This chili is the epitome of warm and comforting. The mushrooms and sun-dried tomatoes give this dish a ton of robust, stewed-all-day flavor. It also keeps well for a while so make a batch for a week full of make-ahead lunches.

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Sun-Dried Tomato and Kidney Bean Chili [Vegan]

Serves

2-3

Ingredients

  • 8 ounces button mushrooms
  • 1 baguette
  • 3 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 5 parsley sprigs
  • 5 sun-dried tomatoes, dry, not packed in oil
  • 1 yellow onion
  • 1 15-ounce can of kidney beans
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Preparation

  1.  Peel and finely dice the onion. Roughly chop the sun-dried tomatoes into thin slivers. Rinse and slice the mushrooms. Rinse and roughly chop the parsley.
  2. In a stockpot, sauté the onion and 1 teaspoon olive oil for 1 minute, until slightly translucent. Add the mushrooms and sun-dried tomatoes and sauté until softened, about 5 minutes. Add the vegetable broth, stirring until the cube has completely dissolved.
  3. Add tomato paste, kidney beans (including juice from the can), chili powder, and cumin to the pot. Bring chili to a boil and reduce heat to low. Let chili simmer for 10 minutes. Add salt and pepper, to taste.
  4. Ladle the chili into bowls. Garnish with fresh parsley. Pair with toasted baguette.

Notes

Photo by Dawn Brown for Home Chef



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