Cheers!

Missy.

Three Bean Vegan Chili is from groovy vegetarian