Nothing cozier than a bowl of chili
This vegan sausage and bean chili is so perfect for a cozy night. Growing up I would always have chili after a day of skiing in the lodge, so it just feels right to eat in the winter. This recipe is packed with protein and comforting spices. I also love to double the recipe to have as leftovers, the flavors only get better!
Vegan Sausage and Bean Chili
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic – minced
- 1 yellow onion – diced
- 6 vegan sausages – cut into ½ inch pieces
- 1 tbsp chili powder
- 1 tbsp cilantro
- ½ tsp smokey paprika
- 1 tbsp oregano
- salt and pepper to taste
- 2 cups chopped tomatoes
- 2 tbsp nutritional yeast
- 1 can black beans
- 1 can kidney beans
- 2 cups vegetable broth
Toppings
- vegan sour cream
- chopped green onion
Instructions
- In a large pot over medium heat add the olive oil. Once the olive oil is hot add the garlic and onion, sauté for a minute. Add in the vegan sausage & cook for a few minutes while shuffling everything around. Once the sausage has some color add all of the spices (chili powder, cilantro, paprika, oregano, salt and pepper). Combine the spices with everything in the pot & cook for a minute. Add in the tomatoes and combine, let simmer for 5 minutes. Add in the nutritional yeast, beans & broth, combine well & let simmer for 30 minutes with the lid on.
- Serve in bowls topped with vegan sour cream & green onion. Enjoy!