Sausage & Bean Chili

Sausage & Bean Chili

As the cold weather has descended upon us, this is a perfect warming lunch or dinner. Top with cilantro, avocado, vegan sour cream or cheese and serve with toast or crusty bread for dipping.


Serves 6
  • 1/2 cup olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp whole fennel seeds
  • 3 cups mushrooms, sliced
  • 6 tbsp Mexican chilli powder
  • 2 Beyond Meat Italian sausages, chopped
  • 1 yellow pepper, chopped
  • 1/2 tsp sea salt
  • 1 tbsp fresh oregano
  • 1 tbsp fresh basil
  • 1 tbsp tomato paste
  • 2 x 28 oz cans diced tomatoes
  • 19 oz can black beans, drained and rinsed
  • 19 oz can white beans, drained and rinsed
  • 4 cups water
  • 2 vegan beef flavoured stock cubes (McCormick makes a good one)


  1. Heat olive oil in large pot over medium high heat and add onion and garlic. Cook until softened.
  2. Add fennel seeds and mushrooms and cook until mushrooms start to brown and release their liquid.
  3. Add chilli powder and sausage, stir and cook for a few seconds.
  4. Add remaining ingredients, stir, turn heat to high and bring to a boil.
  5. Reduce heat to medium and simmer for 20 – 30 minutes.

vegan icon Vegan Friendly Recipe