Hearty Vegetarian Chili
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
4.77 out of 5 stars
(30)
Ingredients
6
- 2 tablespoons olive oil
- 8 oz baby Bella mushrooms, finely chopped
- 1 yellow onion, diced
- 1 large carrot, diced
- 1 red bell pepper, cored, seeded, and diced
- 3 cloves garlic, minced
- 28 oz fire roasted tomatoes
- 30 oz (2 cans) black beans, rinsed and drained
- 15 oz (1 can) small red beans or pinto beans, rinsed and drained
- 1 cup vegetable broth
- 1/3 cup roughly chopped deli-sliced tamed jalapeño peppers
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Optional Toppings: avocado, tortilla chips, plain Greek yogurt or sour cream, shredded cheese
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Preparation
Step 1
In a large pot, heat the olive oil over medium high heat. Add the chopped mushrooms and cook until tender, about 5 minutes, stirring occasionally.
Step 2
Add the onion, carrot, and pepper and cook until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes.
Step 3
Add the tomatoes, beans, broth, jalapeno peppers, chili powder, cumin, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally.
Step 4
Taste and season with additional salt and pepper, if necessary. Ladle the chili into bowls and serve with desired toppings.
Step 5
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Chef's notes
Customize your bowl of chili with your favorite toppings like plain Greek yogurt, avocado slices, lime wedges, jalapeño slices, tortilla chips, shredded cheese, sliced green onion, pickled red onions, or fresh cilantro. This chili is vegetarian, vegan, and gluten-free as written, just be careful with your topping choices if you need it to be vegan and gluten-free.
It freezes well, so you can store it in the refrigerator for up to five days or freeze for up to 2 months.
