• 2 Cups (uncooked weight) Beans (Pinto, Anasazi, Black, etc)*
  • 1 Large Can Tomatoes
  • 2 Anaheim Peppers
  • 1 Red Bell Pepper
  • 1 Package of Mushrooms
  • 1 Onion
  • 2 Tablespoon Chile Powder
  • 1 Teaspoon Cumin
  • 3 Cloves Garlic (minced)
  • 1 Teaspoon Paprika
  • /2 Teaspoon Salt
  • Black Pepper (to taste)


    Start the beans simmering in their on liquid. Dice the drained tomatoes, peppers, and onions and add to the beans. Stir in the seasonings until mixed. Add the mushrooms. Let the mixture simmer and stir often until the veggies are cooked (onions translucent, peppers soft).


    This is good served over potatoes (yum!!) or as an empanada filling.

    Leftover chilli freezes well and can be nuked easily.

    *I like to cook a pot of beans and eat 1-2 servings. I make chilli out of the remainder

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