Wednesday, April 6, 2011

Easy Vegan Chili & Macaroni Salad

When I got home from work the other day, the last thing I wanted to do was cook but I also didn't feel like ordering out or heating up a pre-packaged meal, so I decided to give this a try. I was out with my cousin and she had suggested that I make this. It was so simple that I don't think I'll ever buy canned chili again.

Easy Vegan Chili
(Servings: About 3 - can be more less, depending on portion size)

1 - 15.5 oz Can of Light Kidney Beans (drained)
1 - 15.5 oz Can of Dark Kidney Beans (drained)
1 - 14.5 oz can of Hunt's Fire Roasted Diced Tomatoes with Garlic
1 packet  of McCormick Chili Seasoning Mix
2/3 Can of Water (using the Hunts can)
1 tbsp Flour

Rinse both cans of beans.

Add beans, diced tomatoes, chili seasoning and water, to a sauce pan, and stir over medium-high heat. Bring to a boil then lower heat, add flour -stirring throughly - and let simmer for about  and bring to a simmer for about 15 minutes.

Let chili sit longer to help meld the flavors and thicken the sauce a bit more.


Easy Vegan Macaroni Salad

1 Box Elbow Macaroni
1 Onion, chopped
2 Stalks Celery, chopped
1/2 cup* of Trader Joe's Reduced Fat Mayonnaise (or any other vegan mayonnaise)
Salt & Pepper (to taste)
Spike Seasoning (or other seasonings) to taste

Cook macaroni according to directions on the package. While the macaroni is cooking, chop up onions and celery.

When the noodles are finished cooking, drain and rinse with cold water and then put them back into the pot.

Add chopped onions, celery, mayonnaise, salt & pepper and other seasonings. Mix throughly.

*You can add more (or less) mayo and spices depending on your tastes.


  1. Have you by any chance used seitan or tvp in your chili recipe? which do think would be a better choice?

  2. I've used TVP and it worked well. I'd probably use seitan in more of a stew type dish.