Happy Thursday everyone, thank god it is almost the weekend! Is it just me or as the days get colder to the weeks just feel a little longer? I know that I am looking forward to a weekend of skiing and some serious rest and relaxation! If the temperatures have officially dropped where you are, than I have the perfect recipe for you today. Today we are talking about my Vegan Double Bean Chili. It is easy, delicious, vegan, and it truly warms the soul.
I used to think that turkey chili was the way too go, but a few years ago I started to experiment with eating less and less meat. While I am not a vegan (or a vegetarian) I am all about trying to limit my animal protein intake. My Vegan Double Bean Chili packs in all of the flavor and all of the nutrients, while remaining animal friend.
Keep reading below for the recipe!
Vegan Double Bean Chili
What you’ll need:
1 15 oz can black beans
1 15 oz can kidney beans
1 28 oz can crushed tomatoes
20 baby carrots
1 large yellow onion
2 red bell peppers
1 container of sliced baby bella mushrooms
Himalayan sea salt
Red Chili Flakes
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 28 oz can crushed tomatoes
- 2 c vegetable broth
- 20 baby carrots (chopped)
- 1 large yellow onion (diced)
- 2 red bell peppers (diced)
- 1 container baby bella mushrooms (sliced)
- 2 tsp black pepper
- 2 tsp Himalayan sea salt
- 2 tsp chili powder
- 1 tbsp red chili flakes
- 2 tsp oregano
- 2 tsp basil
- Avocado oil
- Optional: Avocado, tortilla chips, cheese, and sour cream for toppings!
- Chop carrots, onion, and bell peppers into small pieces.
- Coat chopped veggies and mushrooms in avocado oil.
- Place veggies and mushrooms in a medium pan over medium heat, saute until onions, and peppers are soft.
- In large pot combine: cooked veggies, mushrooms, crushed tomatoes, black beans, kidney beans, vegetable broth, and spices.
- Place on stove over high heat, bring to a boil.
- Once boiling, reduce temperature to medium.
- Allow to simmer for 35 minutes.
- Top with your toppings of choice (avocado is a must for me!), serve, and enjoy!
My Vegan Double Bean Chili can easily be prepped the night before and placed in the pot in the fridge overnight. 35 minutes before dinner, place it on the stove, and let it cook! I love to top mine with avocado and I definitely place a few tortilla chips on the side for dipping!