Recipe By Summer Adams
Rating
Published Mar 18th
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 10 servings Calories 190

A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 pound sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 stalks celery, chopped
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3 (15 ounce) cans kidney beans
  • 1 (11 ounce) can Mexican-style corn

Cooking Directions

  1. 1 Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

Nutrition Facts

  • Calories 190
  • Carbohydrate 35.1 g
  • Fat 2.4 g
  • Fiber 10.9 g
  • Protein 10.9 g
  • Saturated Fat 0.3 g
  • Sodium 947.1 mg
  • Sugar 6.5 g
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Reviews

  1. Like the other comments good base! Then I went to town with the jalapenos red pepper flakes garlic etc.
  2. Being new to the vegan world I still have the hankern' for meat on my palate when I eat chili. So I used baby portobello mushrooms to "beef" up the flavor. I think that's what gave it an odd earthy taste on the first bite. However that quickly fades as I ate more and more. - Read more ...
  3. This was okay. It tasted more like a spaghetti sauce than a chili and it didn't taste like taco flavors to me- and I even added taco seasoning. I guess it just wasn't our taste.
  4. We liked it but we added a little more spice in terms of chili powder red pepper and more garlic!
  5. Absolutely delicious! I did add the following spices per another chili recipe: 1 tbl chili powder 1/2 tsp salt 1 tsp ground cumin 1tsp dried oregano 1 tsp cocoa powder 1/2 tsp red pepper sauce.
  6. Great base recipe. In addition to the ingredients listed I added a can of chick peas and a can of black beans. Also I added a 1/2 TBS of cumin 1/2 TBS of crushed red pepper 1 TBS of chili powder 1 extra minced clove of garlic 1 TSP of tobasco sauce and substituted coriander - Read more ...
  7. This a great base recipe. I used three kinds of beans kidney black and northern beans. I also added a ton of epices. I added tons of cumin and chili powder. I also added garlic powder and some hot sauce. I topped with sour cream and some cheese since I am lacto-ovo.
  8. Tastes great if a little high in sodium. This is a great thing to leave in the crock pot all day and have ready when you come home. The leftovers freeze well too.
  9. nice and tastie! A nice base of ingrediants give this vegan chili a well balanced flavor and a perfect texture. ( Add a little more garlic to make me really happy!) I love open ended recipes and this is no exception. Mix it up or add something off the wall have fun!

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