This recipe comes to us from the City Market Co-op’s archive of recipes, found on their website. While the recipe calls for ground beef in addition to beans, we both agreed that beef was not necessary and that the amount of beans could be increased or decreased to your liking. I definitely recommend investing in some good toppings (like vegan sour cream, vegan cheese, and avocado), as that really made the dish delicious! Be prepared for plenty of leftovers for the week’s lunches.
For the recipe (and more recipes), click here. Please note that the recipe calls for cooking the chili for about 60-90 minutes. This is if you use dried beans. I used canned beans and cooked it for about 20 minutes (to thoroughly heat the beans through).