Vegan Chili con Kinda Carne
Warm and smoky Vegan Chili con Kinda Carne packs a flavorful punch with herbs like oregano and spices like cumin—perfect for cold nights. Serve with homemade cornbread. Enjoy the cozy comfort!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thekindercook.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Can opener
- Ladle
- Serving bowl
- Airtight container
- Freezer
Ingredients
- 12 oz Beefless Ground (Trader joes, gardein, beyond meat )
- 15 oz Red kidney beans (1 Can or pouch)
- 8 oz Pinto Beans (1/2 Can or pouch)
- 14 1/2 oz Diced Tomatoes (Fire roasted, organic)
- 8 oz Tomato sauce
- 6 oz Tomato paste
- 1 Cup Sweet onion diced
- 1 Red bell pepper diced
- 1/2 Green bell pepper diced
- 2 cloves Garlic minced
- 1 TB Extra virgin olive oil
- 1 1/4 tsp Salt
- 1 tsp Ground Cumin
- 1 tsp Oregano
- 1/2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Smoked paprika
- 1/4 tsp Cayenne pepper (or 1/2 a tsp if you prefer hotter)
- 1/4 tsp Ground chipotle
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