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!

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Vegetarian Chili

Course Main Course

Cuisine American

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.