Vegan Chili

A delicious, rich and umami-laden vegan chili recipe packed with the goodness of mushrooms, black beans, and spices. Make a huge batch because it is even better the next day when the spices have had a chance to mingle overnight!

2 tbs olive oil
1 onion, diced
1 small red capsicum (red bell pepper), diced
2 carrots, peeled and diced
½ tsp sea salt
300g button mushrooms
200g swiss brown or portobello mushrooms
2 tbs ground cumin
1 tbs ground coriander
1½ tbs smoked paprika
2 tsp dried oregano
1-2 chargrilled red chilis (skins and seeds removed) and finely chopped or ¼ to ½ tsp chili powder
2 garlic cloves, minced
400g (14 oz) tin chopped tomatoes
400g (14 oz) tin black beans, drained
1½ cups vegetable stock
2 tbs miso pasta or soy sauce

TO SERVE:
lime cashew cream
your favourite salsa
salad greens
brown rice
lime wedges

View the full recipe at Delicious Everyday →