Vegan Beetz Mild Tomato Free Chilli

  • 1.5 cups raw walnuts soaked in water overnight
  • 1 15.5 oz can Black beans drained
  • 1 15.5 oz can Kidney beans drained
  • 2 small package of baby bella mushrooms
  • 1/2 sweet onion chopped
  • 1 green bell pepper chopped
  • 3 cups vegetable broth
  • 2 cloves minced garlic
  • OPTIONAL Poblano pepper minced
  • 1 bag Daiya Brand Vegan shredded Cheddar
  • 2 tbsp Cooking with Greens Creole Blend
  • 1.5 tbsp Cooking with Greens tex Mex Blend
  • 2 tbsp Cooking with Greens Umami Blend
  • 3 tbsp Olive oil
  • 2 tbsp cornstarch

Drain soaked walnuts and place into food processor with 1 package Baby Bella mushrooms. Pulse until mixture has meaat-like texture. Add olive oil to saute pan and cook Walnut/mushroom mixture until it begins to brown. Add all spice blends and drained beans in. Continue to stir for 10 minutes ensuring that mixture does not stick to pan. Mix in 1/2 bag shredded cheese to pan and mix until it melts. Set aside. In a seperate pot, add 1 tbsp olive oil and all remaining diced vegetables. Cook until moisture from mushrooms has evaporated. Add mushroom and bean mixture to pot           . Continue to stir for about 4 minutes. Take 2 tbsp cornstarch and mix with vegetable broth. Add to pot. stir for appx 4 minutes. Cover and simmer for 7 minutes. Taste and reseason if necessary. Serve with vegan cornbread.

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