Its getting colder and colder outside, so I am always on the hunt for hearty and flavorful vegan recipes that are actually filling. Anybody who knows me understands that I eat like a three hundred pound man. I just love food. So as much as I find a big bowl of vegetables to be delicious, it is not a viable dinner option for me. In addition, they need to be fast, easy, and make as few dishes as humanly possible!
Below is the link to the pulse meat recipe I used in this dish. It makes a large batch, so you can freeze it in thirds and use it everything from burgers to meatloaves, fast!
This chili recipe checks all my boxes. It has this richness from the tomatoes that I have been craving ever since I stopped eating meat a few months back. I always use canned whole tomatoes, the flavor and texture is a lot better than canned diced tomatoes. I also used a portion of my Pulse “meat” recipe. It makes one big batch, which you freeze in thirds. It makes it super convenient for weeknight one pot meals that actually fill you up! Its got veggies, lentils, beans and ground steel cut oats. This cuts out a lot of the prep I’d need to do to make this chili recipe otherwise!
This chili is:
This vegan chili is so bright and hearty! Its packed with lentils, veggies, beans and obviously avocados. Not to mention the kick from smoked paprika! The recipe makes a big batch, so feel free to freeze your leftovers!
- 2 Tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 recipe Pulse Meat, thawed (recipe on the blog!)
- 2 (28oz) cans whole tomatoes
- 1 packet organic chili seasoning
- 1 tsp smoked paprika
- chopped avocado, picked cilantro and sliced chili peppers, for garnish
- Step 1 1. Heat the olive oil in a large sauce pot on medium heat until it flows like water.
- Step 2 2. Add the onions, garlic, salt and pepper. Cook and stir for 5 minutes.
- Step 3 3. Add the Pulse Meat and tomatoes to the pot. Smash the tomatoes with a potato masher so they are no longer whole. Cook covered for 25 minutes.
- Step 4 4. Add the organic chili seasoning and the smoked paprika. Cook while stirring for 5 more minutes. It is important to stir, because spices tend to sink to the bottom of the pot and burn.
- Step 5 5. Serve with chopped avocado, cilantro and sliced chili peppers. It makes a lot of chili, which is awesome because you can pack the leftovers right into the freezer. Hellooo future dinner.