Recipe: Hearty Vegan Chili

Cooking in the fall and winter brings a whole new array of flavors to the dinner table.  I have been experimenting with my new pressure cooker and while I’m not yet expert enough to post pressure-cooker specific recipes, this one works just fine on the stove top or slow-cooker too.  I cooked my beans in the pressure cooker, but I’ve modified this recipe to be stove top friendly.

Note – this is going to fill a large spaghetti pot, making plenty for a week long chili feast plus some extra for freezing.  Quantities are easily halved if that suits your needs better.

3 cups brown rice, cooked
2 green peppers, chopped
2 yellow onions, chopped
3 cups mushrooms, sliced
3 cloves garlic, chopped or pressed
1 package chili seasoning mix
16 oz jar veggie pasta sauce
20 oz can diced tomatoes
2 12 oz cans red beans, rinsed and drained
16 oz bag frozen corn, thawed under warm water

Start boiling water for rice.  Follow package instructions and set aside when done.  In the meantime, chop peppers, onions, mushrooms, and garlic.  Saute in bottom of spaghetti pot with 3 Tbsp water and chili seasoning.  Cook over medium-high heat for 5-7 minutes, stirring frequently.

Add 1/2 can pasta sauce, stir well.  Cook another 5 minutes.  Add all remaining ingredients, including brown rice.  Lower heat to medium.  Once simmering, lower heat to low.  Cover and simmer 30-45 minutes, as desired, stirring occasionally.

Serve hot and enjoy!

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