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Vegan Bean Chili

Prep

Cook

Total

Yield 8 large servings

Ingredients

Instructions

  1. Sautéed your diced onion, minced garlic and diced bell pepper for 6-8 minutes with olive oil.
  2. Add "meat" crumbles and heat through for about 5 minutes.
  3. Add in tomatoes and green chilies, stirring to evenly combine.
  4. Add in your water, seasonings, bay leafs and bring to a boil.
  5. Once boiling, reduce to low and cover. Stir every 15-20 minutes.
  6. Cook for 1 hour minimum, 3-4 hours is recommended.
  7. Add in beans towards the end, the last 30-45 minutes.
  8. Adjust seasonings as needed, remove your bay leafs.
  9. Serve warm topped with Mexican cornbread, enjoy!

Notes

This is one of those recipes that's perfect to make in bulk, it freezes/reheats well and tastes even better over the next few days. I love to prep ahead a big batch of this for a quick meal over rice or with corn chips.

Courses Comfort Food

Cuisine Vegan

Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-bean-chili-mexican-cornbread/