What you will need:
1 tbsp Earth Balance or vegan buttery spread
14oz veggie "meat" grounds (I used Lightlife Gimme Lean, Ground "Beef" Style)
1 onion, chopped
1 tbsp garlic, minced
2 small green bell peppers, chopped
15oz canned kidney beans, rinsed and drained
2.5 cups tomatoes, crushed
4 cups veggie broth or 4 cups water with 2 bouillon cubes (I used Edward & Sons brand cubes)
2 tbsp wheat flour
2 tsp chili powder
1 tsp cayenne pepper
1/2 tsp ground cumin
salt and black pepper to taste
Daiya cheddar cheese to sprinkle on top before serving, optional
What to do:
Heat buttery spread in saucepan on medium heat. Brown veggie meat (if using Lightlife Gimme Lean, crumble up in pan using a spatula until all is broken up how you would like it) on medium heat. Add onion, garlic, and bell peppers to pan and cook until they are soft, stirring frequently. Then add kidney beans and crushed tomatoes, mix thoroughly. Then mix in broth. Sprinkle and stir in wheat flour. Then add in the spices, salt and pepper. Bring to a boil and then simmer on low for 1 hour.
Serving Suggestion: Before serving, sprinkle Daiya vegan cheese on top, if you choose. You may also like to dollop some Tofutti sour cream on top, or use whatever other vegan chili toppings you like in your bowl. You might like to sprinkle crackers or pita chips into it also.
Enjoy! Have fun on Game Day!
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