Vegan Chili Recipe

A Weight Watchers Adaptation Turns Into a Signature Family Chili

My mom knows her chili. She may not know how to sew heirloom quilts, drive over 50 mph or tell the difference between north and south, but once you've had her chili, you'd think she has all the answers.

Originally adopted as a Weight Watchers recipe, my mama played with this hearty soup for years - adding a touch of this here and a dollop of that there - until it became one of her signature dishes and a family favorite. Now I can't even bring leftovers to work without everyone grabbing a spoon. My girlfriend even made it the main dish at her bridal shower (Her fiancé must have enjoyed sleeping with her that night).

I think the world of my mother. I feel like you can even taste her passion for life and quirkiness in this dish.

Just make sure you prepare enough to go around.

Deb's Chili

Yield: 6 Servings

What to Buy:
2 tablespoons grape seed oil
1 medium onion, finely diced
1 (4-ounce) can green chilies, diced
1 envelope taco seasoning
1 (28-ounce) can tomatoes, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/2 cup salsa
2/3 cup Daiya cheddar cheese, shredded
1/4 cup vegan sour cream

How to Make It:
In a large saucepan, heat oil over medium heat and saute onions on until soft, about 5 minutes. Stir in the taco seasoning, chilies, beans and tomatoes. Let simmer for about 15 to 20 minutes. Top with salsa, cheese, and sour cream.

What It's Gonna Cost You:
Serving Size: 374g Calories 270; Fat 13g; Saturated Fat 1.5g; Cholesterol 0mg; Carbohydrates 33g; Fiber 10g; Protein 10g

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