Print: Veggie Vegetarian Chili

This veggie vegetarian chili recipe makes a delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. It's great as a snack or as a whole meal, and it can feed an army or keep for days. Serve it with a sprinkling of cheese. After the ingredients boil, you may add a 12-ounce package of vegetarian burger crumbles.

Prep

31 min

Cook

48 min

Servings

Difficulty

Hard

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped carrots
3 cloves garlic , minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 , 28 ounce
1 , 15 ounce
1 , 15 ounce
1 , 15 ounce
1 , 15 ounce
1.5 cups chopped fresh mushrooms
1.5 tablespoons dried oregano
1.5 tablespoons dried basil
1 tablespoon ground cumin
0.5 tablespoons garlic powder

Instructions

1 Heat oil in a large pot over medium heat. Add onion, carrots, and garlic; cook and stir until tender. Stir in bell peppers; season with chili powder. Cook until peppers are tender, about 5 minutes.
2 Stir in tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, corn, and mushrooms; season with oregano, basil, cumin, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/veggie-vegetarian-chili