This is another version of veggie chili that I really love. It’s much lighter in color due to the navy beans, chickpeas and mushrooms, but delivers just as much flavor! It’s high in protein due to the beans and chickpeas, and high in B vitamins and minerals due to the mushrooms.This is great served over rice and very kid-friendly. 🙂
2 cups veggie broth
1 can navy beans (or any white beans)
1 can chickpeas or garbanzo beans
1 pkg cremini (baby bella) or white mushrooms, cleaned and chopped small
1 small can tomato sauce
1 large potato, peeled and diced small
2-3 carrots, peeled and diced small
1 cup rice
Seasonings – salt, pepper. garlic powder, onion powder, chili powder, chipotle powder
Toppings/garnish (optional) – Shredded vegan Daiya cheese, chopped onion, fresh herbs
Start to cook rice in a separate pot.
Combine veggie broth and tomato sauce in pot and add any chili seasonings that you like. Bring to a boil and add diced potatoes and carrots.
SImmer 8-10 min.
In the meantime, saute mushrooms in a little oil.
When mushrooms are soft and cooked through, add to chili.
Drain navy beans and garbanzo beans and add to chili.
Simmer 5-7 more min.
Adjust seasoning if necessary.
Serve over rice and garnish with vegan cheese, onions or herbs!