Spicy Four-Bean Chili
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large onion
  • 4 cloves garlic, minced
  • 1 chipotle chili in adobo sauce, chopped
  • 8 ounces mushrooms, coarsely chopped
  • One bag of beefless crumbles or package of seiten (optional, if you leave out, doubling the mushrooms would be a great idea!)
  • One six-ounce can tomato paste
  • 2 15-oz cans diced tomatoes
  • One cup of water
  • 1 Tablespoon smoked or regular paprika (I love smoked paprika, probably one of my favorite spices)
  • 1 Tablespoon chili powder
  • 1 teaspoon ancho chili powder
  • 2 teaspoons dried oregano
  • Dash cayenne pepper
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 2 15-oz cans chili beans
  • 2 15-oz cans kidney beans
  • 1 15-oz cans pinto beans
  • 1 15-oz can black beans
  • 2 Tablespoons Tamari or soy sauce
  • 1 Tablespoon vegan Worcestershire sauce
  • One to two cups frozen corn
Instructions
  1. Chop up onion and in a large pan, cook in water or veggie broth until soft, 7 – 10 minutes. Add garlic and cook for another minute or two. Throw in the chopped chipotle chili, stir and cook for just a minute.
  2. Next add mushrooms and crumbles/seitan, if using. Cook until mushrooms have reduced.
  3. While that’s happening, drain all your beans and rinse thoroughly. It helps to have a little minion here to open up all the cans of beans and tomatoes.I like to buy organic beans and my post here explains why.
  4. Now, just go crazy and dump all the other ingredients in your big, giant pan.
  5. Let it cook at least 15 minutes but the longer the spices are able to cook together, the better!
Recipe by Veggie Craving at https://www.veggiecraving.com/spicy-four-bean-chili/