Pub-Style Vegetarian Chili
Description
This vegetarian chili recipe is seasoned with flavorful spices, herbs, red wine, and hot sauce and features black beans and plenty of vegetables.
Ingredients
•
1/3 cup olive oil
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2 cups sliced fresh mushrooms
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1 cup finely chopped onion
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1 cup chopped carrot
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3/4 cup chopped green bell pepper
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1/4 cup chopped celery
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1 tablespoon minced garlic
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1 tablespoon chili powder, or more to taste
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1 tablespoon ground cumin
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1 1/8 teaspoons salt
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3/4 teaspoon ground black pepper
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3/4 teaspoon dried basil
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3/4 teaspoon dried oregano
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1 (28 ounce) can whole peeled tomatoes with juice
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3 cups black beans, undrained
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2 cups water
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1/2 (6 ounce) can tomato paste
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1/4 cup red wine
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3/4 teaspoon hot pepper sauce (such as Tabasco®)
Directions
1
Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano in hot oil until onion begins to soften, 2 to 3 minutes.
2
Stir in tomatoes with their liquid, black beans and their liquid, water, tomato paste, red wine, and hot pepper sauce.
3
Bring chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.