This recipe is probably what I’m most “famous” for in my family. I’ve made it on numerous occasions and each time I do, I get very high praises. I’m the only vegan in my family, so when I made it they were at first skeptical on whether or not it would live up to their, oh so high, chili expectations. Infact, I even hid the fact that it was totally vegan from my older brother. I know, right? It shouldn’t have to be done, but people tend to judge vegan dishes before tasting them simply because of the lack of “real” meat.
To make a long story, less long, everyone loved it and it’s been a hit ever since!
10 Carrots (diced)
10 Celery Stalks (diced)
1 Onion (diced)
1 Avocado (chopped)
1 Can of organic chickpeas
1 Can of organic white kidney beans
1 Can of organic red kidney beans
1 Can of Aylmer Accents diced tomatoes (garlic & olive oil)
1 Package of Yves vegan ground turkey
2 Cups of vegan vegetable broth
2 Cups of water
2 Tablespoons of organic chili powder (any will do)
Seasoning to taste
Tufutti “better than sour cream” sour cream
Gluten Free rice chips
Chop everything (except the avocado) that needs to be chopped. Fry up the vegan ground turkey on the stove. Throw your broth and water into the crock pot. Add the chopped veggies, beans, chickpeas and tomatoes into the crock pot. Then add your ground turkey, chili powder and any other seasoning you wish. Turn the crock pot to low heat and let sit all day long. (About 8 hours). Then serve with GF rice chips, avocado and “sour cream” and you’ve got yourself a yummy and healthy meal! Mmm-Mmm delish.