Vegan taco chili

Saturday, 22 October 2016

Finally – the recipe is up! Made this taco chili, and guys... You have to try this one out! It's perfect for rainy grey days like today. A warming, filling and hearty dish. I ate this with nacho chips and scooped the stew with them. 
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Äntligen – receptet är uppe! Gjorde den här taco chilin, och hörni... Ni måste prova den här! Det är det perfekta receptet för regniga gråa dagar som idag. En värmande och mättande rätt. Jag åt den med nacho chips som jag skopade upp upp grytan med. 



I don't eat celery that often, not raw at least. I do think it tastes great in stews and in cooked dishes though! It definitely gave the stew a bit of crunch together with the carrots. I think this is going to be one of those dishes I make in big batches so that I've got lunch to bring for work for the rest of the week. Love those kind of recipe's! 
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Jag äter inte seleri speciellt ofta, inte rå i alla fall. Jag tycker dock det är så gott att ha i lagade rätter! Det gav definitivt grytan lite "crunch" tillsammans med morötterna. Jag tror det här kommer bli en rätt som jag gör mycket av så att jag har lunch att ta med till jobbet för resten av veckan. Älskar den typen av recept! 


Ingredients
- 1 red onion
- 2 carrots
- 4 celery sticks
- 1 can of black beans
- 1 can of red kidney beans
- 1 can of corn
- 2 cans crushed tomatoes
- 1 bag of taco seasoning (I used Santa Maria's Taco Spice Mix)

Vegan taco chili

1. Chop the red onion finely and saute with some water in a saucepan. 

2. Chop up the carrots and celery sticks and saute with the onion for a couple of minutes. 

3. Drain and rinse the beans and corn and put aside. Pour in the crushed tomatoes and then add the beans and corn. Add the taco seasoning, stir around and let cook on a medium high heat under a lid for a couple of minutes. 

4. Serve with some avocado and nacho chips and start scooping! 

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