Dinner · Lunch · Vegetarian
Vegan Chili
Vegan Chili. Made with carrots, celery and mushroom. Get ingredient amounts and step-by-step instructions.
2 hrs 30 mins4 servings
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Ingredients at original yield
- 3 medium carrots
- 5 celery ribs
- 2 medium onions
- 2 pints of mushrooms
- 1 cup kidney beans
- 1 cup chick peas
- 2 medium tomatoes
- 1 tablespoon miso paste
- 1 tablespoon paprika
- 1 tablespoon saffron (optional)
- ½ cup walnuts
- ¾ cup bulgur wheat
- 2 x 750ml jars tomato puree
- 2 pinches salt and pepper
How to make Vegan Chili
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Firstly, I refuse to allow canned products in my house – so all the beans are dry. Get 1 cup of chick peas and kidney beans in a lot of water on the stove. Bring to a boil, cover and turn off. Let stand 1 hour.
- 02
Replace water in chick peas and bring to simmer – cook while everything else is getting started. Get a good sized pot on the stove on medium heat with water or oil – let heat up. Add onions, carrots, celery. Season with salt and pepper and sauté until soft – 10 minutes.
- 03
Add mushrooms that are in season – continue to sauté until the mushrooms start to stick to bottom of pot. Splash some water in to loosen the fond (bits stuck to bottom or pan).
- 04
Add chopped tomato and walnuts, stir for 1 minute. Add tomato puree, paprika, saffron, stir for another minute. Add kidney beans and chick peas (half cooked). Cover and simmer for 1 hour or until everything is cooked. Add the bulgur and stir – allow to stand 45min. You’ll know it's ready when the spoon stands up.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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