Cooking with Steve: Vegan chili
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OK, so this one was easy math. You can't really mess up chili; I mean it's a bunch of stuff thrown in a pot a heated slowly to let the flavors combine. Bingo, bango you've got chili. Served it up with a Summit Red Ale, summer style.
Ingredients:
Chili beans
Kidney beans
One small, minced white onion
Organic chili powder
Minced garlic
Chopped, roasted tomatoes
Oregano
Vegetable stock
Organic, garden tempeh as a meat substitute. I pan-fried the tempeh in some olive oil before adding it to the chili
Topped w/ shredded, smoked cheddar on serving
Full disclosure, I used canned organic beans. Next time, when I'm feeling more ambitious, I'll cook ...