Page 34 - Vegan

Dinner

The Best Chili Ever

This is one of those meals that we make over and over again. It is also a fan favourite from my
youtube channel. It is so flavourful and easy to make in big batches. If you want to batch cook
with this you might want to double the recipe because you will likely eat half of it before it even
gets in the fridge.

INGREDIENTS

• 1 tsp olive oil Makes 4 servings
• 1 large onion, chopped
• 3 cloves of garlic, chopped 404 calories per serving
• 3 carrots, chopped
• 3 stalks of celery, chopped Macros per serving:
• package of firm tofu, crumbled 23g Protein 63g Carbs 7g Fat
• 2 tsp cumin
• 2 tsp smoked paprika
• ½ tsp black pepper METHOD
• tsp liquid smoke 1. Add chopped onion, garlic, carrots, and
• large can of diced fire roasted tomatoes ( celery into a large saucepan with the olive oil.
oz) *regular canned tomatoes will work too. 2. Sauté until veggies start to get soft, then
• 2 cups (500ml) water add the crumbled tofu.
• 1 can of kidney beans, drained and rinsed . Add the spices and fire roasted tomatoes,
• 1 can of chickpeas, drained and rinsed stir well and sauté together for a few minutes.
• 1 can of black beans, drained and rinsed 4.Add the water and beans and mix in the
• tsp braggs liquid aminos (sub soy sauce or braggs and worcestershire sauce.
tamari) 5. Simmer for at least 20-30 minutes.
• 1 tsp of vegan worcestershire sauce Serve and enjoy!

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