Rocky Mountain Vegan Chili

Course: Gluten Free, Vegan, Vegetarian

Cuisine: American

Keyword: Vegan Chili, Vegetarian Chili

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 125kcal

Author: Eva Marie

2 tablespoons olive oil
1 medium-large onion chopped (about 1 ½ cups)
1 red bell pepper seeded and chopped (about 1 cup)
½ jalapeño seeded and minced (optional, for heat)
6 -8 fresh mushrooms about 6-8 oz, halved and sliced
3 -4 cloves garlic minced
1 medium carrot diced small
2 teaspoons ground cumin
2 -3 tablespoonschili powder
2 teaspoons smoked paprika
1½ teaspoon mixed dried herbs oregano, thyme, parsley—or whatever you have
½ teaspoon ground black pepper
1 14.5-oz can crushed fire-roasted tomatoes (regular tomatoes are fine)
2 27-oz cans black beans, red beans, or a mix—drained and rinsed, (or use 3–4 standard 15-oz cans; see Notes)
2 bay leaves
1 teaspoon brown sugar or coconut sugar
¼ –½ cup red wine optional but tasty
1½ cups water
Salt to taste

Heat the olive oil in a large pot over medium-high heat. Add the onion, red bell pepper, and jalapeño (if using). Cook 4–5 minutes until softened.
Stir in the mushrooms; cook 3–4 minutes until they release some moisture and pick up a little color. Add the garlic; cook 30 seconds.
Sprinkle in cumin, chili powder, smoked paprika, dried herbs, and black pepper. Stir 30–60 seconds until fragrant.
Add the carrot, crushed tomatoes, beans, bay leaves, brown sugar, red wine, and water. Stir to combine.
Bring to a gentle boil, then reduce heat and simmer 30 minutes (or longer) to thicken and meld flavors, stirring occasionally.
Ladle out about 1½ cups of chili, making sure to remove any bay leaves, and mash with a potato masher (or blend briefly). Return the mash to the pot and stir; it gives body without flour.
Remove the bay leaves. Season with salt to taste. Ladle into warm bowls and add your favorite toppings.