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.
Sun-Dried Tomato and Kidney Bean Chili [Vegan]
- Preheat the oven to 375°F and line a baking sheet with foil or parchment paper. 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.
- In a stockpot, sauté the onion and 1 teaspoon olive oil for 1 minute, until slightly translucent. Add the mushrooms and sundried tomatoes and sauté until softened, about 5 minutes. Add the vegetable broth, stirring until the cube has completely dissolved.
- 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.
- Plate the Dish: Ladle the chili into bowls. Garnish with fresh parsley. Pair with toasted baguette.
Photo by Dawn Brown for Home Chef
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