This vegan chili recipe with butter beans and mushrooms is an easy dish that's super flavourful at the same time! It is great for a cosy dinner that's healthy and full of vegetables. Gluten-free and oil-free.
Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until translucent. Then, add the green bell pepper, mushrooms and tomato paste, and cook for around 5 minutes more.
Add the cumin, paprika, turmeric, apple cider vinegar, tamari, vegetable broth and chopped canned tomatoes. Simmer on a low-medium heat, stirring occasionally, for around 25 minutes. Add more vegetable broth or water if needed.
Add the butter beans and nutritional yeast and simmer for around 10 minutes more.
At the last minute, stir in the dark chocolate. Serve immediately with rice or noodles, coriander and avocado.
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