Bountiful Vegan Bean Chili is a vegetarian and vegan dish that is waist and cost conscious. It’s also great for gatherings and always a hit with kids. Every time I make this it’s a huge hit and everyone asks for the recipe, so here it is! Enjoy!
Bountiful Vegan Bean Chili
I debated whether to call this chili or something else. In my mind it’s chili but it turns out there is a lot of heated debate in the world about what gets to be called chili! Who knew? So I’m going to call this chili but feel free to call it a different name if that really doesn’t work for you. All I know is that Bountiful Vegan Bean Chili is delicious!!!! And some great, kid approved, healthy eating.
1 Large Onion (I prefer red onion) diced
2 Stalks Celery thinly sliced
1 Large Carrot sliced
1 Green Bell Pepper
1 Cup Diced Brown Mushrooms
1 398 mL Can Fire Roasted Diced Tomatoes (my favourite brand is Scarpone’s)
1/2 Cup Water or Broth
1 540 mL Can Red Kidney Beans (rinsed)
2 540 mL Cans Black Beans (rinsed)
1 540 mL Can Pinto Beans (rinsed)
3 Cloves Garlic Crushed
1/4 Teaspoon Grated Ginger
1/2 Teaspoon Cayenne Pepper
1 Tablespoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Cardamom
Salt to taste
Pepper to taste
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Dried Sage
Optional – 1 Cup Corn (canned or frozen, or fresh if you’re lucky!)
Optional – Jalapeno Pepper
In a large cast iron pot add olive oil, onion, celery, carrot, peppers, mushrooms, sprinkle with salt and pepper. Cook until onions start to soften. Add cayenne, chili powder, cumin, cardamom, ginger and garlic, plus another sprinkle of salt and pepper. Cook another minute until fragrant. Add tomatoes, water, beans, thyme, oregano and sage. Cover and let simmer for 20 minutes. Stir regularly. Add corn and let simmer for another 10 minutes.
Serve with sour cream, corn tortilla chips, and for extra heat add a little hot sauce. I prefer to keep this one mild so it appeals to kids, then my husband and I kick it up a notch with some Franks. But adding jalapenos or other hot peppers during the cooking will increase the heat from the beginning.
I find this recipe is very thick, but a great trick to thicken up the dish, if needed, is to take a cup of the mixture before adding the corn. Blend it up in the blender, then mix that back in for the last 10 minutes of simmering. It will help thicken everything up.
This recipe is a big hit with guests and I’m always getting asked for the Bountiful Vegan Bean Chili recipe. Now everyone has it! Enjoy and happy, healthy eating!