Smoky Whole30 & Vegan Chili

Whole30 and Vegan Chili

Whole30 approved AND vegan?? Believe it or not, you can have both! This vegan chili may not have your typical ingredients (beans, meat, soy, etc…) but it IS hearty, filling, smoky, warming, and satisfying!

The bulk of this vegan chili recipe is made up of vegetables, chopped small to replace the beans. Instead of tofu or meat, there are diced mushrooms. If you’re looking for an even heartier chili, you can process some walnuts and mix them in. This is one of my favorite hacks for fake ground meat when I’m eating whole30. Just pop mixed mushrooms and walnuts in a food processor, cook them on a frying pan, and it works just the same! Healthy, soy and gluten-free. Super easy!

I tried to use only ingredients that are cheap and easy to find in a Japanese supermarket. This might make some ingredients hard to find if you live outside of Japan, but there are plenty of swaps!

One thing that might be hard to find in Japan is chili powder, but you can easily swap out for ichimi, or just double the paprika.

This recipe comes together super easily, and makes a massive portion. Since it only requires one pan, it’s an excellent recipe for meal prepping. You can make it on the weekend while cooking the rest of your food, and eat it for dinner all week.

By the way, if you’re looking for more whole30 and vegan recipes, try out my whole30 chips and guacamole!

 


Print Recipe
Whole 30 Vegan Chili
Smoky, hearty, healthy, and filling. A vegetable-based whole30 chili.
Course Main Dish
Cuisine American
Prep Time 10 mins
Cook Time 20 mins
Servings
Ingredients
Main Ingredients
Spices
Course Main Dish
Cuisine American
Prep Time 10 mins
Cook Time 20 mins
Servings
Ingredients
Main Ingredients
Spices
Instructions
Prep Work
  1. Dice mushrooms to a very small mince. This will serve as your "meat" or protein in the recipe, so you want it cut fairly small.
  2. Chop all remaining vegetables, except kabocha, to about a 1 cm dice. Chop the kabocha to a larger dice, about 4 cm.
Instructions
  1. Heat oil in a pan over medium, and add onions. Salt to taste and cook, stirring constantly, until lightly browned. Add garlic and cook until golden, about 30 seconds.
  2. Add mushrooms to the pan. Cook until they release their moisture, stirring occasionally.
  3. Add all spices and cook for about 30 seconds. Add red peppers and cook until slightly softened.
  4. Add all remaining vegetables and canned tomato. Stir.
  5. Add water (equivalent to about 1/2 to one can) slowly, depending on how thick or thin you like your chili. Add the apple cider vinegar or lemon juice.
  6. Reduce heat to low and cover. Cook, stirring occasionally, until vegetables are tender, and chili has thickened.
  7. Serve over a baked potato, or just by itself!
Recipe Notes

If you want a heartier chili, you can substitute 1/4 cup of the mushrooms for walnuts, processed or cut very small.

If you can't find kabocha squash, you can use butternut squash or sweet potatoes.

Share this Recipe


Leave a Reply