Joy's Vegan Chili
This chili recipe is filled with health promoting vegetables that add so much texture and flavor that you can choose to omit the beans if you would like.
The bean free option is perfect for those who wish to avoid legumes but would still like to enjoy the flavors of a well seasoned chili.
Tips:
- When I prepare this recipe for family and friends I initially cook it without the beans and then move half of the chili to another pot before adding the beans. Then I have two chilis made, one with and one without beans. The shiitake mushrooms maintain a chewy texture even after extensive cooking, providing a meaty texture to the chili which is helpful if you are serving this chili to non-vegan family and friends.
- Whenever I cook this chili I make a double batch so I have plenty of leftovers to freeze for future meals. You may want to do this, too!
Joy’s Vegan Chili
This chili recipe is filled with health promoting vegetables that add so much texture and flavor that you can choose to omit the beans if you would like.
Equipment
- Ceramic lined pot
Ingredients
- 5 1 oz package dried shiitake mushrooms reconstituted in broth and chopped or use fresh if available
- 1 large onion chopped
- 5-6 garlic cloves minced
- 1 red or yellow bell pepper, chopped
- 2 celery stalks chopped
- 1/2 tbsp oregano
- 2 Bay leaves
- 3 tbsp chili powder
- 1 tsp chipotle chili powder or 1/2 tsp cayenne pepper (for heat)
- 2 tsp ground cumin
- 1 28 oz jar or box diced tomatoes
- 4 cups salt free veggie broth
- 1 tsp sea salt, or to taste
- Freshly ground black pepper to taste (optional)
- 1 15 oz box box cooked red kidney beans
- 1 15 oz box box cooked black beans
- 1 15 oz box box of cannellini beans
- 1 can pumpkin purée or add 1 bag of frozen, cubed squash
Optional Add Ins:
- chopped sweet potato
- chopped kale stems
- peeled & chopped broccoli stems
- chopped collard greens
Garnish Options:
- lime wedges
- chopped cilantro
- grain free tortilla chips (optional)
Instructions
- Heat a ceramic lined pot on medium heat and add some veggie broth and the onions. Cook for three minutes stirring often.
- Add bell pepper and celery and cook a minute more.
- Add the shiitake mushrooms and any of the additional add ins that you chose from the ingredient list
- Add all the spices and stir to blend well.
- Cook for 4 minutes then add the garlic and cook for another 2 minutes.
- Add the chopped tomatoes, the rest of the broth and bay leaves scraping the bottom of the pan as you mix them in.
- Bring to a boil then reduce to a simmer stirring occasionally for 15 minutes.
- Add the boxes of beans with their liquid. If your pot is large enough you may add an additional box of each type of bean.
- Simmer until the vegetables are well cooked and fork tender.
- Taste and adjust seasoning to your preference.
- Serve in individual bowls and garnish with cilantro, a lime wedge and grain free tortilla chips (optional).