This easy vegetarian chili is so versatile. You can throw whatever you have into the pot, and it'll turn out great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Ingredients
- vegetable oil: 1 Tbsp
- onions: 1 cup (chopped)
- carrots: 0.75 cup (chopped)
- garlic: 3 clove (minced)
- green bell pepper: 1 cup (chopped)
- red bell pepper: 1 cup (chopped)
- celery: 0.75 cup (chopped)
- chili powder: 1 Tbsp
- ½ cups chopped fresh mushrooms: 1 piece
- whole peeled tomatoes with liquid: 1 can (28 ounce can, chopped)
- kidney beans with liquid: 1 can (19 ounce can)
- whole kernel corn, undrained: 1 can (11 ounce can)
- ground cumin: 1 Tbsp
- ½ teaspoons dried oregano: 1 piece
- ½ teaspoons dried basil: 1 piece
Metric Conversion
Stages of cooking
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Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
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Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally. Ellyx3
