VERY VEGETARIAN CHILI
Very-Vegetarian-Chili-280x280.jpg

2 tbsp (25 mL) oil
1 cup (250 mL) chopped onion
1 cup (250 mL) chopped carrots
1 cup (250 mL) diced green bell pepper
1 cup (250 mL) diced red bell pepper
4 cloves garlic, finely chopped
1 1/2 cups (375 mL) sliced mushrooms
2 tbsp (25 mL) chili powder
1 tbsp (15 mL) ground cumin
1 can (28 oz / 796 mL) diced tomatoes
1 can (19 oz / 540 mL) black beans, rinsed and drained
1 can (19 oz / 540 mL) red kidney beans, rinsed and drained
1 can (19 oz / 540 mL) white kidney beans, rinsed and drained
1 1/2 cups (375 mL) frozen kernel corn
1 tbsp (15 mL) oregano, crumbled
1 tbsp (15 mL) basil, crumbled
3/4 tsp (3 mL) salt

Heat oil in a Dutch oven over medium heat. Add onion, carrots, bell peppers and garlic; saute for 5 minutes. Add mushrooms, chili powder and cumin; cook, stirring, for 2 minutes. Stir in remaining ingredients (tomatoes through salt). Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes. Serves 6 - 8.

 
Last updated on February 15, 2019