Dad's Delicious Easy Vegan Chili |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Delicious bean, tomatoe & corn chili, adapted from a recipe which used to contain meat, but our family then became vegetarians! Lots of spice and flavor, not for those into mild foods. This is a fast & easy recipe, and you can experiment with more & different types of spices to tune it to your liking. My father has been making it for about 20 years now, and it is still awesome every time I eat it! Ingredients:
1 large yellow onion, chopped |
1 tablespoon vegetable oil |
4 garlic cloves, diced (garlic powder works too) |
1 (15 ounce) can red kidney beans |
1 (15 ounce) can black beans |
1 (15 ounce) can pinto beans |
2 (15 ounce) cans diced tomatoes |
1 (4 ounce) can diced green chilies |
1 (10 -16 ounce) bag frozen corn kernels |
2 tablespoons chili powder |
1 teaspoon cumin |
1 teaspoon cajun seasoning (optional) |
1 dash ginger |
salt |
cayenne powder |
Directions:
1. In a large pot, sauté onion in vegetable oil until almost clear. Add garlic and sauté for 30 seconds.
2. Add all cans of beans, tomatoes & chilies, with their juices, to the pot.
3. Add corn & spices to the pot. Stir well.
4. Simmer on low for 15-20 minutes.
5. Add spices to taste.
6. Enjoy w/corn tortillas or over a bed of brown rice.
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