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.
Read more: http://ellen.warnerbros.com/recipes/snacks_1/vegan-nachos-vegan-chili-nacho-cheese-0205.php#ixzz1EvCb3000
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.
Field Roast brand vegan sausages were also on display. Can be bought at Whole Foods.
Read more: http://ellen.warnerbros.com/recipes/snacks_1/vegan-nachos-vegan-chili-nacho-cheese-0205.php#ixzz1EvCda5Bg
