Vegan Chili with Meatballs & Mushrooms

 

Serves 4-6 

Ingredients: 

2- 3 TBS olive oil 

1/2 green pepper, chopped

1 carrot, chopped

1/2 white onion, chopped 

1 clove of garlic, chopped 

1 stalk of celery chopped 

1 package of white mushrooms, quartered 

1 can of garbanzo beans, rinsed and drained 

1 can of black beans, rinsed and drained

1 package of Gardein plant-based meatballs (12.7 oz) 

   or, you could use your favorite plant-based sausages, cooked and sliced

1 tsp fresh thyme 

1 tsp chili seasoning (or more to taste) 

salt & pepper 

1 jar of tomato sauce 25 oz or 750g approx.

2 TBS fresh chopped Italian parsley. 

2 TBS chopped green onions. (optional)

Vegan sour cream (garnish)

Tortilla chips

Directions: 

Bake the Gardein meatballs according to the package directions. Cool, and then cut them in quarters and set aside. 

Heat a large pot to medium, and add 2 TBS olive oil. Add the chopped onion, carrots, celery, green pepper and garlic. Stir and cook for about 8 minutes. Remove from the pot and set aside. 

Add more oil to the pot and add the quartered mushrooms. Cook until just done and add the fresh thyme and a bit of salt and pepper.  Set aside.

Add a bit more oil and add the quartered meatballs and fry gently to brown a bit. If you are using sausages, add the cooked sausage that has been sliced and gently stir till brown. 

Add the cooked vegetables, chili seasoning and tomato sauce. Bring to a boil and then turn down to simmer for 10 minutes. 

Add the beans. Heat through. Taste and adjust seasoning if needed. 

Serve topped with  vegan sour cream, fresh chopped parsley and tortilla chips.