Allergen Free Vegan Chili Recipes

HEARTY VEGAN CHILI (WHOLE FOOD, PLANT-BASED)

Steps:

• Dice the onion, bell pepper and mushrooms. Place them into a large pot on medium heat with the oil. Cook for 5 minutes or until the vegetables are wilted and starting to brown. Add the garlic and cook for another 3 minutes.
• Next add in the remaining ingredients except the corn and cilantro. Turn down the heat to low and let simmer for 10-20 minutes.
• Add the corn and cilantro and cook for another minute or until the corn is heated through.
• Serve topped with green onion and avocado.

ALLERGEN-FREE VEGAN CHILI

Steps:

• Heat the olive oil in a large saucepan on medium heat or so.
• Add the onion, garlic, and carrots and stir until it's golden brown (about 10 minutes or so).
• Add cumin and chili powder and stir for a few minutes.
• Wash the canned beans and add them along with the canned tomatoes (with the juice) and the tomato juice. Usually I'll taste the chili and see if it needs more cumin or chili powder.
• Add the salt, pepper, and red pepper flakes to taste.
• Bring the chili to a boil, then reduce the heat to medium-low to let it simmer. If needed, add more tomato juice.
• Simmer for 45 minutes, then serve over rice.