My sweet bestie wanted to start submitting some of her own delicious made vegan recipes to Artsy Vegan. It’s absolutely perfect because Katie Bush is an AMAZING chalk artist/STREET PAINTER and frequently chalks subject matter that contains animals which I of course LOVE. Katie has always enjoyed vegan food but has recently started on an extremely healthy vegan journey and I couldn’t be happier for her and to share her amazing recipes. Check out her first recipe, below and check out her awesome website; http://www.artkatie.com/ I LOVE her stuff!!!! And I love her. AND stay tuned for more of Katie Bush’s vegan recipes on Artsy Vegan.
“Hello! My name is Katie Bush and I’m writing a guest recipe for The Artsy Vegan. This is a delicious, vegan friendly variation on the classic chili. It has a carrot base, which is muted by the tomato flavor, so you can sneak some extra veggies in your diet! This recipe yielded about 3-4 servings.”
Ingredients:
3 Large Carrots
5 Cloves of Garlic
1 Jalapeño
1 Yellow Onion
1 Can of Kidney Beans
1 Can of Pinto Beans
1 Can of Tomato Sauce
Hot Sauce
Cumin
Cayenne Pepper
Cinnamon
Olive Oil
1 Bag of Vegan Shredded Cheddar Cheese (optional)
Bulgur (optional)
Green Onions (optional)
Prep: (if you want to use bulgur) soak the bulgur in water overnight, I used 1 cup of bulgur to about 2.5 cups of water. You might tweak your ratio a bit.
1. Chop all the garlic, onion, jalapeno (deseed if you don’t want the heat)
2. Slice the carrot into smaller chunks and throw into a blender or food processor- You want little carrot chunks but not a puree.
3. Saute all of these veggies in a pot on medium heat with a little bit of olive oil, don’t overcook them.
4. When they look just a little cooked, throw in the can of tomato sauce and turn the heat down a little bit
5. Rinse the beans and throw them in the mix, too
6. Put the spices in- Lots of cinnamon and cumin, and then cayenne pepper to taste. I also used Cholula chipotle hot sauce in mine to give it a little more kick. Taste test if needed. Add in the bulgur if you prepped it overnight (optional)
7. Let it all simmer for another 10-15 minutes.
8. Your chili should’ve had some of the sauce evaporate, turning it into a thicker mixture.
9. Spoon and serve! It’s awesome with some chopped green onions on top and some vegan cheddar cheese.
Enjoy your meal! I made mine spicy enough that nobody else in the house wanted to eat any. Even though my spicy chili was more of a mistake, this is a great tip if you don’t want to share. 🙂
My sweet bestie wanted to start submitting some of her own delicious made vegan recipes to Artsy Vegan. It’s absolutely perfect because Katie Bush is an AMAZING chalk artist/STREET PAINTER and frequently chalks subject matter that contains animals which I of course LOVE. Katie has always enjoyed vegan food but has recently started on an extremely healthy vegan journey and I couldn’t be happier for her and to share her amazing recipes. Check out her first recipe, below and check out her awesome website; http://www.artkatie.com/ I LOVE her stuff!!!! And I love her. AND stay tuned for more of Katie Bush’s vegan recipes on Artsy Vegan.