Quick delicious vegan chili

Start by using three kinds of beans: black beans, kidney beans, and baked beans.

Add diced tomatoes with roasted garlic to the mix.

For the meat substitute, use pecans.

Chop red bell pepper, green bell pepper, and purple onion.

Add corn to the mixture.

In a pot, combine the beans and their juices, then add a little blue agave and veggie broth.

Boil the mixture for about 12 minutes until the pecans are lighter and softer.

Transfer the boiled mixture to a food processor along with the chopped peppers and onion.

Add a bit of liquid smoke and chili powder to the food processor and blend until smooth.

In a skillet, add the blended mixture and sauté for about 5 to 7 minutes, adding more chili powder and garlic powder as desired.

In a pot, pour in the baked beans first, followed by the black beans and their juice.

Add the corn and the pecan meat to the pot.

Pour in a little veggie broth and mix everything together.

As it simmers, add brown sugar and barbecue sauce for flavor.

Stir in more chili powder, garlic powder, salt, and pepper to taste.

Let the chili cook on medium to low heat for about 20 minutes to allow flavors to meld together.

Serve the chili in a bowl and top with cheese shreds and fresh chives if available.

Equipment Needed

Spice Level:

Dietary