Spicy Vegan Chili

Today was a cold day, and on days like these a nice bowl of vegan chili definitely comes to mind. I'm not sure if there are any restaurants in the area that make vegan chili, but I decided to make my own since I wanted to add specific ingredients and make it spicy. This recipe does not require a lot of money, time, or ingredients. I spent a total of $15 on ingredients, and bought everything organic.

I used Beyond Beef Beefy Crumble for the meat. It is a truly amazing product, and I did a review on it in a previous post. It's high in protein and tastes unbelievable. I am constantly asked about vegan sources of protein, and this product is just another great example of a high quality vegan protein source.

There are many great vegan companies that make meat substitutes, so you can add your favorite to the chili. If you would like to have a milder version you can leave out the cayenne, but I think that's what makes this recipe great. It's one of my daughter's favorite cold weather meals, and it's packed with so much protein, fiber, flavor, vitamins, and nutrients. My husband likes to have it with vegan grilled cheese sandwiches or cornbread. 

This recipes uses eight ingredients, and after combining all of your ingredients and letting them simmer for about half an hour, you are on your way to enjoying a great bowl of vegan chili! It is especially great after a day or so in the fridge after all of the flavors marinate. Absolutely delicious.

Make a rich, spicy, filling, high protein, bowl of vegan chili using only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Chili
Cuisine: Vegan
Servings: 12

Ingredients

• 1 can sweet corn
• 3 cans spicy black beans
• 1 can pinto beans
• 1 cup steamed curly kale
• 1 package Beyond Beef Beefy Crumble
• 4 tsps chili seasoning mix
• 1 tsp cayenne pepper
• 1/4 tsp sea salt

Instructions

1. Drain can of corn and pinto beans, and add to 6-quart pot.
2. Drain two cans of spicy black beans, and add to pot. Add one can of undrained spicy black beans to pot.
3. Simmer on low heat stirring frequently.
4. Add chili seasoning mix and bring to boil stirring frequently.
5. Return to low heat and stir in prepared Beefy Crumble.
6. Stir in kale, cayenne pepper, and salt.
7. Simmer on low heat for 30 minutes stirring frequently.

Nutrition Information

Serving size: 2 cups  Calories: 205   Fat:  4.9g
Sat Fat: 0g Carbohydrates: 29.1g   Sugar: 2.1g    Sodium: 567mg
Fiber: 9g    Protein: 15.2g


Please let me know how you like this recipe. I'd love to hear from you! Post your photos on Facebook or Instagram #thesensiblevegan. Thank you!