This chili is chock full of flavor thanks to its fresh ingredients. It also comes together very quickly once the chopping has been done. Double the recipe for a large crowd such as a school event or neighborhood pot luck. Freeze leftovers to have a hearty, tasty meal in seconds!
Vegetarian Chili
Servings: 12
Ingredients
- 1 Tbsp vegetable oil
- 4 cloves garlic minced
- 1 cup carrots chopped
- 1 cup onions chopped
- 1 cup green pepper chopped
- 1 cup red/yellow pepper chopped
- 2 Tbsp chili powder add more if you want more kick
- 1 1/2 cups fresh mushrooms chopped
- 1 can whole fire roasted tomatoes 28 ounce can with juice, chopped
- 1 can black beans 15 ounces, undrained
- 1 can pinto beans 15 ounces, undrained
- 1 can kidney beans 15 ounces, undrained
- 2 cups frozen corn
- 1 Tbsp cumin
- 3 Tbsp fresh oregano chopped
- 3 Tbsp fresh basil chopped
Instructions
- Using a large stock pot, heat the vegetable oil.
- Add the garlic, carrots and onion and stir until soft, about 5 minutes.
- Add the green and red/yellow peppers.
- Season with chili powder and stir.
- Cook for an additional 5 minutes.
- Add in all remaining ingredients.
- Bring chili to a boil and reduce heat.
- Simmer for 20 minutes.
Notes
Serve with a rustic loaf of bread.
