Vegan Chili

I am on the Green Thickie 7 day diet. It isn’t too much of a stretch for me. I went from one thickie to two, cut out meat and alcohol and sweets. I don’t have alcohol or sweets regularly so that isn’t a big deal, (I might be lying) but I’ve had a little trouble with the no meat. The first night I made brown rice and stir-fry. I just left out the chicken, it was pretty good, but I was hungry an hour later. The next night I made chili. Now the recipe from the Thickie lady said it was chili, but she is in the U.K. and chili means something different there. So, I made red, American-style chili. Only I had no idea how to make vegan chili. I mean how do you make chili without meat? Some people don’t even put beans in their chili! Where does the flavor come from? How do you get the right texture? Most recipes I found on the internet used some kind of “veggie crumble” meat-like product. I don’t know about that. I had some left over stir-fry veggies so I popped those in the Vitamix and mixed it in. Luckily it turned out pretty good. My kids didn’t complain, one of then even asked for seconds! (I served theirs over macaroni)  I don’t know if I was just so hungry or if it really tasted that good! Anyway, I think I’ll make it again just for a healthy alternative. I served mine over left over brown rice, topped it with Tofutti sour cream, salsa and avocado. I thought it was delicious! And, I’m hungry again. More water.

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2 thoughts on “Vegan Chili

  1. Pingback: Haystacks – Chili Salad | Idaho Housewife

  2. Pingback: 95% Plant Powered | Idaho Housewife

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