Veggie Vegetarian Chili
Description
This veggie vegetarian chili recipe makes a tasty chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and beans— top servings with cheese.
Ingredients
•
1 tablespoon vegetable oil
•
1 cup chopped onion
•
1 cup chopped carrots
•
3 cloves garlic, minced
•
1 cup chopped green bell pepper
•
1 cup chopped red bell pepper
•
2 tablespoons chili powder
•
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
•
1 (15 ounce) can black beans, undrained
•
1 (15 ounce) can kidney beans, undrained
•
1 (15 ounce) can pinto beans, undrained
•
1 (15 ounce) can whole kernel corn, drained
•
1 1/2 cups chopped fresh mushrooms
•
1 1/2 tablespoons dried oregano
•
1 1/2 tablespoons dried basil
•
1 tablespoon cumin
•
1/2 tablespoon garlic powder
Directions
1
Heat oil in a large pot over medium heat. Add onion, carrots, and garlic; cook and stir until tender. Stir in bell peppers; season with chili powder. Cook until peppers are tender, about 5 minutes.
2
Stir in tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, corn, and mushrooms; season with oregano, basil, cumin, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.