Vegan Tomato Chili over brown rice – a hearty vegan chili even meat lovers will love! Well, there is no other option in this house, just eat vegan and love it! Do You have same rule in Your place?
This is what I do now regardless – no matter is it my parents visiting or caveman – I don’t care, there is no animal products in my house, and as I must respect everyone’s choice what to eat or not to eat, so as everybody else must respect my private space and rules in it. Simple as two plus two.
However, dramas are happening, so I need to find a solution, and one of them is to make food, which actually cannot be non vegan, or at least I put it this way, like this chili – ‘Yes, You can add meat in it, but it would change my recipe completely…’ and it makes complainers feel like they upset me. HA-HA. Here is thi trick for You!
Vegan Tomato Chili
Loaded with red kidney beans, tomatoes, and lots of herbs in addition to protein-rich soy mince, this is the best vegan chili recipe! So far. Promise You hearty and very filling bowl. It is vegetarian, vegan, and gluten-free, but meat lovers will enjoy it as well. The beans and soy mince team up to make this recipe a protein powerhouse! I love the texture the soy mince adds to the chili. Kinda crunchy, but not, hard to describe. You can top the chili with green onions, vegan cheese, avocado slices, chips, crackers, or serve cornbread on the side, or top with everything at once. The chili is good, if not better, the second day. We enjoyed leftovers for a few days and loved it every time. And if you can’t eat it all, put the chili in the freezer for a rainy day-it freezes really well.
- 1 onion
- 1 clove garlic
- bunch of fresh parsley
- 7 large tomatoes
- 3 Tbsp tomato paste
- 1 can red kidney beans
- 1 cup dry soy mince
- 2 Tbsp smoked paprika
- Bunch of fresh coriander
- 1 Tbsp olive oil
Preheat medium size saucepan with olive oil and add finely chopped garlic and onion and fry until light gold.
Meanwhile prepare soy minceas directed on a package (mine says just pour hot water over the dry mince and leave to soak, then squeeze out excess water and use in a recipe).
Reduce the heat and add roughly chopped tomatoes, red kidney beans, tomato paste and soy mince. Add somked paprika, chopped parsley and coriander, season with salt and pepper. Cover the lid and let simmer for about 15-20 minutes stirring occasionally.
Serve with freshly cooked brown rice.
If You like this recipe feel free to try my
Tomato Soup – probably the easiest recipe in the world, and one of the best soups I ever made!
One Pot Tomato & Bean Chili – which takes just about half an hour to make!
Chili Con Carne Pasta – for an ellegant twist of Italy for midweek dinner.