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This hearty vegetarian chili made with beans and vegetables is full of flavour making it absolutely delicious. The homemade vegetarian chili is perfect to enjoy at the end of a cold day as the mexican spices will help to warm you up. This healthy vegan chili contains a mixture of almonds and cashews soaked and blended for a thick and creamy vegan chili soup that fills you up after a hardworking or active day.
Hearty Vegetarian Chili
2 cups dry mixed beans soaked for 8-12 hours
1.5 cups equal parts cashews and almonds soaked for 8 hours
2 cloves garlic
2 cups mushroom
2 celery stalks
1 red pepper
1 cup grated carrot
1 cup sundried tomato
2 tbsp oregano
1 tbsp cumin
1 tbsp rosemary
1/4 cup gluten free tamari
2 tbsp mexican chili powder
1 400 gram crushed tomatos
1 tbsp coconut sugar
3 tbsp nutritional yeast
2-3 cups water
How to make vegetarian chili from scratch
*8 hours prior to making the vegetarian bean chili soak the 2 cups of mixed dry beans in a bowl covered with water. In another bowl soak the cashews and almonds in water as well.
*If you have a pressure cooker place the beans in the pressure cooker covered with water and heat up until the whistle blows then turn off the heat and let cool before opening the lid. Once cooled open the lid and strain the beans and place into a slow cooker or large pot with an additional 2 cups of water. If you don't have a pressure cooker place the beans into a large pot or slow cooker to cook on low heat with 2-3 cups water until soft. You may need an extra cup of water at the end as this recipe is based on using a pressure cooker to first cook the beans.
*Finely dice all the vegetables and saute in a frying pan on low heat with the spices and herbs. Once softened transfer to the slow cooker and add in the coconut sugar, nutritional yeast, tamari and crushed tomatoes.
*Using an immersion blender mix the soaked almonds and cashews with 1.5 cups water and blend until smooth and creamy. Add into the chili and let all the ingredients simmer together. The longer it simmers the tastier it gets this hearty vegetarian chili gets!
Nutrition Tip ~ If you find that you don't tolerate beans or notice that they make you gassy if can be due to how they are prepared or also an indication for an enzyme need. Beans contain phytic acid and anti nutrients that can make them difficult to digest.
Soaking your beans with 1 tbsp of apple cider vinegar for a minimum of 8 hours prior to cooking helps to reduce the amount of phytic acid and anti - nutrients making them much easier to digest. If you are properly preparing your beans and still find that they make you gassy you might want to try taking a digestive enzyme support.
Seeking Health's Pro Digestion Intensive is a comprehensive enzyme supplement which contains the additional enzyme support of alpha-galactosidase and beta-glucanase to specifically help with the breakdown of vegetables, beans and grains along with your other standard enzymes needed to breakdown protein, fat and starch.
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