Sausage & Bean Chili
Sausage & Bean Chili
As the cold weather has descended upon us, this is a perfect warming lunch or dinner. Top with cilantro, avocado, vegan sour cream or cheese and serve with toast or crusty bread for dipping.
Ingredients
Serves 6
- 1/2 cup olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1/2 tsp whole fennel seeds
- 3 cups mushrooms, sliced
- 6 tbsp Mexican chilli powder
- 2 Beyond Meat Italian sausages, chopped
- 1 yellow pepper, chopped
- 1/2 tsp sea salt
- 1 tbsp fresh oregano
- 1 tbsp fresh basil
- 1 tbsp tomato paste
- 2 x 28 oz cans diced tomatoes
- 19 oz can black beans, drained and rinsed
- 19 oz can white beans, drained and rinsed
- 4 cups water
- 2 vegan beef flavoured stock cubes (McCormick makes a good one)
Directions
- Heat olive oil in large pot over medium high heat and add onion and garlic. Cook until softened.
- Add fennel seeds and mushrooms and cook until mushrooms start to brown and release their liquid.
- Add chilli powder and sausage, stir and cook for a few seconds.
- Add remaining ingredients, stir, turn heat to high and bring to a boil.
- Reduce heat to medium and simmer for 20 – 30 minutes.
Vegan Friendly Recipe