Simple Vegan Chili Recipe

Want something that says comfort but in a healthy way? Then this soup recipe is for you. Make this hearty soup to nourish you on cold days.

Serves: 10

Start by prepping the veg and beans: Finely chop the vegetables – mushrooms, carrots, celery, bell peppers, garlic, onion and fresh chili pepper.
If using canned kidney beans then you’ll want to rinse and drain them. You can also, pre-soak some dry beans ( for at least 4 hours, or overnight). Then cook these separately to add to the pot.
Heat up the ¼ cup of water in a big pot over medium heat. Add the onion and garlic and saute until they are soft.
Add the spices, mushrooms, and tomato paste. Cook for 3-4 minutes while stirring occasionally.
Add the chopped tomatoes, tomato sauce, and the vegetable stock. Stir well. Cook for another 3-4 minutes, and bring to a boil. When the mix starts bubbling, lower the heat and simmer for another 3-4 minutes.
Add the chopped peppers, celery, and carrots. Stir well and cook for a few minutes.
Finally, add the cooked red kidney beans. Mix well and simmer for a few further minutes, until the beans are completely heated through.
Taste and adjust seasonings to your liking.
You can serve your chili or you can portion it into meal-prep/freezer-friendly containers. If you’re storing some for later, just make sure that it has completely cooled before adding to the containers and freezer.