This recipe was so good. It was tasty and filling, and we didn't miss the met in it at all. Not even hubby minded the lack of meat! But if you want to add the fake ground beef, that is cool, too, I a-l-m-o-s-t did, but thought I would try it this way first.
Bean and Potato Chili
Adapted from JL Goes Vegan
- 2-3 cans pinto beans, rinsed
- 1 med onion, diced
- 1 med yellow bell pepper, diced
- 1 lb fingerling (or tiny, mixed colored and including purple) potatoes, cubed
- 2 cans diced tomatoes (including the liquid)
- 6 cups broth of your choice (I used powdered chicken boullion)
- chili powder
- red pepper flakes
- 2 bay leaves
Add diced onion and yellow bell pepper to a little bit of olive oil and begin to sautee. When they begin to get soft, add in the potatoes and your broth to cook.
Add all of your seasoning in at this point so that the broth and seasoning cooks into your potatoes well, and cook for about 20 minutes, or until potatoes are tender.
Add in your beans and tomatoes, stir and taste. At this point you will add in any more seasoning that you might need, otherwise, cook for about 10-15 more minutes. This extra time allows the flavors to mix together better, and your end result will be super yummy.
And "super yummy" is a truly classy critique, I assure you.
If you are un-vegan, go all out with the sour cream and shredded cheese, it is so good like that.
I wish I had the final results picture for this, but we dove into it and ate it all before I thought about it!