5-Bean Vegan Chili with Morel Mushrooms
Serves 660 mins prep
This vegan chili packs a punch with its 5-bean blend and rich morel mushrooms, offering a hearty and flavorful dish perfect for lunch or dinner. It combines a mix of beans with crushed tomatoes, spices, and tender morel mushrooms for a deep, satisfying taste.
0 servings
What you need
Instructions
1. Place dried morels in a bowl and pour over hot water. Soak for 20–30 minutes until soft. 2. Lift mushrooms out, leaving any grit at the bottom. Strain soaking liquid through a fine mesh strainer or coffee filter to remove sand. Roughly chop the morels. 3. Heat a small skillet over medium heat with a drizzle of oil. Sauté chopped morels for 5–7 minutes until softened and slightly browned. Set aside. 4. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper. Cook for 4–5 minutes until softened. 5. Stir in garlic and cook for 30 seconds. Stir in tomato paste and spices. Cook for 1 minute to deepen flavor. 6. Add all beans, crushed tomatoes, water, morels, and 2-3 cups of strained morel liquid, stirring to combine. 7. Bring to a gentle simmer. Cook uncovered for 25–35 minutes, stirring occasionally, until thick and flavorful.