Vegan Chili from fatfreevegan.com

This is one of the most delicious chili recipes I have ever had!  I made it with 8 oz of chopped mushrooms sauteed first in vegetable broth with onions.  Today is my second day as a full-fledged vegan.  I used a teaspoon of nutritional yeast and a splash of unsweetened soy cream mixed in my serving of chili which I served with a small handful of whole wheat pasta..... MMMMMMH!  This recipe alone has made me a believer in vegan dishes.

Here is the recipe:

• Mom’s Vegi Chili

My mom used to make this recipe for me when I was in high school, sometimes waiting for me after basketball practice during the winter. 8 years later…I finally got the recipe. Enjoy!

• Recipe by: jdoochin
• Serves: 5-6
• Prep time: 15 minutes
• Cook time: 1 hr 30 minutes

Ingredients:

•  2 (15 ounce) cans of black beans, drained
•  2 (15 ounce) cans of dark red kidney beans
• 1 (15 ounce) can of red light kidney beans
• 1 (12 ounce) can of tomato juice
• 2 (15 ounce) cans of  diced tomatoes with roasted garlic
• 3 1/2 tablespoons of chili powder
• 1 1/2 – 2 chopped onions
• Salt and pepper
• 1 3/4 tablespoons of ground cumin
• 1/2 tablespoon of garlic powder
• 3 bay leaves

Directions:

1. Combine all the ingredients in a large pot, and bring to a simmer and cover.
2. Let simmer for an hour and a half.
3. Add salt and pepper accordingly
4. Serve