Homemade Vegan Salsa Chili Recipe

Wednesday, May 13, 2015

Nothing beats a good homemade salsa chili and this meatless Monday meal is so good you won't even miss the meat. The ingredients listed below are basically just serve as a base to start off with. Other veggies such as zucchini, carrots and celery can be added. So as you can tell, like most chili recipes, this is a super flexible one. I love flexible recipes where some ingredients can be subbed for others because I tend to make crazy trips throughout the grocery store. Sometimes I end up making trips to opposite sides on the store several times because I've forgotten something on the list. Sometimes, I just give up, go home and make this for dinner.

Vegan Salsa Chili

Recipe by Alison Lutz
  • 1 16 oz. jar of your favorite salsa
  • 1 15 oz. can of black beans
  • 1 15 oz. can of chick peas
  • 1-2 bell peppers roughly chopped
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. cumin 
  • 1/4 tsp. garlic salt
  • salt and pepper to taste
  • 1/4 tsp. smoked paprika
  • 1 avocado, optional
  • 1 lime, optional
  • cilantro, optional
  • vegan sour cream, optional
Cooking Directions
  1.  In a large pot simmer bell peppers and salsa for 5 minutes.
  2. Drain and rinse beans and add to pot, add spices, cover and simmer for 15 minutes.
  3. Add salt and pepper to taste. Garnish with avocado, cilantro and vegan sour cream.

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