Vegan Four-Alarm Chili by Alexandria Rodriguez
Videography and Production by Marissa Rodriguez

Alexandria Rodriguez, a junior business marketing major at St. Mary’s University, is a vegetarian who knows how to make delicious and appetizing meals. She has a deep appreciation for every ingredient that goes into making a dish. Rodriguez proves that vegan dishes are not bland because her favorite dish, vegan four-alarm chili, is packed with flavors and spices that would make any meat-eater question their carnivorous ways!

Ingredients

• 2 tablespoon olive oil
• 2 tablespoon onion powder
• 1 clove garlic
• 2 canned tomatoes
• 4 tablespoon chili powder
• 1/2 teaspoon cayenne powder
• 1 tablespoon cumin powder
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 cup water
• 3 canned beans (garbanzo, pinto and black-eye peas)

Directions

In a large pot,  sauté the garlic in olive oil for about 3 to 5 minutes.
Add the tomatoes, chili powder, cayenne powder, cumin powder, red pepper flakes, salt, and water.

Bring to a slow simmer, and allow to cook for 30 minutes, stirring occasionally.
Add the beans and simmer for at least another 30 minutes.

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: food, StMU, vegan, vegan four alarm chili, vegetarian |