For the cold autumn days, what better way to warm yourself up than with a hearty and tasty meal. This vegetarian chili is insanely easy to make. You can almost add whatever you have at hand in it, and it will taste great. It is very colorful and delicious, so it will be pleasing to both eyes and the stomach. Not to mention what a healthy alternative it is to the classic chili.
• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh mushrooms (white, crimini, portobello, etc)
• 1 (28 ounces) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounces) can kidney beans with liquid
• 1 (11 ounces) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
Pour and heat the oil in a large saucepan over medium heat.
Add the onions, carrots, and garlic, and saute them until tender. It will probably take about 5-6 minutes.
Add the green peppers, red peppers, celery, and chili powder, stir them in, and cook while stirring for another 5-6 minutes, until the vegetables are tender.
Add the mushrooms of your choice and cook while stirring for an additional 4 minutes.
Add the tomatoes, kidney beans, and corn. Stir well.
Season with cumin, oregano, and basil, and stir again.
Bring the chili to a boil and reduce the heat to medium.
Cover the chili and let it simmer for 20 minutes. Stir occasionally to prevent any burning.
Tips and ideas:
Shredded cheddar cheese is a great choice of topping for this chili.
If you want, you can serve this chili with cornbread.
You can add some salsa into the seasoning mix for the additional flavour.
If you prefer your chili on a thicker side, drain the beans and corn before adding them to the chili.
Images – https://www.youtube.com/watch?v=JboWCY2Os4c