Everyone needs a go-to vegan chili recipe. This one puts a tasty spin on classic flavors by using tender cremini mushrooms. Chili powder, oregano, garlic, and chipotle create a spicy and savory base while providing cardiovascular and metabolic benefits. I love eating leftover chili for lunch; you can store any extra in the fridge in an airtight container for up to three days.
- 2 tablespoons ghee or coconut oil
- 24 large cremini mushrooms, roughly chopped
- 2 large red onions, roughly chopped
- 2 large carrots, roughly chopped
- 2 red bell peppers, roughly chopped
- 4 celery stalks, roughly chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon plus 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- ½ teaspoon chipotle powder
- 1 (15-ounce) can tomato purée
- 6 cups water
- ¼ teaspoon sea salt
- 1 large avocado, sliced
- ½ cup cilantro leaves, loosely packed, roughly chopped
- Heat a 6-quart Dutch oven over medium-high heat. Add the ghee, and once shimmering, add the mushrooms, onions, carrots, bell peppers, and celery, stirring well to combine. Cook until the vegetables are soft, about 10 minutes, and then add the minced garlic, chili powder, oregano, garlic powder, and chipotle and stir well. Add the tomatoes and water, and bring to a boil.
- Cover, reduce heat to medium, and cook slowly until the chili has reduced and thickened, about 45 minutes. Finish the chili by seasoning with sea salt.
- Divide amongst four bowls and top with avocado and chopped cilantro.