SAVORY SUNDAYS- SWEET AND SPICY CHILI

Hey folks,

It's Savory Sunday time!  I just left a nice restaurant in downtown Los Angeles called Engine Co. No 28 where I had some very tasty veggie chili.  So, just like yesterday, I was inspired by that dish (along with it being a perfect rainy day for soup or chili) to find a recipe reminiscent of my meal to share with you guys!  If you've been following this blog for any length of time I'm sure you know where I looked...vegweb of course! :-)  I promise I'm going to branch out more to find more sites to pull from.  They just happen to appear to have every vegan recipe under the sun!  Anyway, I digress..lol.  Please check out the following for your savory selection..with a little bit of sweet as well!  Enjoy!

SWEET AND SPICY CHILI

INGREDIENTS  (use vegan versions):

1/4-1/3 medium onion, diced

2 large cloves garlic, diced

4 ounces jarred hot banana pepper rings, diced

1 (15 ounce) can kidney beans

1/2 (15 ounce) can stewed tomatoes, optional

1/4 cup white vinegar

1-2 tablespoons vegan sweetener

1 heaping teaspoon chili powder

1/4 teaspoon cayenne

red pepper seeds/flakes, to taste

salt and pepper, to taste


DIRECTIONS:

Add onion, garlic, and banana peppers into pot.

Add kidney beans, tomatoes (if using) and all other ingredients. Mix it all.

Bring to a bubbling boil over medium heat, then turn heat down and let simmer about 45 minutes, stirring occasionally.

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