Michele the Trainer's Shallot Dressing with Bariani Olive Oil 1…
Michele the Trainer’s Vegan Chili
You can make this in a regular stock pot or slow cooker, yay! If you cut your veggies the day before it’s even EASIER!
Please read entire recipe before starting and always use organic whenever possible, enjoy!
TJ=Trader Joe’s (a store in the USA)
1 TJ’s Vegan Fake Ground Beef, 1 package
2 TJ’s Taco Seasoning Packets
1 TJ’s frozen “Mélange a Trois” of three colors of bell peppers
½ bag TJ’s organic frozen corn (could have used entire bag)
3 Large cans chopped tomatoes (2 TJs one Muir Glen, but 3 from TJs would work)
2 Jars TJs Hatch (green) salsa
~10 cloves of Garlic (one head), cut randomly smallish
1/3 can roasted whole green chilies (leftover from making enchiladas–just use an entire small or large can. If you like these there are never too many)
FRESH OREGANO LEAVES (as many as I could pull from one bunch)
*1 white onion chopped
*1 red onion chopped
*3 bell peppers, 1 red, 1 yellow, 1 green from Trader Joes, fresh and chopped
*prepped this all ahead of time
2 TSP Himalayan Sea Salt, fine
1 Heaping TBSP ground CUMIN
1 dried Chipotle pepper
2 Bay Leaves
1 large can Garbanzos
1 large can Kidney beans
Heat until it’s simmered/lightly boiled for 20 minutes to allow the flavors to mingle.
Cool and serve on tortilla chips (just kidding)…serve on zoodles or salad 😉
Photos are my own!
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