Dinner

Meat eater approved vegan chili

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  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 green pepper, diced

Next addition:

  • 3 tbsp chili powder
  • 1/2 tsp oregano
  • 1 tsp basil
  • 1 tbsp brown sugar
  • 1/2 coriander
  • 2 tsp cumin

Finally add:

  • 1 pkg yves veggie ground round
  • 796ml can diced tomatoes
  • 170 ml can tomato paste
  • 540 ml can kidney beans (drained and rinsed)
  • 1 package sliced mushrooms (250g)

Cook onions, garlic and green pepper over medium heat with a cooking oil of choice (( like coconut oil) until onions are clear. Add in spices and fry for a minute or two (frying spices brings out the flavour!) Add everything else and bring to a boil, then simmer for at least a half hour on low heat. You can add some water during the simmering if it starts to burn or stick on the bottom.

Serve with rice, sourdough bread, corn muffins-whatever ya fancy! My meat eating body builder bf loves this chili and doesn’t even notice it’s vegan 🙂

-Starfish

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