(VEGAN RECIPE) Chili anyone? For this week’s Meat-Free Monday Challenge, it’s all about the chili. I love, love, love chili. I love it in the winter. I love it in the summer. How about chili on a baked potato, or with cornbread, or with tortilla chips, or saltines. Basically life is better with a side of chili. What makes chili so amazing, is how easily you can switch up your recipe! Remember, that all my recipes are only templates for you to customize. Please feel free to comment with any questions or suggestions. You can also follow me on twitter and share recipes with me! — Global Animal

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Photo Credit: Megan Cross

Let’s dispel a vegan myth: vegans don’t get enough protein. Proteins are found in legumes, whole grains, tofu, tempeh, tvp, vegetables, nuts and seeds. If you are eating healthily you are probably getting enough protein. In other words, if your idea of vegan is french fries and cupcakes, you might not be getting enough protein or nutrients. How do you know if you are getting enough protein? Convert your weight into kilograms, that number equals close to the amount of protein you should be eating daily. Example: If you weigh 135 lbs, which equals 61 kg, than you should be eating around 61 g of protein a day. Some believe even that much is too much. Most Americans eat twice as much protein than needed in a day.

Black Bean Chili Non Carne

  • 2 T. neutral oil, like grapeseed or safflower
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 small carrots or 1 large, minced
  • 2 can black beans, drained
  • 1 can diced tomatoes
  • 3 C. vegetable broth
  • 1/2 C. TVP, rehydrated in 1/2 C. water
  • 1/4 t. liquid smoke
  • 1 T. favorite mexican hot sauce (I used Guacamaya)
  • 2 T chili powder (ancho or new mexico if you have it)
  • 1 t. cumin
  • 1 pinch cayenne, optional
  • 1 t. salt
  • dash of soy sauce
Mix TVP with water and set aside. In a large sauce pan, add oil and when hot, add onions and cook until translucent (about 7 minutes). Add carrots and garlic and cook for about 2 minutes. Add your beans and tomatoes and let cook for about 5 more minutes before adding the vegetable stock. Bring stock to a boil then add the remaining ingredients, including TVP. Let flavors meld together for about 15 more minutes. Adjust seasoning and serve with vegan sour cream, Daiya, and green onions!