Is your New Year’s resolution to eat better? Vegan recipes fit the bill when you want to eat healthy. Once you’ve made the decision to give a vegan recipe a go, you’ll find vegetables and plant based proteins are just as delicious as old school recipes made with meat. Our vegan chili recipe will fill you up while you stick to your resolutions. You won’t miss the meat or the grease and fat.

Replacing meat with hearty slow cooked mushrooms and pinto beans, this vegan chili recipe is filling and tasty. Red wine and sherry provide a robust backbone of flavor complementing the earthiness of the mushrooms. Garlic, fennel, onions, and celery give the chili a big hit of flavor. Herbs de Provence and toasted fennel seeds add complex seasonings beyond traditional salt and pepper.

Vegan Chili

16 oz baby bella mushrooms, quartered
4 tablespoons olive oil
1/3 cup garlic, minced
1 fennel bulb, chopped
3 Vidalia onions, chopped
2 stalks celery, chopped
1/2 jalapeno pepper, chopped
1/2 cup red wine
1/2 cup sweet sherry
2 cups vegetable stock
5 sprigs fresh thyme
1 tablespoon herbs de Provence
2 bay leaves
1 tablespoon fennel seeds, toasted and coarsely ground
2 tablespoons tomato paste
2 cups Randall pinto beans, in their liquid
salt and pepper to taste

Heat the olive oil in a large pot. Brown the mushrooms in the hot oil. Add the minced garlic and continue to cook until the garlic is golden. Next add in the wine and sherry to the pot. Cook until the mixture is almost dry. Stir in the chopped fennel, onions, celery, and jalapeno pepper. Cook until the vegetables are soft. You’ll want to stir the mixture constantly to prevent burning. Add in the herbs and continue to stir until the herbs are fragrant. Next stir in the tomato paste. Cook for about one minute, stirring to incorporate. Add the pinto beans with their liquid and vegetable stock. Bring the chili to a boil and skim off any foam. Turn the heat down to a simmer and add salt and pepper to taste.

Serve the chili with rice and topped with fresh diced tomato and onions or with a side salad.