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!