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Vegan Chunky Chili
0 Likes
Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
980 minutes
Wholesome vegetarian chili filled with beans, lentils, tofu, and vegetables for a satisfying meal.
Ingredients:
  • 0.5 cup dry kidney beans, soaked overnight
  • 0.5 cup dry white beans, soaked overnight
  • 0.5 cup dry brown lentils, soaked overnight
  • 6 cups chopped fresh tomatoes
  • 6 cups water
  • 1 cup chopped fresh mushrooms
  • 0.5 cup chopped green bell pepper
  • 0.5 cup chopped red bell pepper
  • 0.5 cup fresh green beans
  • 0.5 cup chopped celery
  • 0.25 onion, chopped
  • 0.25 red onion, chopped
  • 0.75 cup extra firm tofu, drained, crumbled
  • salt to taste
  • black pepper to taste
  • onion powder to taste
  • garlic powder to taste
  • chili powder to taste
Instructions:
  • Rinse kidney beans, white beans, and lentils. Place in a large pot, cover with water, and bring to a boil over medium-high to high heat. Cook for 1 hour or until tender.
  • In a large saucepan over high heat, let the vibrant flavors of ripe tomatoes marry with water and reach a lively boil. Lower the heat and gently simmer uncovered for 1 hour until the tomatoes luxuriously break down.
  • Combine the tomatoes with the beans, then mix in the mushrooms, green bell pepper, red bell pepper, green beans, celery, onions, and tofu. Season generously with salt, pepper, onion powder, garlic powder, and chili powder. Allow to simmer for 2 to 3 hours, or until it reaches your preferred thickness.

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