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Chili

Servings 0

Ingredients

  • 2 tbsp olive oil
  • 1/4 c diced onion
  • 4 garlic thinly sliced
  • 1 box of white button mushrooms
  • 1 c frozen mixed veggies corn, green beans, peas, carrots, give a quick rinse
  • 1/3 c mixed beans ready to use red kidney beans, chickpeas, white kidney beans
  • 1 box 900 ml of mushroom broth
  • 1 handful 1/4 c of dehydrated vegetables (potato, carrots, celery, green onion)
  • 1/2 tbsp cumin powder
  • 1/2 tsp cayenne powder
  • 4 heaping tbsp pumpkin puree
  • 2 heaping tbsp tomato paste
  • 3 heaping tbsp BBQ sauce
  • Vegeta powder or vegan bouillon paste, or vegan bouillon powder, or just salt, pepper, sugar, to taste

Instructions

  • Peel the mushrooms skins and dice
  • Heat oil and saute onion and garlic until soften and fragrant, on medium-high heat
  • Stir in the rest, lower heat to medium
  • Pour in broth, followed with puree, paste, and sauce. Stir to combine.
  • Season and cover with lid. Cook for 15-20 minutes.
  • Serve warm, sprinkle with nooch (nutritional yeast), top with vegan cheese, such as Daiya, corn chips, and El Yucateco hot sauce (if you’d like to)!