Vegan Chili Corn Carne (Well, Smart Ground anyway!)

Easy Tasty Vegan Chili - (not spicy, just flavorful!)

Preparation: Approx. 15-20 mins

Ready to serve in 1 hour
Serves: 12 or lots of leftovers (you can freeze this!)

Shopping List:

Tofu or Original Smart Ground

1 Large can each, Pinto, Black & Small Red Beans

1 Sm. can of Kidney Beans

Large Can of Enchilada Sauce

Large Can of Chopped Tomatoes

1-2 Carrots chopped small

1 Sweet Maui or Vidalia Onion

1 Package of Sweet Corn, frozen

1 Package of Vegan Cheddar Cheese, shredded

1 Large Chili Pot - approx. 2 gallons

Add to Pot: 

One Sweet Onion Diced in large chunks (or however you prefer)

2 Tablespoons of Peanut or Olive Oil

4 Cloves of Fresh Garlic

Saute: In oil with 1 1/2 Tablespoons of Cumin, 2 teaspoons of Cilantro (if fresh use 2 Tablespoons) & 1 1/2 teaspoons chili powder.

Add to sauteed veggies and spices:

1 Large can of Pinto Beans (or fresh frozen)

1 Large can of Black Beans (or fresh frozen)

1 Large can of Small Red Beans (or fresh frozen)

1 Medium Can of Kidney Beans

1 Solid Cake of Extra Firm Tofu cut into chunks OR 

        1 pkg of Smart Ground, Original Flavor

1 1/2 Cups of Fresh or Frozen Sweet Corn

1 Cup of chopped carrots (approx. 1/4 in size)

Add:

1 Large Can of Vegan Enchilada Sauce

1 Large Can of Tomato Sauce with Tomato Chunks

Bring to low boil, cover & turn down heat. To avoid sticking, place on heat diffuser if you have one. If not, turn down heat to lowest setting and stir frequently so it doesn't stick.

*Top with shredded vegan cheddar and finely chopped green onions! Enjoy!

**Note: You can use either Mild or Spicy Enchilada sauce, according to your tastes. We use the mild, since I make it for my family and the kids don't like spicy. Also, when it's hubby and I alone, we add some of The Chunky Garlic flavored sauce made by The Pepper Plant. It adds just enough heat and tons of flavor! This chili will hold for up to two weeks in your refrigerator, but it never lasts that long in our house.