Today I’m coming to you with a recipe for some homemade vegan chili!  I’ve absolutely always loved chili, and when I became a vegetarian in January 2013, I discovered that I could still have my same chili, just made with vegetarian/vegan ingredients.  So, I thought I’d share my recipe with you in case you’re looking to make yourself some yummy vegan chili!  I swear, it’s delicious!  Enjoy!

Ingredients:

1 x 796 ml can diced tomatoes
1 x 540 ml can dark red kidney beans, rinsed
2 teaspoons sugar
1 teaspoon salt
3 tablespoons olive oil
1/2 small onion, minced
3 tablespoons chili powder
2 tablespoons ground cumin
3 garlic gloves, minced
340g Yves ground round
Optional:  2 large carrots
Optional:  any other spices of your choosing

Directions:

1. Chop onion and garlic.

2. Bring tomatoes, beans, sugar, 1/2 teaspoon salt, and carrots if you’re including them (I decided not to this time) to a boil in a large saucepan.  Reduce to simmer.

3. Over medium heat and in a large pot, heat olive oil, onion, and garlic for about 5 minutes, or until softened.

4. Increase heat to medium-high and add ground round.  Break up ground round and cook for 2 to 3 minutes.

5. Add chili powder, cumin, 1/2 teaspoon salt, and any other spices of your choosing; mix well.

6. Stir in tomato mixture.  Bring to a simmer.  Cook for about 15 minutes or until slightly thick.

Serves 4 to 6.

RECIPE PRINTABLE (Click and then select Download in the top right corner)