Lightly spicy and subtly sweet, this whole food plant based chili will knock your socks off! A mushroom and walnut "meat crumble," nourishing beans, and tomatoes combine to create a filling, umami rich meal. Perfect with your favorite corn bread!
1/2teaspoonliquid stevia or 1 tablespoon maple syrup(optional)
1/4-1/2teaspooncayenne pepper(optional)
For Serving
plant based unsweetened yogurt
green onionsdiced
Instructions
To Make The "Meat" Crumble
To the food processor, add the mushrooms, walnuts, diced bell pepper, shallot, and garlic. Pulse until the size of ground meat pieces.
Add the mixture, along with the spices, to a frying pan along with a little bit of vegetable broth to keep it from sticking. Cook over medium heat until the mushrooms are cooked through, the shallot bits are transluscent, and the red pepper bits are soft. Set aside.
To Make The Chili
To a large pot, add the "meat crumble," the diced tomatoes, the Rotel, the kidney beans, the garbanzo beans, and the spices. Add the liquid stevia or maple syrup. (If you don't want the subtle sweetness, skip this step). Add the cayenne pepper to taste. (It's already a little spicy from the Rotel, so if serving to kids, or you don't like much spice, I would omit.) Stir and, over medium heat, bring to a boil. Then cover and reduce heat to low, keeping the chili at a simmer. Simmer for ten minutes or so, then taste and adjust seasonings to your liking. Remove from heat and let cool a few minutes before serving.
To serve, top with plant based yogurt and chopped green onion. This goes well with corn bread or could also be served over brown rice.