I make this chili all the time, but I realized that I’ve never posted about it. With the Super Bowl just days away, now seemed like a perfect time! Chili is a classic football favorite that will definitely keep you warm as you root for your team on Sunday.
This recipe originally comes from PETA, and it is so incredibly delicious. I’ve made this for many a meat eater, and they’re always amazed that it’s vegan. Served alongside some warm cornbread spread with Earth Balance, it’s definitely a winner.
Hearty Vegan Chili
2 Tbsp. oil
6 garlic cloves, minced
1 cup chopped white onion
1 lb. defrosted veggie burger crumbles (optional)
Red pepper flakes, to taste
1 Tbsp. chili powder
2 1/2 tsp. cumin
1 tsp. oregano
1 bay leaf
28-oz. can diced Mexican-style tomatoes
1 Tbsp. soy sauce
1 1/2 cups vegetable stock
6 oz. tomato paste
1 Tbsp. red wine vinegar
16-oz. can pinto beans, drained and rinsed
28-oz. can kidney beans, drained and rinsed [I use 1 can of kidney beans & 1 can of black beans]
Vegan cheese (optional) [I also like to top this with some vegan sour cream]
