Football, no matter what the temperature is, marks the start of chili season. Each week we peruse our Slow Cooker cookbooks and pick one to prep early Sunday morning so we can enjoy a bowl of chili during the game. While our slow cooker books have many options, we just hadn’t found one that met our requirements for Opening Day of Football Season! So we created our own, a flavorful 3 Bean & Mushroom Chili- vegan. The rich, meaty flavor of the mushrooms paired with just the right amount of chili powder made this a home run, er should I say Touchdown! 🙂
We paired it with a VegInspired version of Dana Sly’s Vegan Cornbread – modified to be oil-free, but not flavor free! (recipe modification below)
3 Bean & Mushroom Chili- vegan
Grab your slow cooker and get ready to enjoy this savory and delicious 3 Bean & Mushroom Chili
- 1/2 pound of navy beans 2 1/2 C, picked through and rinsed
- 1/2 pound of black beans 2 1/2 C, picked through and rinsed
- 1 pound of mushrooms chopped
- 1/2 pound of pinto beans 2 1/2 C, picked through and rinsed
- 2 onions diced
- 1 red pepper diced
- 1 green pepper diced
- 6 cloves of garlic minced
- 1/4 C chili powder
- 1 T ground cumin
- 2 bay leaves
- 1 1/2 tsp salt
- 1/8 tsp baking soda this helps the beans keep their color
- 7 1/2 C water
- 28 oz can Crushed Tomatoes
Place beans and mushrooms in slow cooker
Microwave onions, peppers, garlic, and spices for 5 minutes - add to slow cooker
Stir in water, bay leaves, salt, and baking soda
Cook on low for 10-11 hours; stirring in crushed tomatoes at hour 9
We served ours with rice and Tofutti Vegan Sour Cream. I topped it with avocado the second day, and it was tasty too!
This chili could hold its own in a chili cookoff, in my humble opinion. As someone who struggled to enjoy beans for most of my life, I enjoyed this chili and did not have a pile of beans on my plate that I ate around. Another VegInspired recipe that is a keeper. Glad we came up with it for week 1. We have many more weeks to enjoy it again!
Vegan Cornbread this with a plant-based twist to omit the oil.
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup all-purpose flour (or spelt flour)
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon table salt
- 1 cup unsweetened oat milk (or another unsweetened non-dairy milk)
- *1 cup of corn blended in blender or with an immersion blender until chunky puree ( add small amount of water as needed to mix)
Preheat oven to 425°F
Place 9" cast iron skillet in oven to preheat (or you can bake in 8" square baking dish - sprayed or lined to avoid sticking. Don't preheat the baking dish)
Bring the water and flax to a simmer in a small saucepan.
Simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add non dairy milk to the corn purée to measure 1 1/4 C total.
Whisk the ground flaxseed mixture into the soy milk and corn puree.
Take the cast iron skillet from the oven and wipe with oil to season and prevent sticking - wipe away excess.
Fold liquid ingredients into dry, just until smooth (do not overbeat.)
Turn into the prepared skillet (or baking dish). Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
The cornbread turned out moist and flavorful without the added fat that the canola oil in the original recipe would have yielded.
As always, share your photos using #veginspiredfoodie on social media and let us know what you think of these recipes in the comments below.
Live VegInspired and Eat More Plants!