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Onto the chili recipe! I have been mostly plant-based most of my life.  Hubs has adopted a mostly plant-based diet just in the last few years, but he is all in.  He loves the way he feels when he eats mostly plant-based and I am noticing more and more of our friends are cutting back on animal protein and trying more whole, plant-based proteins.  I have many chili recipes both on my site and in my cookbooks and they’re all really different!  I have a new one for you that is absolutely outstanding! 

Why you’ll love this recipe

• it’s plant-based but savory and hearty;
• meat lovers will not miss the meat:
• low calorie, high-fiber meal:
• a crowd-pleaser and lends itself well to batch cooking, meal prep, and freezing:
• perfect for Halloween and game days!

Ingredients

The list looks long, but you probably have most of the ingredients and a few of them are spices!

• Mushrooms: are full of fiber and antioxidants and make a wonderful sub to meat-based dishes. I like using cremini, shiitake, and maitake, but you can use any kind you like. Since mushrooms are like sponges, I prefer to wipe them clean with a damp paper towel. 
• Onion: makes the base of most of my recipes. I prefer to use yellow onions in this recipe. 
• Garlic: I love using fresh garlic in soups. I have a garlic jar in my fridge that I peel myself. It helps recipe prep go by so much faster during the week. 
• Carrots: have a nice sweetness and make the base of most of my soups. You can also use a medium sweet potato instead. 
• Beans: are delicious in chili. I love using a combination of cooked black, pinto, and kidney beans.  
• Poblano peppers: are mild and super delicious when charred. I do this over a gas flame and char them until the skin blister. 
• Bell pepper: are not spicy at all and add a nice sweetness to this dish (if you use a sweet one). Charring the skins will enhance their flavor. You can char them over a gas flame or under the broiler for a few minutes. Otherwise use jarred roasted peppers. 
• Tomatoes: I like to use Jovial jarred diced or crushed tomatoes, but you can even use last of the season fresh tomatoes (blanche, skin and seed them.) 
• Tomato paste: my favorite is Bionaturae that comes in a glass jar. 
• Chili powder: is the key ingredients in chili. Chili powders are made from a combination of different peppers, so their flavor will vary from brand to brand. 
• Cumin: has an earthy flavor. So good in soups and chili. 
• Smoked paprika: is different than regular paprika, which is made from a dried bell pepper. The difference with smoked paprika is that the bell pepper has been smoked. 
• Soy sauce: adds a nice umami flavor, especially when paired with mushrooms. Look for a high quality soy sauce, such as shoyu, tamari (if you’re gluten-free) or coconut aminos (for a gluten-free and soy-free option).  

How to make it?

1. Preheat a large skillet (I used a 13-inch) over medium high heat. Add 3 Tablespoons of olive oil and mushrooms, saute mushrooms until they are golden brown (about 10-12 minutes) stirring occasionally. Set aside.
2. Preheat a large soup pot (I used a 5.5 quart) on medium high heat. Add remaining 2 Tablespoons of olive oil. Saute onions in olive oil for 10 minutes, until they are tender and translucent and starting to brown. Add in garlic, cook for 2 more minutes until fragrant. Add the rest of the ingredients and the reserved mushrooms. Bring to a boil and lower to a simmer. Partially cover and cook over low heat for at least 30 minutes, or up to an hour for richer flavor. Serve with desired accompaniments.

Tips

• Sauté the mushrooms in a large skillet before adding them to the soup pot. This step helps build flavor and get rid of the excess moisture in mushrooms. 
• Use a large enough pot. I use a 5.5 quart pot. 
• Use cooked beans, not dried.  
• Make sure your spices are fresh!  10-year-old spices are lacking flavor.
• If you want to make this in a slow cooker, I would sauté the mushrooms, onions and garlic in a pan before adding them to the slow cooker with the rest of the ingredients.  Cook on low for 4-5 hours.

Substitutions 

• Mushrooms – ground meat, lentils, more beans, crumbled seitan
• Carrots – one medium sweet potato
• Poblano peppers – use hatch chiles or green bell peppers
• Soy sauce – tamari (has soy, but it’s gluten-free) or coconut aminos (soy-free and gluten-free)

Other Healthy Chili Recipes You Might Like

• Vegetable Chili
• Slow Cooker Vegetarian Chili with Sweet Potato (stovetop version too)
• Deer Valley-style Turkey and Black Bean Chili 
• Chipotle Turkey Chili from Kitchen Matters
• Instant Pot White Bean and Chicken Chili from Quicker Than Quick

 

 

 

 

 

 

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A post shared by Pamela Salzman (@pamelasalzman)

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!