Vegan Chili Meat Balls + A Giveaway!
So. I was MIA again this Wednesday but for good reason. I was working hard to put together a fantastic recipe to go alongside my first ever giveaway! The folks over at Superior Touch were nice enough to shell out TEN jars of their Better Than Bouillon bases for a giveaway – that means FIVE people will each win 2 jars. Not bad for my first one, right? I’ve been a fan of the No Beef/Chicken (certified vegan!) bases for a long time, as evident by my three recipes already containing the bases, so I’m very happy to get to share them with you :) Enter below in the Rafflecopter (it might take an extra minute to load). Winners will get to pick the two flavors they’d most like to try out. In the required comment, please follow the instructions and indicate what flavors you’d like!! Unless you tell me otherwise, I’ll send the no beef and no chicken (my two faves) to the winners.
(P.S. If you pin the image to pinterest, please mention the contest in your caption!)
Being a vegetarian typically means getting extra creative to make tasty foods and this recipe is no exception. We’re coming out of soup weather, but that doesn’t mean I’m ready to give up all of my favorites. My mind floated around for a while, but eventually settled on chili meatless meatball. My family has a not-so-healthy meatless meatball we like to make for appetizery meals that I absolutely love. I took the basic idea (and almost none of the same ingredients) and combined it with a bean burger to make these beauties. They don’t have a meaty texture, but they have a nice meaty, slightly spicy taste that screams “Chili!”
I went all out with this meatball and made a chili meatball sub for dinner. I’ll post the recipe for the vegan cheese sauce next week, but go ahead and get started making these bad boys. I had left overs for lunch on a salad, and it was amazing. These were good on their own as a protein rich, high fiber snack, too.
- 2 c mixed vegetables, cooked until soft (I used a mix of carrot and cauliflower)
- 1 chopped green pepper
- 15 oz can pinto beans, rinsed
- 15 oz can kidney beans, rinsed
- ½ onion, chopped
- 2 ½ tbsp chili powder
- 2 tsp Better Than Bouillon No Beef Base
- 3 tbsp ketchup
- hot sauce, to taste
- ⅓ c breadcrumbs (Can use GF)
- Preheat the oven to 350°F.
- Puree or mash the mixed veggies – these will help bind the meatballs together, so some chunks are okay.
- Lightly mash the two beans together, until ~50% whole beans remain.
- Mix all ingredients except breadcrumbs very well in a large bowl. Add the breadcrumbs and stir to combine.
- Shape into balls and place on a baking sheet.
- Bake for 25 – 30 minutes.
I finally caved and set up some social media for my blog! Thought this would be a good time to share it with everyone. The links are obviously in the Rafflecopter, but they should also now be linked in the sidebar!
Better Than Bouillon soup bases were provided for free for the giveaway. I was in no way compensated for my opinions and all opinions are my own.