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Meatless Monday Recipe: Chili

Photo: Brad Klopman

I won't lie. This is another one of my mom's recipes. She makes the BEST vegan chili. And it's so simple. Here's her recipe. 

Vegan Chili

3 cloves garlic, chopped

1 med. onion, chopped

1 green pepper, chopped

16 oz. vegan "meat"(like the "hamburger"-type crumbles.)

In a big soup pot, saute garlic, onion, pepper, and vegan meat in 2 T oil until the onion is transparent. About 5 minutes or so.


24 oz. can chopped tomatoes and basil

2 c. shredded zucchini (white or green)

2 vegetable bouillon cubes or 32 oz box vegetarian broth

2 cans chili beans, not drained

2 cans pinto beans, drained

2 cans kidney beans, drained

You can use any canned beans to total 6 cans, but for best results always use 2 chili cans. 

Add enough water to cover. Then add salt and pepper and chili powder to taste. Season to your liking. Simmer 30 minutes on low.