- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This vegetarian bean chili recipe is a cozy comfort food dream come true! Whether you cook it on the stovetop or in a slow cooker, it’s easy and mostly hands-off! I can’t wait for you to try it!
Ingredient:
- 1 ½ tablespoons avocado oil
- 1 medium onion, finely chopped
- 4 ounces mushrooms, finely chopped
- 4 garlic cloves, minced
- 1 ½ tablespoons chili powder, try homemade chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt, plus more to taste
- 2 chipotle peppers in adobo sauce, finely minced, use more for a spicier chili
- 1 (28oz) can crushed tomatoes
- 1 ½ cups dried beans, see below for suggestions
- 4 cups water
- 1 cup frozen corn
- 1 teaspoon red wine vinegar
- Serving
- Lime wedges, mashed avocado, guacamole, sour cream, pickled jalapeños, chopped onion, cilantro, tortillas or tortilla chips
- Directions
