Vegetarian Chili
This chili is so delicious and so hearty that you will not even miss the meat. I am not a vegetarian by any means and I almost prefer this to regular beef chili.
Ingredients
- 3 tbsp olive oil
- 2 1/4 cups yellow onion chopped
- 1 1/2 cups red bell peppers chopped
- 3 tbsp garlic minced
- 3 serrano peppers stemmed, seeded and minced
- 1-2 zucchini(depending on size) small diced
- 3 cups corn kernels cut from the cob or frozen
- 2 1/2 lbs portobello mushrooms stemmed, cleaned and cubed
- 3 tbsp chili powder
- 1 1/2 tbsp ground cumin
- 1 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 6 large tomatoes peeled, seeded and diced
- 4 cups black beans cooked or canned, rinsed and drained
- 1-22 oz tomato sauce can
- 1 1/2 cups vegetable stock or water
- 1/4 cup fresh cilantro chopped
- green onions chopped for garnish
Instructions
- In a large, heavy pot, heat oil over medium-high heat. Add the onions, both peppers and garlic and cook until soft, stirring for about 5 minutes. Add zucchini, corn and mushrooms and cook until soft, about another 10 minutes. The liquid will begin cooking out and the edges of the pot should begin to slightly brown.
- Add the chili powder, cumin, salt and cayenne, cook and stir until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce and vegetable stock, stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally.
- Let it cook together for about 35-45 minutes. Remove from the heat and stir in the cilantro and check the seasoning. Adjust if needed. Serve immediately or can be reheated. Enjoy!