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Simple and Hearty Veggie Bean Chili

Please Use All Organic Ingredients When Possible!
Prep Time 15 minutes
Total Time 15 minutes
Author Megan Lawson

Ingredients

  • 15 oz Kidney Beans (drained and rinsed, 1 can)
  • 15 oz Black Beans (drained and rinsed, 1 can)
  • 8 oz Mushrooms (chopped, I used baby bellas)
  • 1 cup Vegetable Broth (if you like a thicker chili, omit this)
  • 1 Yellow Onion (chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 small Jalapeño (seeded and diced, optional)
  • 1 cup Celery (diced)
  • 1 Red Bell Pepper (chopped)
  • 28 oz Diced Tomatoes (or two 15oz cans)
  • 6 tbsp Tomato Paste
  • 2 tbsp Chili Powder
  • 2 tsp Cumin
  • tsp Oregano
  • 1-2 tsp Salt (can omit if you like)
  • Pepper (to taste)
  • Dash Cayenne pepper (optional)

Toppings

Instructions

  • In a slow cooker add all the ingredients. I like to add the vegetable broth first then seasonings and then the vegetables and beans. If you like a thicker chili then omit the vegetable broth. Cook on medium to high heat for one to two hours.
  • Once it's done cooking make sure to stir it a few times. Then serve with topping choices like cilantro, avocado or cashew sour cream. I think the cashew sour cream is a must!

Notes

  1. If you do not have a slow cooker check I love this one. It's made from organic clay and will not leach weird chemicals in your food! 
  2. To save more time you can also sub precut, frozen veggies. Read in post above.
  3. Feel free to sub the beans for ones you like better.