Vegetable Chili-Vegan Style

I love soups, stews and chili this time of year.  I love to make them and eat them.  Today I bring you a vegan chili that is so hearty.  This is a good way to introduce people to meatless soups or a good way to start trying them yourself.  You will not miss the meat.

 

I bring this recipe (slightly tweaked) to you from More Choices, Eat Well, Live Well by Cheryl D. Thomas-Peters, RD.  It is a decent cookbook.

Serve with corn bread or biscuits and a green salad and you have a complete meal.

Also shared on Gluten Free Friday and Wellness Weekends.

Vegetable Chili-Vegan Style

Ingredients:

  • 2 cups cubed potatoes
  • 1/2 cup chopped onion
  • 1 small red or green pepper, chopped
  • 1 T. chili powder
  • 1 tsp. cumin
  • 1 28 oz. can whole tomatoes, undrained
  • 1 can garbanzo beans, rinsed, soaked and drained
  • 1 can black beans, rinsed, soaked and drained
  • 1 8 oz. can tomato sauce
  • 1/2 tsp. garlic powder
  • 1 tsp. lemon juice
  • 1/2 tsp. sugar, honey or agave nectar
  • 1 cup cubed zucchini
  • dairy/soy free (or allowable) sour cream

Directions:

  1. Peel and cubed potatoes and cook for a few minutes in microwave to start the softening process.
  2. In a large saucepan, combine the “pre-cooked” potatoes with all the ingredients except the zucchini.
  3. Break up tomatoes with kitchen scissors. Stirring occasionally, bring soup to a boil.
  4. Reduce heat. Cover and simmer about 15 minutes.
  5. Add cubed zucchini. Cover and simmer until zucchini are tender.
  6. Ladle into bowls and top with allowable sour cream, if desired.
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8 Responses to Vegetable Chili-Vegan Style

  1. This stew looks gorgeous. Do you know what could be substituted for the sour cream as I can’t get a vegan version where I live. Many thanks

    • admin says:

      Thank you. If you can have soy, you could make your own with tofu. Or you could eat it without the sour cream…I have done that before. It would just be a little less creamy and a bit more spicy without it. Thanks for stopping by!

  2. I love chili and its the perfect time of year for chili in my book 🙂 Can’t wait to try this! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
    I hope to see you again this week!

    Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

    Cindy from vegetarianmamma.com

  3. Pingback: #glutenfreefridays #18 is live! Come link up your #glutenfree recipes | Vegetarian Mamma

  4. Jessie says:

    This was really good! Even my husband who is a meat lover enjoyed this!

  5. Pingback: Veggie Black Bean Soup Plus Six More Soup Recipes | Allergy Free Test Kitchen

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