It's that time of year again... Time for the BIG game and all the festive, fried, greasy, cheesy treats that come with it. However, if you're vegan or vegetarian- or maybe even still holding on to that new leaf you turned over for New Years - the big game could be a big stress.
We want everyone to enjoy the action and SNACK-tion. So here's a recipe for a delicious and hearty vegan CHILI "NON" CARNE...
It's quick and easy to make and will have even the most carnivorous grid-iron giants drooling!
2 tablespoons extra virgin olive oil
3 cloves garlic, peeled and chopped
1 medium onion, peeled and chopped
14 oz. can dark red kidney beans (liquid included)
28 oz. can crushed tomatoes
1 pkg. vegetarian ground “beef” crumbles
1 ½ cups vegetable broth (low sodium)
2 bay leaves, dried
4 tablespoon chili powder
2 tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon unsweetened cacao powder
2 teaspoons sea salt
cayenne pepper (to taste)
2 tablespoons turbinado (raw) sugar
In a large pot, add oil and heat over medium heat. Add garlic and onion and sauté for 3 minutes or until translucent. Add remaining ingredients, stir well, cover and simmer on low to medium low heat for 30 minutes. For a spicier chili, add cayenne pepper or red chili flakes.
Serve with tortilla chips and even set up a chili bar featuring: vegan sour cream, shredded soy cheddar cheese, chopped scallions (green onions) and fresh jalapeno slices.