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Meatless Mondays Vegan Super Chili: The Whole Food Plant Based Recipes



For full recipe visit: https://plantbasedcookingshow.com/2017/11/27/meatless-monday-super-chili/

This is the first recipe in the Meatless Mondays series and you are going to love it. I call it Super Chili because it has red cabbage and goji berries in it. You will never miss the meat because this chili is loaded with all kinds of chewable tasty goodness! You can top it with fresh chives, jalapeños, or even crunched up corn chips. YUM.

Rancho Gordo Beans: https://www.ranchogordo.com/

13 comments

  1. Looks delicious!

  2. I pressure cook 2 cups dry red kidney beans, then chop onion, peppers, miso, add in ground flax, 1 can of tomato paste, diced tomatos and whole tomatos, 3 tbsp chili powder, 2 tsp cumin, chopped mushrooms, red cabbage and/or kale, and the secret to make it meaty is to cube up some tempeh and throw it in, then cook for an hour and eat the next day.
    Super rich, filling, great texture. 6 meals for less than 30 mins of work in the instapot.

  3. So basically this chili lacks …. chili peppers / powder?

  4. that looks wonderful!!!

  5. When did you add the beans and did you soak or cook them first

  6. How come there is no chilli in the recipe ?????

  7. Wow! I love chili, this would be good to make for the ❄️ winter! I can take this work for my lunch!

  8. No reason not to use olive oil..

  9. Looks great….will make it.

  10. Love a chili!

  11. I love this recipe but if I'm vegan isn't everyday meatless😉

  12. I made a chili from the forks over knives cookbook this week. I practically live on chilis, stews, and soups. Gonna try this one next. Thanks for the recipe.

  13. I love your recipes. They are so sensible yet tasty! I can't wait to try this chili.

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