Vegan Chili

1 Large Onion chopped (white or red onion)
1 Tablespoon Ground Cumin
1/2 Teaspoon Coriander
1 Teaspoon Dry Oregano
1 Teaspoon Chili Powder
3 Minced Garlic Cloves
2 Large Diced Tomatoes
8 oz Sliced Mushrooms
2 (4oz) canned green chilies
1 bag smart ground (Mexican seasoned)
1/2 cup vegetable stock
1 can black or pinto beans (rinsed)
Salt as needed

Chopped Green Onion (on side)
Grated Cheddar (on side)
Daiya or Follow Your Heart Vegan Cheese.

• Mushrooms should be rough chopped.
• Sauté onions until light brown. Add mushrooms and cook 3-4 minutes.
• Add garlic and all seasonings and sauté 4 minutes more.
• Add remaining ingredients and stir until hot and the right consistency. Season with s and p as needed.

Nacho Cheese

1 Block Silken Tofu
1/2 Cup Vegan Mayo
1/4 cup Water
1 Packet taco Seasoning
1-2 Tablespoons Red Palm Oil
1 Tablespoon Paprika

• to taste: your favorite Hot Sauce; Chalula, Tapatio, Tabasco Blend in Blender and serve warm or in crock pot.
• Add the chili and nacho cheese to chips to make great vegan nachos. Add jalapeos for extra spice.