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A bowl of chili.
Print Recipe

Hearty Vegan Vegetable Chili

Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course, Soup
Servings: 5 Servings

Ingredients

  • 1 tbsp Vegetable Oil
  • 1 Yellow Onion
  • 4 cloves Garlic
  • 2 Potatoes medium
  • 1 Jalapeño seeded or deseeded
  • 2 Poblano Peppers
  • 16 oz Mushrooms
  • 28 oz Canned Crushed Tomatoes
  • 2 cups Water
  • 1 can Cannellini Beans
  • 1 can Dark Red Kidney Beans
  • 1 tsp Salt
  • 3/4 tsp Black Pepper
  • 1 tsp Chili Powder We use mild
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 2 tbsp Brown Sugar Light or dark

Instructions

  • Dice the onion.
  • Add the onion to a stockpot with the vegetable oil and turn the heat to medium-high. Stir occasionally while preparing the remaining vegetables.
  • Dice the jalapeño.
  • Peel and mince the garlic.
  • Slice the mushrooms.
  • Once the onion is translucent and fully cooked, add the jalapeno and garlic and stir until the garlic is fragrant, roughly 1 minute.
  • Add the sliced mushrooms to the stockpot.
  • Dice the potatoes into small cubes.
  • Dice the poblano peppers.
  • Once the mushrooms are cooked through and their liquid has evaporated, add the potatoes and poblano peppers to the stockpot. Stir.
  • Drain and rinse the beans in a colander.
  • Add the cannellini beans, kidney beans, crushed tomatoes, and water to the stockpot.
  • Add the seasonings: salt, black pepper, chili powder, smoked paprika, oregano, and brown sugar.
  • Bring to a boil and then reduce the heat so that the chili is simmering. Simmer uncovered for 30 minutes.
  • Enjoy!