Leftover East Side, West Side Chili

Don’t ask about the name, it’s a long story, but this was a super tasty chili that’s great for filling up the freezer with leftovers!


  • 3 bell peppers of various colors, chopped
  • 2 TBsp garlic
  • 8 plum tomatoes, diced
  • 1 can tomatoes pasteIMG_8518
  • 3 TBsp chili powder
  • 2 cups water
  • 1 tsp dried regano
  • 1/2 cup red wine
  • 2 cans drained kidney beans
  • 1 jar drained black olives
  • 1 package vegan burger crumbles
  • 1 bag spinach
  • salt and pepper to taste
  • daiya cheddar cheese


Cook the pepper, vegan beef, and garlic in a little olive oil, then add in the tomatoes, tomato paste, chili powder, oregano, wine, water, beans, and salt and pepper. Simmer for 30 minutes. Add in one bag cheddar, spinach and the olives in the last 5 minutes. It can be served over a taco salad, on its own, or other various ways. Great with tofutti sour cream.


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