3 Bean & Mushroom Chili- vegan

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

3 Bean & Mushroom Chili- vegan

3 Bean & Mushroom Chili- vegan

Cook Time: 1 minute
Total Time: 1 minute

Grab your slow cooker and get ready to enjoy this savory and delicious 3 Bean & Mushroom Chili

Ingredients

  • 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

Instructions

  1. Place beans and mushrooms in slow cooker
  2. Microwave onions, peppers, garlic, and spices for 5 minutes - add to slow cooker
  3. Stir in water, bay leaves, salt, and baking soda
  4. Cook on low for 10-11 hours; stirring in crushed tomatoes at hour 9
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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!

XO,

Kathy

 

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