Spicy Vegan Sausage and Bean Chili

Name: Spicy Vegan Sausage and Bean Chili
Cuisine: American
Ingredients: 8 ounces vegan sausage links, chopped; 1 (15-ounce) can diced tomatoes, undrained; 1 teaspoon dried oregano; 8 ounces white mushrooms, chopped; 1 medium-size onion, chopped; 1 tablespoon olive oil or ¼ cup water; 2 tablespoons tomato paste; 3 garlic cloves, minced; 1 tablespoon olive oil or ¼ cup water; 3 dried ancho chiles, stemmed and seeded; 3 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, rinsed and drained; Vegan sour cream, purchased or homemade, for serving (optional); Vegan sour cream, purchased or homemade, for serving (optional); Vegan sour cream, purchased or homemade, for serving (optional); Salt and freshly ground black pepper; 1 cup vegetable broth or water; 1 cup vegetable broth or water; 3 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, rinsed and drained; ½ teaspoon ground cumin; ½ teaspoon red pepper flakes; ¼ teaspoon cayenne pepper; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Sausage and Mushrooms Provide great texture and flavor elements to this hearty chili. If ancho chiles are unavailable, substitute 2 to 3 tablespoons of your favorite chili powder.

Ingredients

3 dried ancho chiles, stemmed and seeded
1 tablespoon olive oil or ¼ cup

Americas
United States
Main course
Vegan

Method

Grind the anchos to a powder in a spice grinder or food processor.
Heat the oil or water in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomato paste, tomatoes with their juices, sausage, mushrooms, ancho powder, oregano, cumin, red pepper flakes, cayenne, and salt and pepper to taste. Cook for 1 t