As summer comes to an end, despite the multiple resurgences here in Virginia, we are finally beginning to feel the temperatures drop! It’s perfect chili weather.
This is a recipe I have perfected over the years, and one I
was using long before I became vegan. I’ve brought it to many a pot luck, and I
usually get more than one request for the recipe.
This is quick to throw together, since almost every ingredient
comes from a can!
I usually make a pot of white basmati rice to serve with the chili. My kids, who are not vegan, will top their chili with cheese and sour cream. Sliced avocado or guacamole are equally good garnishes!
I won’t bore you with multiple paragraphs before I divulge the recipe, so here goes:
- 1 T olive oil
- 1 onion, chopped
- 1 clove garlic, minced (I cheat and use the…
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