Vegan Fajita Chili — Award Winner!

With the weather turning cooler, Award Winning FajitaVegan Chili sounds like a wonderful dish for lunch or supper.  Chili is one of the first vegan dishes I made back in 2009.  I love chili and making it WITHOUT the meat was even better (IMHO).

Today’s featured Vegan Fajita Chili recipe was posted by Wendy Fry on the Food Day Blog.  She says her recipe won third place out of about 20 entries in a chili cook-off about two years ago!

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Vegan Fajita Chili — Award Winner!

Recipe Type: Main dish or Entree
Author: Wendy Fry on Food Day blog
  • 3 organic bell peppers (red, orange, yellow)
  • one large or two medium/small organic onions (yellow or sweet white)
  • 16 oz organic white mushrooms
  • 5 cloves organic garlic
  • 2 – 28 oz cans organic diced tomatoes (with jalapenos or chilis for extra spice)
  • 2 – 15oz cans organic low-sodium black beans (drained & rinsed) OR 2 cups dry, soaked, cooked, & rinsed
  • 1 – 15oz can organic low-sodium great northern beans (drained & rinsed) OR 1 cup dry, soaked, cooked, & rinsed
  • 1 – 15oz can organic low-sodium pinto beans (drained & rinsed) OR 1 cup dry, soaked, cooked, & rinsed
  • Organic olive oil spray
  • 1 tbsp ground cumin
  • 2 tbsp chili powder
  • 1 tbsp oregano (dry)
  • 1 tbsp basil (dry)
  • sea salt and fresh ground black pepper to taste
  1. In a food processor (or by hand), finely chop onions, peppers, and mushrooms (separately). Mince garlic.
  2. In a large pan, saute the onions and garlic 2-3 minutes or until they are translucent. Add chopped peppers and saute another 2-3 minutes or until soft. Transfer ingredients to the slow cooker.
  3. Spray pan with olive oil, add chopped mushrooms, and cook for about 2-3 minutes until they are soft and cooked through. Drain and add to slow cooker.
  4. Add the canned tomatoes to ingredients in the slow cooker. Rinse the beans and add to slow cooker, along with spices.
  5. Cover and cook on low heat for 10 hours. If cooking overnight, leave on warm the next day until ready to eat.
  6. Add some cayenne pepper for extra spice if needed.


Wendy suggests adding vegan cheese on top of the chili when serving.  We often add Vegenaize (instead of sour cream).  The cheese or cream ‘cools’ the chili along with adding some wonderful flavors!

Slow cooker meals are wonderful when you are too busy to prepare a meal at a certain time or if you are going to be gone all day.  In my home, slow cooker meals have replaced the “roast in the oven” Sunday meals.


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