Description
This vegetarian chili recipe is packed with nutritious vegetables and beans, simmered with spices for a hearty and flavorful meal. Perfect for a quick weeknight dinner or meal prep, it’s customizable to suit your taste.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ¾ cup chopped celery
- 1 tablespoon chili powder
- 1½ cups chopped fresh mushrooms
- 1 (28-ounce) can whole peeled tomatoes with liquid, chopped
- 1 (19-ounce) can kidney beans with liquid
- 1 (11-ounce) can whole kernel corn, undrained
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
Instructions
- Sauté Vegetables: Heat vegetable oil in a large saucepan over medium heat. Add onions, carrots, and garlic. Sauté for about 5 minutes until tender.
- Add Bell Peppers and Celery: Add chopped bell peppers and celery. Cook for an additional 6 minutes, stirring occasionally.
- Incorporate Mushrooms and Spices: Stir in the chopped mushrooms and cook for 4 minutes until softened. Add chili powder, ground cumin, dried oregano, and basil.
- Add Tomatoes, Beans, and Corn: Stir in chopped tomatoes (with liquid), kidney beans (with liquid), and corn (undrained). Mix well.
- Simmer: Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
- Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or chili powder.
- Serve: Ladle the chili into bowls and serve hot.
Notes
- Storage: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 3 months in freezer-safe containers.
- Reheating: Reheat on the stove or in the microwave until hot.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: : Main Course
- Method: Stovetop
- Cuisine: American
