The Best Vegan Chili

myquietkitchen.com

John M McAnally

I eat a WFPB diet and I have an Instant Pot... and I really like soup.

½ cup walnut halves

2 large jalapeños, stems removed - remove seeds for mild chili, or include them for extra heat

5 or 6 medium cloves garlic, peeled

¼ cup soy sauce - or tamari for GF

1 (28 oz) can crushed tomatoes, divided - preferably fire-roasted

2 Tablespoons oil - omit for oil-free and use water or broth to sauté onion

2 medium yellow onions, finely chopped

½ teaspoon sea salt

4 Tablespoons chili powder - the spice blend, not pure chile; see Note 1 for homemade

2 ½ Tablespoons shiitake mushroom powder - see Note 2

1 Tablespoon ground cumin

1 Tablespoon dried oregano

6 cups water, divided - or use 4 cups veg broth + 2 cups water and omit bouillon below

2 teaspoons Better than Bouillon "No Beef" Base, optional

3 (15 oz) cans beans of choice, rinsed and drained - I like 2 cans black beans and 1 pinto

1 teaspoon Maldon smoked sea salt, optional - or other salt to taste

⅔ cup bulgur, dry - or TVP or quinoa (½ cup) for GF

Directions at myquietkitchen.com

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