Vegetarian chili is one of my favorite meals especially on rainy days like today. After experimenting with a few recipes this has been my ultimate go-to veggie chili recipe! This is an easy recipe that does not require a lot of time to make. Even meat-eaters will love it! Feel free to garnish with a few slices of avocado or cilantro. I like to serve it on top of quinoa or brown rice. Enjoy!
1 tbsp olive oil
3 cloves of garlic, finely chopped
2 cups thinly sliced mushrooms
1 cup chopped red onion
3/4 cup chopped red bell pepper
2 tsp chili powder
1/4 tsp ground cumin
1/8 tsp ground red pepper
1/8 tsp dried oregano leaves
1 can (28 ounces) peeled whole tomatoes
2/3 cup frozen baby lima beans
3/4 cup rinsed, drained canned great northern beans
Heat the oil in a large nonstick saucepan over medium-high heat. Add garlic. Cook and stir for 3 minutes. Add mushrooms, onion, and bell pepper. Cook for 5 minutes, stirring occasionally. Add chili powder, cumin, ground red pepper, and oregano. Cook and stir for one minute. Add tomatoes and beans. Reduce heat to medium-low. Cover the pot with lid and simmer for 15 minutes, stirring occasionally, breaking up the tomatoes with the back of a spoon.
Filed in: Recipes