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Vegan Chili

Aysegul Sanford
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

1

Avocado, ripe

1 can

Black beans, low sodium

1 can

Cannellini beans

3

stalks Celery

1/2 cup

Cilantro

1/4 cup

Corn, whole kernel

6 cloves

Garlic

2

Jalapenos

1

Lime, wedges

2

Onions, chopped (about 2 cups), large

1

Radish

1/2 oz

Shiitake mushrooms, dried

1 28 ounce can

Tomatoes, with juices

3 tbsp

Tomato paste

3 tbsp

Soy sauce

3/4 cup

Bulgur, medium coarse

1/4 cup

Chili powder

2 tbsp

Olive oil

1 tbsp

Cumin, ground

1/2 cup

Walnuts

6 cups

Vegetable stock or water