Vanity (distilledvanity) wrote in vegancooking,

3 Alarm 3 bean vegan chili recipe & argan oil question

I am without tofu/vegan soy meat here in Morocco so I make this dish once a week for a high protein kick. I love spicy food so I try to make this as hot as possible!

(Please excuse that annoying white dot, damn photoshop was on the paint setting and I didn't notice the speck until after saving the picture.)


1 can of fava beans drained
1 can of white beans drained
1 can of kidney beans drained
1 large can of tomato sauce
one medium yellow onion
1 large bulb of garlic (or more if you love garlic, which I do!)
1 medium sized courgette/Zucchini
2 tomatoes
1 green pepper
1-3 large jalapenos - (depends on how hot you want it)
1-2 tablespoons of fresh, chopped parsley
pinch of garlic salt
pinch of fresh cumin
3 of your favorite hot sauces, I use harissa sauce, a mild vinegary Louisiana sauce and a very spicy habanero Louisiana sauce - to taste (I put A LOT!)
salt and pepper to taste

Chop all the vegetables and put them in a large pot with olive oil and begin to sautee. Stir in beans, tomato sauce, hot sauces, cumin, garlic salt, salt and pepper. Stir occasionally and cook on medium for about 10 minutes. Serve with rice or pasta. Makes about 6 servings.

I also have a question: I bought some amazing, 100% pure, organic argan oil for cooking and would like some recipes on what to cook with it. I do not have access to tofu or any vegan "meat" here, just beans, couscous, pasta, rice and most vegetables. Any suggestions would be great!
Tags: main dishes-chili
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