Calico Chili

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Servings: 8 Difficulty: Intermediate
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A hearty, three-bean vegan chili loaded with savory mushrooms and rich tomato flavor
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This Calico Chili is a robust, plant-based comfort food that relies on the earthy depth of mushrooms and the sweetness of roasted tomatoes to create a rich, meaty texture without any animal products. The blend of kidney, pinto, and garbanzo beans provides a satisfying variety of textures, while warm spices like cumin and chili powder build a complex, aromatic flavor profile. It’s the perfect dish for chilly evenings, potlucks, or meal-prepping for the week ahead. Simple to prepare with pantry staples, this vegan chili delivers deep, slow-simmered flavors that improve as they rest, making it a reliable favorite for any home cook seeking a hearty, nutritious main course.

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Calico Chili

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 79.1

Description

This Calico Chili is a robust, plant-based comfort food that relies on the earthy depth of mushrooms and the sweetness of roasted tomatoes to create a rich, meaty texture without any animal products. The blend of kidney, pinto, and garbanzo beans provides a satisfying variety of textures, while warm spices like cumin and chili powder build a complex, aromatic flavor profile. It&# 226;€™s the perfect dish for chilly evenings, potlucks, or meal-prepping for the week ahead. Simple to prepare with pantry staples, this vegan chili delivers deep, slow-simmered flavors that improve as they rest, making it a reliable favorite for any home cook seeking a hearty, nutritious main course.

Ingredients

Directions

  1. In a large heavy pot, heat the safflower oil over medium-high heat.
  2. Add the diced onions and sauté for 8 to 10 minutes until softened and translucent.
  3. Stir in the sliced white mushrooms and sauté for 5 more minutes, stirring frequently, until they release their moisture and begin to brown.
  4. Add the diced tomatoes, minced garlic, chopped celery, chopped carrots, and ground cumin to the pot.
  5. Sauté the vegetable mixture for 5 to 8 minutes, or until the carrots begin to soften.
  6. Stir in the red wine or vegetable stock, vegetable stock, garbanzo beans, kidney beans, pinto beans, diced green chilies, tomato paste, dried basil, and chili powder.
  7. Bring the entire mixture to a boil, scraping up any browned bits from the bottom of the pot.
  8. Reduce the heat to low, cover the pot, and simmer gently for about 3 hours, or until the beans are tender and the liquid has been mostly absorbed.
  9. Taste the chili and adjust seasoning, adding more chili powder or salt if desired.
  10. Serve hot with your favorite toppings.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 79.1kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 12.5mg1%
Total Carbohydrate 12.1g5%
Dietary Fiber 3.0g12%
Sugars 6.7g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan chili, calico chili, three bean chili, plant based, mushroom chili, comfort food, slow cooked, healthy dinner, garbanzo beans, kidney beans, pinto beans, spicy, cumin, tomato paste, vegetarian main, meal prep, hearty, easy recipe, dinner ideas, plant based protein
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