Vegan Chili!

This past Friday afternoon, Chris made vegan chili for my parents and I. I am not usually a chili person but figured I'd give it a shot. And it was phenomenal! But a bit spicy and that's even when he cut back on the red pepper flakes. So today, the first real big snowy day in Cleveland, seemed like the perfect time to recreate the chili with a little modification on the spice.

Boerl Vegan Chili 

(Serves 4)

Ingredients:
2 large or 3 medium Russet potatoes, washed & peeled
1 can red kidney beans
1 can black beans
1 can whole kernel corn
1 14.5 oz can diced tomatoes
1 medium yellow or Spanish onion
1 red pepper
1 small can tomato paste
Olive oil
Salt
Pepper
Garlic powder
Red pepper flakes


Directions:

1. Chop potatoes into large bite-sized pieces
2. Pour olive oil into frying pan and fry potato until golden brown
3. Drain beans, corn, and diced tomatoes and put into large pot
4. Chop red pepper into bite-sized pieces and put in pot
5. Chop onion and put in pot
6. Put golden brown potatoes into pot
7. Add tomato paste to thicken to taste
8. Spice with garlic powder, pepper, salt, and red pepper flakes to taste
9. Heat on medium until hot
10. Serve with biscuits or rolls and Enjoy!