Vegetarian Chili
Ingredients:
- 2 tbsp Olive Oil
- 8 oz Baby Mushrooms
- 1 Yellow Onion, (diced)
- 1 Carrot, (diced)
- 1 Red Bell Pepper, (diced)
- 3 cloves Garlic, (minced)
- 28 oz Fire Roasted Tomatoes
- 30 oz (2 cans) Black Beans, (rinsed and drained)
- 15 oz (1 can) Small Red Beans or Pinto Beans, (rinsed and drained)
- 1 cup Vegetable Broth
- ⅓ cup Jalapenos, (sliced)
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- ½ tsp Smoked Paprika
- 1.50 tsp Salt
- ¼ tsp Black Pepper
How to Cook:
- In a large pot, heat the olive oil over medium high heat. Add the chopped mushrooms and cook until tender, about 5 minutes, stirring occasionally.
- Add the onion, carrot, and pepper and cook until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes.
- Add the tomatoes, beans, broth, jalapeno peppers, chili powder, cumin, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally.
- Taste and season with additional salt and pepper, if necessary. Ladle the chili into bowls and serve with desired toppings.
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