Chili is definitely a comfort food for me. The heartiness and spice really hit the spot and what I love best is that you can make chili from anything you have laying around really. Something about chili reminds me of being a little kid and my mom making her famous chili & corn chips dish. Nostalgic food is always a plus in my book.
I happened to have a couple cans of beans, half a bell pepper and some soyrizo in my fridge so I figured I’d throw it all into the crock pot along with some other veggies I purchased and call it a chili. I mean, just look at how gorgeous those vegetables are together!!
I’m forgoing the corn chips this particular occasion and opting instead to spoon my chili over a baked potato with some Daiya and avocado to top it off. Thank god for air conditioning, because it’s still hot as a mofo here and I may just be crazy for making such a warm dish.
Now, this chili may look a bit pricey, but it makes a ton, so you can use it throughout the week (and it’s always better the next day). In the end it’s pretty cheap. I mean, can you imagine getting a bowl of chili in a restaurant for $1-2?? NOPE!
1 can organic kidney beans $1.19
1 can white beans $.89
1 5oz package tomato paste $.99
1/2 package soyrizo $1.75
1 organic zucchini $1.29
1 organic onion $.86
3 cloves organic garlic $.32
1/2 red bell pepper $.65
1 TBSP Cumin $.15
1/2 TSP Chili Powder $.06
1/2 TSP Salt $.01
1/2 TSP Pepper $.05
Chili Total $8.21 or $1.02 per cup
2 cups chili $2.04
2 organic potatoes $3.06
1/8 cup Daiya Mozzarella Shreds $.31
1/2 avocado $.99
Meal Total: $6.40 or $3.20 per serving
What meal from your childhood do you like to veganize??
Soyrizo Chili & Baked Potatoes
By September 9, 2013Published:
Vegan soyrizo chili full of fresh veggies and served over a hot baked potato. A hearty gluten-free meal.
- 1 CAN Red Kidney Beans
- 1 CAN White Beans
- 5 OZ Tomato Paste
- 1/2 PKG Soyrizo
- 1 Zucchini Diced
- 1 Onion Diced
- 3 CLOVES Garlic Minced
- 1/2 Red Bell Pepper Diced
- 1 TBSP Cumin
- 1/2 TSP Chili Powder
- 1/2 TSP Salt
- 1/2 TSP Black Pepper
- 1/8 CUP Daiya Cheese
- 1/2 Avocado Sliced
- Sauté onions and garlic in a little bit of water (I wanted to avoid oil) with salt and pepper until translucent.
- Throw all the ingredients (except Avocado & Daiya) into a crock pot or large pot and cook over low heat for a couple hours. Stirring occasionally.
- Preheat oven to 375°. Poke holes in potatoes and bake them for about 45 minutes.
- Spoon chili over baked potato. Sprinkle with Daiya and top with sliced avocado.