Plant Based Chili That Satisfies Like the Chili You're Used To #eatingWELL

Tonight I made chili for dinner - my family's request. Very recently I decided to start eating plant-based. While I was making the chili I wondered what I would eat. I had leftover cooked mung beans from lunch. So, I decided to make a chili for me. I imagined I would be disappointed, that it would be very "vegetabley" and not like chili at all.

Quite by accident, I made a really good, satisfying chili. I enjoyed every last bit of it :) 

I suggest making it like you would normally make chili, minus meat. Use some type of bean to replace the meat and then add kidney beans to give the feel of traditional chili.

How I made mine:

1 cup precooked sprouted mung beans
1/2 can light red kidney beans with liquid
2 cups tomato juice
1 small yellow onion 
1 clove garlic
2 tsp chili powder
2 tsp cumin
salt & pepper to taste
1/4 cup canned tomatoes *optional
2 Tbs canned green chiles *optional

Peel and chop the onion to measure 1 cup. Peel and finely chop the garlic.

In a saucepan, add some olive oil, cook the onion and garlic over medium heat 2 minutes. Add the spices. Cook another minute until aromatic. Add beans, optional ingredients, and tomato juice. Let simmer for 10 - 20 minutes.

Garnish with cilantro or chopped green onion. Enjoy! 

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