Vegan Chili

Vegan Chili

This is my all-time favorite chili.  It is LOADED with yummy veggies and will satisfy anyone’s dietary restrictions.  It’s GREAT for potlucks!

Jodaye & Bob’s Vegan/Vegetarian Chili
4 cloves of garlic (minced)
1 large yellow onion (sliced)
2 stalks of celery (sliced)
15 baby carrots (sliced)
1 zucchini (sliced)
1 yellow pepper (sliced)
1 15-oz can whole, stewed tomatoes
1 tbs. chili powder
¼ c. spaghetti sauce
¼ c. salsa
1 tsp. cilantro
2 tsp. garlic powder
1 15-oz black beans (don’t drain them)
1 cup of rice (optional)

  1. In a large pot on warm setting, use olive oil to coat the bottom.
  2. Increase heat to medium and add garlic, celery, and onion.
  3. When the onions have softened, add all other ingredients except the beans!!
  4. Use medium heat to cook the carrots and pepper and zucchini.
  5. Reduce heat to warm setting and simmer for 30 minutes.  If you wanna make a pot of rice to go with the chili, now’s the time to cook it!
  6. Add black beans and cook them for 5 minutes.
  7. If you are a vegan eater, ENJOY! If you prefer your chili with a bit of cheese, though, top with Monterrey Jack cheese and serve!