I've toyed with so many ways of making vegan chili and finally feel this one is worthy of posting. People are shocked when they find out it's vegan because of adding the mushrooms and optional walnuts. The mushrooms and walnuts give it a more meaty texture (and the walnuts add some fat to it), but the walnuts are optional.
INGREDIENTS (*use organic)
1 pound of cremini mushrooms--cut in half, slice in strips
1 red bell pepper deseeded and chopped
1 large sweet onion finely chopped
2 tbsp of olive oil (if you want to go fat-free, sauté onions in water)
1-2 tsp Dr. Bragg's Organic Apple Cider Vinegar (optional but helps make mushrooms have meaty texture)
4 cloves garlic--crushed
2 tbsp tomato paste
1 large can whole tomatoes (pour in a bowl and squish the tomatoes)
1 large can crushed tomatoes
1 box red kidney beans
1 box black beans
1 box Cannellini beans (white beans)
1 box garbanzo beans
1-2 cups of raw walnuts--chopped
Pinch of Himalayan sea salt
Pinch of black pepper
1 tsp cumin
1 tsp paprika
1/2 tsp-1 tsp cayenne pepper (optional for heat)
2 tbsp chili powder
1 tbsp oregano
1 tbsp basil
2 cups of veggie broth (homemade of Pacific Organic Vegetable Broth is clean)
DIRECTIONS:
1. Chop mushrooms
2. Chop onion
3. Heat olive oil in a pot and sauté onions until translucent (about ten minutes)--keep stirring so they won't brown
4. Drain/rinse beans while onions sauté
5. Add mushrooms and cook for 6-8 minutes so the mushrooms release their water and it evaporates
6. Add garlic and sauté for 30 seconds until fragrant
7. Add the chopped red pepper, herbs, spices, the apple cider vinegar and tomato paste. Mix well so mushrooms are well-coated
8. Add both cans of tomato and mix
9. Add veggie broth
10. Bring to a boil and let it simmer for 45-60 minutes
11. Add chopped walnuts and cook for an extra five minutes
ENJOY!