Vegan Chili (GF)

Add-ins: Feel free to add ingredients or toppings. Random examples are vegan cornbread, sour cream or cheese You can add more vegetables or grains. Some good choices are corn, zucchini, red bell peppers, sweet potatoes or carrots. You can also stir in 1 cup of quinoa with the rest of the ingredients. Replacements: -Tofu You could also use TVP ground beef or another vegan meat crumbles or omit the tofu from the recipe. If replacing the tofu with vegan meat, sauté the ground meat with the onion, then add the garlic and continue with the recipe. Or simply add some vegetables instead, like frozen corn, red bell peppers, sweet potatoes, carrots or zucchini. Or add a cup of uncooked quinoa when you add the beans. -Crushed tomatoes You can substitute this for diced tomatoes for a little more texture. -Black beans and kidney beans Use any variety of canned beans you like. Pinto beans or even chickpeas can be used. Storage: 4-5 days in the fridge. Store in airtight containers. For freezing, freeze in individual freezer-friendly containers, then simply thaw and reheat until warm. Serving: You could serve it with cornbread. You can layer toppings such as. Vegan Sour Cream Vegan cheese shreds or cheese sauce Diced tomatoes A wedge of lime Tortilla chips Chopped cilantro Avocado slices Hot sauce Chives Making it GF: Substitute gluten free tamari for the soy sauce when making the tofu crumbles and check the other labels.

Great

% Daily Values based on a 2,000 calorie diet