Recipe :: 2-Day Chili

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I love, love, LOVE chili so here is another chili recipe for you. With fall and winter rapidly approaching, this can make a great meal for colder days. I am calling this 2-day chili because with prep, it took two days to make.

4 garlic cloves
4 small shallots
2 1/2 cups of dry black beans
4 cups of vegetable broth
2 cans of navy (white) beans
4 large portobello mushroom caps
5 Roma tomatoes
1 green Korean pepper
1 red Korean pepper
Chili powder
Onion powder
Garlic powder
Cracked black pepper
Olive oil
Grapeseed oil

Diced tomato
Daiya shredded vegan “cheese”

Day 1:
I washed and diced the portobello mushroom caps into about 1 inch pieces. I put them in a bowl with a lid with some water and salt to marinate overnight. Since I had the chopping board out, I went ahead and prepped the rest of the veggies and diced the garlic, shallots, peppers and tomatoes and placed them in the fridge as well. In my rice cooker, I added the 4 cups of vegetable broth and the 2 1/2 cups of the dry black beans. I let those cook until they were tender and then put them aside in the fridge as well.

Day 2:
I took the diced tomatoes (I did a large, rough dice) and spread them out on a baking sheet. I sprinkled a little salt and pepper and drizzled them with olive oil. I placed them in my oven, which was set for 350 degrees Fahrenheit for about 20 minutes.

While the tomatoes were roasting, I pulled out a large pot and added some grapeseed oil and heated the pot to medium heat. I then sautéed the shallots and the garlic until the shallots were slightly translucent. Into the pot I then added the portobello mushrooms (including the marinade water), black beans, navy beans, peppers and spices and stirred everything together. I allowed the mixture to come to a low boil before turning the heat down to medium-low to allow it to simmer. About this time, the tomatoes were ready and I removed them from the oven and added them to the pot. I allowed the chili to simmer for about an hour to an hour and a half, checking and stirring it as needed.

To serve (myself) I put a few spoonfuls in a bowl and garnished with the vegan cheese, chives and tomatoes. It was pretty tasty with a little bit of heat, just like I like it. You may need to adjust the amount of peppers if you are looking for a mild heat or eliminate them altogether. I did not add the measurements for the spices because I want you to add them according to your own taste preferences. I love garlic, so I was heavy on the garlic and cumin.


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