This is a quick and easy vegan chili recipe for parties or a hearty meal at home. As this version serves 4, you might want to make 2 batches for a party!
Ingredients:
* 1 package of vegan alternative "beef" crumbles. (Usually in the frozen foods section with other "meat" alternatives.)
* 1 can (10 3/4 oz.) condensed tomato soup. (Read ingredients to make sure it's vegan and, if possible, organic.)
* 1 cup salsa. (Choose according to your taste. Because of the tomato soup, you might want less tomato in your salsa. Also, control the "heat" factor here by selecting mild, medium, or hot.)
* 1/2 cup soy milk. (I use Silk.)
* 6 flour tortillas or 8 corn tortillas torn into bite-sized pieces.
* 1 cup vegan cheddar or pepper-jack cheese, shredded.
Directions:
Preheat oven to 400 degrees F.
Pour "beef" crumbles, soup, salsa, soy milk, tortillas and half of the cheese into a 2-quart baking dish.
Cover and bake for 30 minutes. Top with the cheese you have set aside.
I hope this chili will warm you up on a cold winter day!
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