Chili! Need I say more? Nope, here’s the recipe ... no, wait, not so fast. What makes this recipe better than the kajillion other vegetarian chili recipes out there? Two things: sweet potatoes (yum, sweet potatoes) and home-made vegan sour cream. You heard me homemade vegan sour cream. A few months ago I tried Tofutti’s “Better Than Sour Cream” and it tasted more like tofu than sour cream, not to mention it has a lot of ingredients I can’t pronounce. It’s easy and cheap to make your own and it makes a world of difference to your chili.
So now on to the chili sin carne. This chili, like most veggie chilies out there, fall into the quick and easy category. Great for a weeknight dinner and a catch-all to use up whatever leftover veggies you’ve got kicking around in your fridge. For me it’s important to have at least two different types of beans for flavour and textural contrast. Then throw in whatever veggies you like, canned tomatoes with their juices, and spice it up. Easy, right? A big dollop of vegan sour cream on top for acidity, avocado for creaminess and tortilla chips for crunch and you’ve got it all. This chili, like most veggie chilies out there, fall into the quick and easy category. Great for a weeknight dinner and a catch-all to use up whatever leftover veggies you’ve got kicking around in your fridge.
Chili Sin Carne
Ingredients
For the chili
For the vegan sour cream
Instructions
For the chili
For the vegan sour cream
To serve
Nutrition Information:
Yield: 4
Amount Per Serving:
Calories: 668Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 2922mgCarbohydrates: 90gFiber: 23gSugar: 19gProtein: 28g
Leave a Reply