Organic Chef Tom’s
Easy Vegan Chili

Enjoy this classic recipe made with all plant-based ingredients. This chili is always a hit with my family on a cold winter night served with my delicious, organic vegan corn bread.

Ingredients:
1 cup dried kidney beans
5 cups water
1 - 2 inch piece of kombu or kelp
1 onion, diced
2 garlic cloves, diced
2 celery, diced
1 carrot, diced
1 large tomato, diced (optional)
1 bay leaf
cup bulgur
teaspoon chili powder
teaspoon oregano
teaspoon thyme
teaspoon sea salt
1 tablespoon of shoyu
 
 
Directions:
Rinse and soak kidney beans for 6 to 8 hours. Drain, add 5 cups of fresh water to kidney beans in pressure cooker. Add all ingredients to pressure cooker, except salt and shoyu. Pressure cook for 30 minutes. Let pressure come down by itself. Add salt and shoyu, simmer uncovered for 10 minutes.
 
If not using a pressure cooker. Simmer beans and ingredients (except sea salt and shoyu) till soft. Add sea salt and shoyu, simmer for 10 minutes.
 
 
Variation: In place of fresh tomato you can use cup of canned diced tomatoes or cup tomato sauce. For a richer taste, saute vegetables in olive oil before adding to pressure cooker. Instead of chili powder add salsa right to your bowl when serving.
 
Makes 4 servings
 

Organic Chef Tom's Easy Vegan Chili
Organic Chef Tom's Vegan Cornbread

Organic Chef Tom’s
Vegan Corn Bread
recipe here >

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STAINLESS STEEL BAKEWARE  Everything you need to bake naturally!

Stainless Steel Bakeware
Stainless Steel Muffin Pan

 Chef Tom’s vegan Pumpkin Spice Muffins > 

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