Spicy Vegan Chili
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It’s a new year and I’m sure you have health and wellness goals. Maybe you want to go vegan or just do Meatless Monday’s. Either way — this recipe is easy, full of protein, and (surprisingly) vegan. Just as a warning I do not measure when I cook. (I always measure when I bake because to me that’s more of a science but cooking, I just taste and go). But because I care, I tried my best to do exact measurements for you all. I recommend tasting as you go especially if you want to watch how spicy it is. If you want to turn up the heat, feel free to add more peppers and spices.
Ingredients
4 Spicy Black Bean Patties (I used Morning Star), thawed
1/2 yellow onion
1/2 green pepper
1/2 jalapeño pepper
1 tsp garlic power
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 chipotle seasoning
1/2 tsp cayenne powder
1/4 tsp black pepper
1/4 smoked paprika
1 can light red kidney beans, drained
1 can tomato sauce
1 can Rotel (Mild or Hot, get what you like)
Juice from 1/2 a lime (optional)
Directions
Heat olive oil in the bottom of a large soup pot
Dice the onion and peppers and place them in the pot at a medium heat for 5 minutes
Add the three black bean patties and break them up with a spoon until they are incorporated with the onions and peppers. Cook for 5 minutes.
Add all of the seasoning and stir until well combined
Add Rotel, beans, and tomato sauce (and lime juice) then stir well
Simmer for 15-25 minutes on low-medium heat, stirring occasionally
