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Incredibly Easy Vegetarian Chili

4

0 min

Incredibly Easy Vegetarian Chili

Incredibly Easy Vegetarian Chili Photo 1

Time

0 min

Serving

8 persons

Calories

155

Rating

4.00★ (711)

Cuisine

Author: Victoria Buriak
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

Incredibly Easy Vegetarian Chili Photo 21
Incredibly Easy Vegetarian Chili Photo 3 2
  1. 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.
    Incredibly Easy Vegetarian Chili Photo 2
  2. 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
    Incredibly Easy Vegetarian Chili Photo 3

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