45 Minute Chili with Vegan Option
Several people have asked for my super easy chili recipe, so here it is:
Ingredients (makes 4-6 servings)
1 pound ground beef
2 cans kidney beans (drained)
2 cans tomato sauce
5-6 cloves of garlic
2 green bell peppers
1 large red onion
Salt and pepper
Chop the vegetables and add to a large skillet or non-stick pot
Use caution when cutting the jalepenos. If you don’t want hot chili, remove the seeds.
Add ground beef. Season with salt, pepper, chili powder, and cayenne.
Saute until beef is thoroughly browned.
Add tomato sauce and kidney beans
Add more chili powder and cayenne pepper until you have achieved your desired level of heat.
Simmer covered for 15-20 minutes.
Serve with sour cream and grated cheese (optional). Also goes great with cornbread.
I have a vegan variant to this recipe. I use tempeh and add corn as an extra veggie.
If you use tempeh, chop it into small squares. Add grapeseed or another flavorless oil. Then add chili powder and saute until tempeh cubes are completely covered in chili powder. Then add vegetables and saute until onions are translucent. Follow the recipe from there.
I’ll post a picture of my chili the next time I make it, probably next week.