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V&P's Vegan Chili
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Ingredients (use vegan versions):
- 1 medium RED onion, chopped
- 1 medium carrot, chopped
- 1-14.5oz. can stewed tomatoes (mexican style)
- 1-14.5oz. can kidney beans
- 1-14.5oz. can pinto beans
- 1-2 tablespoon chili powder
- 2-3 cloves garlic, minced
- HOT sauce (we like 2-3 drops of "Dave's Gourmet-Total Insanity" Hot Sauce)
Directions:
Cook onion and carrot in a little bit of water in a large
pot, until soft. Add the three canned items with their
juices, Chili powder, garlic, and HOT sauce (if trying
"Total Insanity" be VERY careful!!). Let simmer for about 15
minutes.
While it's simmering, the chili can be mashed a little bit
with a potato masher for a thicker chili.
ENJOY with some vegan cornbread (Marie Callender's is great-add
some frozen/fresh corn kernels for variety)
Serves: 4
Preparation time: 20-25 min.
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