Vegan Mushroom Chili Ultimate Vegan Chili Recipes

VEGAN MUSHROOM CHILI

Steps:

• Mince Baby Bella mushrooms with knife and cutting board, or by briefly pulsing in food processor in small batches.
• Heat oil in large pot on medium-high heat x 15-20 seconds, then add minced mushrooms, chopped onion, chopped bell pepper, minced jalapeño, and minced garlic.
• Saute for 15-20 minutes on medium-high heat until mushrooms are well-cooked with no visible water collections on the bottom of the pot.
• Add remaining ingredients--beans, tomato sauce, fire-roasted tomatoes, cumin, chili powder, sugar, and salt.
• Simmer for another 15 minutes on medium heat.
• Add chopped cilantro just prior to serving, saving a small amount of cilantro for garnishing individual bowls.

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

VEGAN MUSHROOM CHILI - ULTIMATE VEGAN CHILI

Steps:

• Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".
• In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
• To the same pot, add the remaining 1 tbsp of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
• Dilute tomato paste with 1 cup of vegetable broth and add to pot.
• Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.
• Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.
• Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.