Super Bowl Chili Vegan Recipes

Steps:

• 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
• 2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

Steps:

• In a stock pot, heat canola oil over medium heat.
• Add chopped onion and saute 3-4 minutes.
• Next add bell pepper and garlic, stir until fragrant.
• Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste.
• Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices.
• Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan.
• Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes.
• Bring to a boil and let simmer for 15-20 minutes.
• Add 1-2 cans of beans (your choice) and stir to combine.
• Simmer another 5-10 minutes and serve!