Happy Sunday!

I hope you are all enjoying your weekend. 🙂

Nothing says Sunday night dinner like chilli!

This vegan and gluten-free chilli has a secret ingredient that makes it taste just like traditional chilli (you won’t even know it’s vegan!). 

Side note: If you’re worried about soy, this is a great article written by Dr. Mark Hymen, MD. (p.s. he has a great podcast I encourage you to check it out.)

This is a great recipe to make if you are trying to eat more plant-based, because it is easy and pretty hard to go wrong with 😉

The secret ingredient does require an extra step but it literally takes no time at all, and it is SOOO worth it. It will give you that meat-like texture that some veggie chillies lack. So if that’s what you’re craving, you definitely won’t be disappointed.

I adapted this recipe from The Best Vegan Chilli by the blog It Doesn’t Taste Like Chicken. If you haven’t checked her blog out before, I highly recommend it. She’s a local Toronto vegan blogger with TONS of awesome recipes.

Now I am sure you all want to get back to your Sunday endeavours so I will keep this post short and sweet. The recipe is below and once again, let me know if you try it – I’d love to hear your experience 🙂

Secret Ingredient Vegan Chilli

Secret Ingredient Vegan Chilli

2017-10-28 17:52:29

Serves 8

This secret ingredient chilli recipe is the best vegan chilli you will ever make. It is healthy, hearty and tastes absolutely delicious. It is super easy and also gluten-free.

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Prep Time

15 min

Cook Time

1 hr

Prep Time

15 min

Cook Time

1 hr

Chilli

1. 1 Tbsp olive oil
2. 1/2 sweet onion, diced
3. 4 cloves garlic (or 2 large cloves), chopped
4. 2 28 oz cans diced tomatoes, with juices
5. 2 19oz cans of mixed beans, drained and rinsed*
6. 1 tsp garlic powder
7. 1 tsp onion powder
8. 1 tbsp cocoa powder
9. 2 tbsp chilli powder
10. 1 tbsp cumin
11. 1 tbsp coconut brown sugar
12. 1 1/2 tsp sea salt
13. 1 tsp paprika
14. 1/4 tsp cayenne pepper
15. 1 tbsp nutritional yeast

Secret Ingredient Tofu

1. 1 package of extra firm organic tofu**
2. 2 tbsp nutritional yeast
3. 1 tbsp gluten free tamari soy sauce
4. 1 tbsp olive oil

Instructions

1. Begin by preheating your oven to 350 F
2. Pour olive oil to a large pot and heat over medium-high heat.
3. Add onion and garlic and sauté until the onion is translucent or a about 5 minutes.
4. Add the tomatoes and beans and all remaining chilli ingredients except the nutritional yeast.
5. Bring to a boil then reduce the heat to simmer. Cover and continue to simmer for 1 hour, stirring every 15 minutes or so. Add water as needed if the chilli gets too thick.
6. While the chilli is simmering, prepare the tofu by crumbling it with your hands into small bite size pieces and placing it in a large bowl.
7. Add the nutritional yeast, tamari soy sauce and olive oil to the bowl and mix, coating the tofu well.
8. Line a baking sheet with parchment paper and spread the tofu mixture out evenly.
9. Bake in the oven for 45 minutes, stirring every 15 to ensure the tofu does not burn.
10. Once the chilli and tofu are ready, add the tofu and the nutritional yeast to the chilli and let it cook for 10 minutes more.
11. Taste and adjust seasoning if needed.
12. Serve with avocado, lime and green onion (optional)

Notes

1. *Feel free to use 2 cans of your favourite beans
2. ** Choose organic soy as much as possible as conventional soy products contain high amounts of pesticides

By Jessica Dalliday

Adapted from The Best Vegan Chilli Ever

Adapted from The Best Vegan Chilli Ever

The Healthy Sweet Potato http://thehealthysweetpotato.com/

xoxo