Nanette’s Vegan Chili

Posted September 28th, 2012 by Nanette Heffernan. Comment (0).

As you know, I go vegan for a day with every new Facebook ‘Like’. As a way of saying thank you, to all of you, I am going to start sharing some of my favorite vegan recipes. Going vegan is so much easier to accomplish with a few of these gems.

Many believe the best thing we can do for the environment is to eat lower on the food chain, as often as possible. Vegan is as low as you can get and it is much more challenging than vegetarian because it removes all animal protein from the diet, meaning no dairy. Below is my #1, go to, quick, easy vegan dinner. Enjoy!

Nanette’s Vegan Chili – 15 minutes, serves 8
-1 medium yellow onion, diced
-6 cloves garlic, pressed (actually I use more like 12 because I love garlic!)
-¼ cup olive oil
-1 ½ tsp cumin
-1 tsp paprika
-1 tsp salt
-¼ tsp black pepper
-¼ tsp white pepper

Beans (look for cans of BPA free beans such as Eden Organics)
-1 can black beans (with juice)
-1 can kidney beans (strained and rinsed)
-1 can pinto beans (strained)
-1 can other beans, I like white (strained)
-2 28oz. cans fire roasted tomatoes with juice (or 15 ripe roma tomatoes cut in 1/8th and fire roasted on a cookie sheet in the broiler just until they start to blacken. Add to chili juice and all.)

Add onion, garlic, olive oil and spices to a pot and cook on low for about 5 minutes, or until the onions start to soften. If you cook it too high your garlic will burn. Add beans and tomatoes, warm and serve. If you like a thicker chili you can reduce the juices over low heat for another 30 minutes. Top to taste with fresh tomatoes, avocado, onion, cilantro, hot sauce, rice cheese, and corn tortilla chips.

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