Our Favourite Vegan Chili Recipe




By Jordan Miller;

Given that we are now well into the winter months here in Canada, it is essential for most of us to have something warm and heavy to eat. Kyla and I enjoy eating these types of foods during the winter months as they provide us with the necessary macro-nutrients to keep us energized and warm. We have decided to share our favorite vegan chili recipe with you in hopes that it warms your heart and soul too. We also like to take this opportunity to say thank you to all our readers. You keep us inspired to continue writing! All the best to you and your families in the year to come. We are glad to be apart of this exciting journey with you all! ~ with love.

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Vegan Chili

Ingredients:

1 cup of dried shiitake mushrooms
2 1/2 cups of warm water (preferably spring water)
2 tablespoons of olive oil
1 large onion, finely chopped
3 large carrots, quartered lengthwise and thinly sliced crosswise
3 cloves of garlic, slivered
1 tablespoon of minced fresh ginger
3 cups of cooked kidney beans (or preferred bean - try to avoid canned if possible)
1 1/4 pounds of butternut or kabocha squash, peeled and cut into 1 inch chunks ( 4 1/2 cups)
6 medium field tomatoes diced
2 teaspoons of chili powder
1 teaspoon of Celtic/Himalayan salt for flavour (optional)


Directions:

1. Heat the water on medium heat until water is warm.
2. Once warm, place the water in a medium bowl and soak the dry shiitake mushrooms for 30 minutes (or until the mushrooms are re-hydrated and tender).
3. Using your fingers, pull the mushrooms from the liquid. Set the liquid aside.
4. Discard the stems and finely chop the mushrooms.
5. In a large pot or saucepan, heat the olive oil over medium heat.
6. Add the onion, carrots, garlic and ginger, and cook, stirring frequently, until the onion is tender -about 12minutes.
7. Finally, add the mushrooms and their liquid, the beans, squash, tomatoes, chili powder, and salt and bring to boil.
8. Reduce to simmer, cover, and cook until the squash is tender (about 30 minutes).

Yields about 8 servings.

I hope you enjoy this recipe as much as we do! Delicious!

**If you plan on using dried beans, make sure to soak them overnight, rinse and cook on medium for at least 1 1/2 hours. 1 1/2 cups of dried makes about 3 cups of cooked.**

Stay positive and keep shining your light!


Your questions: Do you eat chili? If so, do you have a favourite ingredient? (post your comments below)
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About the Author : Jordan Miller is the co-founder of guidinginstincts.com. He has overcome illness through dietary/lifestyle changes, and practicing a positive mindset daily. Jordan is currently learning about traditional North American medicinal herbs, in hopes of becoming a Certified Herbalist.

3 comments:

  1. Zucchini is a must and eggplant is another fav

    ReplyDelete
  2. Thanks for your comment! We agree, Zucchini is certainly incredible in recipes such as this ~ with love.

    ReplyDelete
  3. Great recipe! I will give it a try! Thanks for sharing :)

    ReplyDelete

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