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.
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.