Vegan chili

Traditional comfort food that’s super easy to make and lasts for days! You can use leftovers to top burgers, combine with cheese and make chili cheese quesadillas, or eat it straight out of a bowl. Make it spicy or serve it mild. Don’t forget the cornbread muffins.

Ingredients

1 onion, diced

1 tablespoon olive oil

1lb vegan ground beef (optional)

1 can kidney beans

1 can pinto beans

1 can diced tomatoes

1 can tomato sauce

1 chili seasoning mix (I love Carroll Shelby’s)

Toppings: unsweetened vegan yogurt or sour cream, vegan shredded cheddar cheese, green onion

Instructions

Warm olive oil and sauté the onion until translucent.

Add vegan ground to the pan and spice packet, sauté til browned.

Add all canned ingredients along with 1 can full of water. Bring to a bubble and simmer until you’re ready to eat!

I made the boxed Famous Dave’s cornbread in muffin form. Subbed milk for almond milk and the egg for 1/4 cup apple sauce. They came out amazing!