Sunday is football day in our house, and that means finding easy meals that I can pull together ahead of time so we can eat during the heat of the game. This vegan chili recipe is just that – dump all the ingredients together and simmer until dinner time. It couldn’t be any easier or healthier!
I usually cook my beans the day ahead & keep in the fridge until I throw this chili together. But in a pinch you can soak the beans overnight the night before and cook first thing that morning before you make this chili. Do not try cooking the beans in the chili as the acid from the tomatoes inhibit the beans from softening. (In a real pinch, just used canned beans – I suggest using 3-4 cans, but you can add multiple varieties.)
I only buy tomatoes in glass jars to avoid any BPA (traditional canned tomato products have can linings that contain BPA & the acidity of the tomatoes causes a lot of this dangerous chemical to leech into the tomatoes… Yuck!). I love Jovial Diced Tomatoes and Bionaturae Tomato Paste; I always keep them well stocked in the pantry. I buy them through Thrive Market, as they are significantly cheaper than what they sell for at my local organic grocery store & they ship directly to my house! (It’s a win-win in my book.)
Let’s talk about the mushrooms… Those that know me, know that I am not crazy about mushrooms, but I absolutely love them in this vegan chili recipe. They completely take on the flavor of the chili and the texture of them give the chili a more traditional “meaty” texture. (Or maybe just something to break up all the beans.) Either way, I would not make vegan chili without them, but feel free to omit if you are a mushroom hater….