SIMPLE AND SATISFYING!
Wow…This is an amazing..and more colorful recipe till now…and i love kidneys, can’t wait make this…it looks are fabulous…Thanks for sharing…..!
~ Samantha
– In the insert of a slow cooker, heat the olive oil over medium-low heat. Add the onions, garlic, and mushrooms, and season with soy sauce. Cook until the onions and mushrooms have wilted.
– Add cumin, paprika, cayenne pepper, oregano and stir to coat the mushrooms and give the spices a chance to become fragrant.
– Stir in the tomato paste, diced tomatoes, vegetable broth, beans, celery, and sugar. Bring to a boil, then lower heat to a simmer. The longer it cooks, the better it tastes. If you are using a slow cooker, transfer to a slow cooker and let it bubble on high or on low.
– Use an immersion blender to blend some (not all) of the chili for a thicker texture. – When serving, garnish with green onions, vegan sour cream, cilantro, jalapenos, etc.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...