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Vegan
Ingredients 0/10
What Makes This Recipe Unique
This chili is packed with flavor and comes together quickly, making it perfect for busy weeknights. It’s hearty and satisfying without any animal products, so everyone can enjoy a warm, comforting meal.
Helpful Cooking Tips
- Use canned beans to save time, but rinse them well to reduce sodium.
- Add a pinch of smoked paprika for a deeper, smoky flavor.
- Let the chili simmer longer if you have extra time; it helps the flavors blend nicely.
- Add a pinch of smoked paprika for a deeper, smoky flavor.
- Let the chili simmer longer if you have extra time; it helps the flavors blend nicely.
Directions
Warm some oil in a large skillet over medium heat. Toss in the chopped onion, green bell pepper, corn, and mushrooms, and cook them together, stirring now and then, until they’re soft and heated through—this usually takes about 5 to 10 minutes. Next, add the chili beans, salsa, chili seasoning, and a little mustard to the pan. Turn the heat down to low and let everything simmer gently. Give it a stir every so often and let the flavors meld for about 10 to 15 minutes. Once it’s all nicely combined and heated through, it’s ready to enjoy!
Serving Ideas For Family Meals
Serve with warm tortilla chips or over a bed of fluffy rice. Top with fresh avocado slices, chopped cilantro, or a dollop of vegan sour cream for extra creaminess.
How To Store This Recipe
Store leftovers in an airtight container in the fridge for up to 4 days. The chili also freezes well—divide into portions and freeze for up to 3 months. Reheat gently on the stove or in the microwave.
400
people cooked this recipe
