Vegan all in the Pot Chili

Creating a memorable chili dish by utilizing what is in the fridge and couple of healthy vegan ingredients from the store for my Vegan all in the Pot Chili.
Course dinner
Cuisine Comfort food, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 people
Author Feed Your Soul Too


  • 4 Whole LightLife Chorizo Sausages cut into 1' slices
  • 12 Ounces LightLife Smart Ground Meat
  • 12 Ounces Bella Mushrooms sliced
  • 1/4 Whole Red Onion diced
  • 2 Whole Adobo Chilies in sauce minced
  • 1 Whole Yellow Onion diced
  • 4 Cloves Garlic minced
  • 3 Ounces Canned Green Chilies
  • 1 Whole Red Pepper diced
  • 1 Whole Green Pepper diced
  • 15 Ounces Stewed Tomatoes
  • 2 Tbsp Mexican Oregano
  • 1 Tbsp Guajillo Chili Powder
  • 1 Tbsp New Mexican Chili Powder
  • 1/4 Tsp Habanero Chili Powder
  • 1 Tbsp Salt
  • 1/2 Tbsp Cumin
  • 1/2 Tbsp Aleppo Pepper Flakes
  • 1 Tbsp Canola Oil
  • 30 Ounces Kidney Beans
  • 1 Cup Farro


  1. In a Dutch oven, heat the oil on medium high heat.  Add the chorizo and Smart meat and cook for 4 - 6 minutes until browned.  Remove from the Dutch oven and set aside.

    Next, start sauteing the vegetables with the onions, peppers and mushrooms for 4 - 5 minutes.  Add int he herbs and mix well.  The next addition is the stewed tomatoes and green chilies. Mix well.  Finish by adding in the kidney beans and farro.  (Cooke the farro ahead of time) Mix well.

    Add back in the vegan meats and let the ingredients simmer for another 30 minutes on a low heat.