Vegan Chili

I made this chili right before Christmas when my nieces were visiting from Georgia.  We ate this for several days and loved every bite, not one bean was wasted.  Feel free to use any green you have available as well as any assortment of beans.


1 large yellow onion, diced
8 oz. sliced mushrooms, chopped (optional)
2 cans dark red kidney beans, unsalted & drained
2 cans garbanzo beans, unsalted & drained
1 can pinto beans, unsalted & drained
1 15 oz. can fire roasted tomatoes, unsalted
1 bag frozen corn
1 large sweet potato, peeled & diced
½ bunch chard, stem removed & thinly sliced
1 46 oz. bottle unsalted tomato juice
1 t. chili powder
1 t. chipotle powder
1 t. cumin powder
Salt & pepper to taste


Place the diced onion in a large stock pot over medium heat.  Saute for 4 to 5 minutes until they start to caramelize.  Add the mushrooms in next and sauté until they brown. 

Next add the dark red kidney beans, garbanzo beans, pinto beans, frozen corn, sweet potato, tomato juice, fire roasted tomatoes, chili powder, chipotle powder, cumin, salt & pepper.  Stir well and bring to boil.  Reduce heat to simmer and cook for 1 hour.  Taste and adjust seasonings if needed.  Add chard and cook another 15 minutes or so.  Serve with whole grain crusty bread.