I have been cooking most of my life. As a little girl I loved to cook with my Mom and my Grandma. Now that I have a large family of my own, cooking has become more of a necessity. When our new neighborhood sent out an email that they were holding a chili cookoff I knew we needed to prepare an entry. I really did not think we would win, especially against other meatier chilis. But now that the chili cookoff is past us, I can say we are winners, we won first place!! Not only did we win, we won with our vegan chili, woohoo! We have been eating vegan foods for many many years, so to us vegan is quite normal, but the rest of the world? We were not so sure that people would like a chili without meat in it. This chili is not too spicy and full of protein, warmth and love. I hope you enjoy it with your family.
- 2 packages of vegan meat crumbles(we used Yves brand 12 oz each)
- 2 T Extra virgin olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 3 garlic cloves, minced
- 3 tsp salt
- 1 tsp pepper
- 2 cups of water
- 1 can 28 oz crushed tomatoes
- 1 can 14 oz stewed tomatoes
- 2 cans of kidney beans, drained
- 1/3 cup chili powder
- 2 tsp cumin
- 1 tsp cinnamon (optional)
- 1 tsp cayenne pepper (optional if you like it spicy)
- Heat up your pan until it is very hot.
- Add in your extra virgin olive oil and let it get hot as well.
- Saute your fake ground beef for about 3-4 minutes.
- Add in your onions, red pepper, and garlic. Saute for another 3-4 minutes.
- Add in all the rest of your ingredients.
- Bring to a boil over medium high heat.
- Reduce the temperature and simmer gently for about 30 minutes.
- You can cook it longer to get it to thicken up more. You can also add in a little flour/water combination to make it a bit thicker.
- Serve with a little vegan cheese on top.