Get ready folks, my Mama's Vegan Chili will fill all your comfort needs.
This recipe has been long overdue but I'm so happy I was able to create it. My Mama's Vegan Chili is:
hearty
plant powered
gluten & dairy free
IBS friendly
& will fill your comfort needs
You may be thinking...NO BEANS? Yes, NO BEANS! As someone who has IBS and other GI issues, I have to keep out anything that would trigger a reaction or visit to the ER. Sadly, beans are on the no no list. It's easy to think beans make or break a chili recipe. But I'm here to tell you that is not the case. Although it does add flavor, there are more veggies in the garden that can be added ;) - don't worry, it still has plenty of protein and flavorful spice.
The reason this recipe is called "Mama's Vegan Chili" is because I remember sitting at the kitchen table watching my Mama cook in awe. We had just gone through losing my grandpa and she was being so strong and taking care of the family like she always does. This chili brought me warmth, comfort, and happiness when eating it with her.
I hope this chili brings you exactly that and then some. If you'd like to pair it with that delicious piece of cornbread you see in the photo, check out my recipe tab :)
As always, if you like this recipe and decide to share on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying this recipe:)
xoxo
Sophia
Ingredients
1/2 package of Beyond Meat - ground
3 large Carrots (I used multi colored
2 Sweet Potatoes
1 can of Corn
2 cans of diced Tomatoes
1 1/3 cup of Water
2 tbsp of Cumin (this is for the beginning. Add more as it's cooking if you'd like.)
2 tbsp of Chili Powder (this is for the beginning. Add more as it's cooking if you'd like.)
2 tbsp of Smoked Paprika (this is for the beginning. Add more as it's cooking if you'd like.)
Couple dashes of Salt & Pepper throughout stirring
Vegan Shredded Cheese - toppping
Vegan Sour Cream - topping
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Preparation
Take your beyond meat and put it in a large pot. Add in your cumin, chili powder, and smoked paprika and mix it around. Cook on medium high for 5-8 mins.
While that's cooking prep your veggies. Cut into smaller pieces however you like. I prefer mine chunky!
Once beyond meat has cooked, add in your carrots, sweet potato, corn, diced tomatoes and mix around. Beyond Meat does not have to be completely cooked. Add in your water and stir so everything is evenly incorporated.
Turn heat to high, cover and let simmer for an hour. Check every 15-20 mins and stir around.
