Spicy Vegan Chili
Ingredients
- 2 cups veggie crumbles I use Morning Star brand!
- 1 can diced tomatoes
- 1/2 onion diced
- 1/2 bell pepper diced
- 2 jalapeños diced
- 2 serranos diced
- 2 tbsp garlic paste
- 1 tsp ghost chili flakes optional
- 1 can chili pinto beans
- 1 can chili kidney beans
- 1/4 cup tomato paste
- 2 tbsp Taco seasoning
- 2 tsp Kashmiri Lal March
- 1½ tsp ground cumin
Instructions
- Dice all vegetables and keep aside. Thaw the veggie crumbles as well if you can, you can put them in straight from the freezer but it will splutter.
- Add enough oil to coat the bottom of a large skillet, and heat it up on medium-heat. Sauté the vegetables with the garlic paste until the veggies are softened. Add the dry spices until you get a great combined mixture.
- Move all the veggies to the side, and add the tomato paste to the empty side. Roast/pan fry the tomato paste and stir it into the veggies once you get a deeper red color on the tomato paste.
- Add veggie crumbles and mix to combine. Add the beans and diced tomatoes continuously mix and heat through for 10-15 minutes until its all mixed thoroughly and piping hot. Serve with shredded cheese, sour cream, diced onions, or any other fixings you like!
