Chili

Chili

Today I am going to show you how to make my vegan chili recipe. You may be wondering why I am making chilli at the start of summer? Hotdogs are a summer staple, and I love chili cheese dogs, which is what I am having for Memorial Day. This tasty recipe is great for hot dogs in the summer or on a cold winter day warming you on the inside with crumbled salted crackers.



Print Recipe
Chili
Chili
Prep Time 30 minutes
Cook Time 1 hour
Servings
Ingredients
chili
Chili
Prep Time 30 minutes
Cook Time 1 hour
Servings
Ingredients
chili
Chili
Chili
Instructions
Chili meat
  1. Put TVP or beef crumbles, soy sauce, dried mushrooms and sesame seed oil in a bowl. Add boiling water and stir. Set aside.
  2. In a hot pan add olive oil, when oil is hot add crumbled tofu and cook until tofu turns brown.
  3. Add garlic and fresh mushrooms. Cook until you can spell the garlic and mushrooms are cooked.
  4. Add tomato paste and cook until paste is brown and you can smell the tomatoes.
  5. Add the rehydrated beef crumbles and cook until everything is nice and crumbly.
Chili
  1. In a stock pot heat up olive oil. Add onion and mushrooms and saute until onions are translucent.
  2. Add garlic, chili pepper, and spices and cook until you can smell the spices.
  3. Add teh chili meat and cook a few more minutes.
  4. Add remainder ingredients, bring to a boil and then simmer for half an hour covered. Stir occasionally. You might need to add water.