Day Five: Vegan Challenge

Folks, it is late but wanted to make sure that I keep this challenge up to date.

The boy did ask today if we are ever going to eat animal stuff again. Said he likes the vegan stuff but the animal stuff is good too. Maybe we can sometimes have meat and sometimes eat vegan. Little does he realize, we do eat various types of cuisines. He is such a cute kid.

We did have to resist the urge to add sour cream and diced cheddar. I did think about it. Decided against it because I am a stickler about keeping my word. About halfway through eating, the husband pipes up about it being too bad we couldn't add the sour cream and cheese. I quickly laughed since I was thinking the same thing! Even without the *extras* the chili turned out very tasty.

Go ahead, I dare you to try and make a meatless chili! You just might like it. :)

Black Bean Chili (vegan style)

1 potato cubed
1 large onion diced large
3 carrots chopped large
4 celery stalks sliced large
1 can chopped tomatoes
2-3 tablespoon chili seasoning*
3 cups black beans cooked (I cook from dried, can will work too)
1 cup cooked TVP (optional)
water (varies to thickness preference)

Medium high heat, cook potato and onion until brown. Add carrots and celery, cook for an additional 10 minutes. Toss in cooked beans, fill with water (until it reaches just over beans, if you like more soupy consistency, add more water) and canned tomatoes. Allow to simmer for approx. 1 hour. Add TVP (textured vegetable product). This resembles ground meat. Simmer for an additional 15 minutes.

*If you are using TVP, it is best to reconstitute with warm water and the seasonings. If you are not using TVP, add the seasoning at the time you add the canned tomatoes.