A spicy but flavorful chili recipe. Trust me, you won’t miss the meat! We love to pair this with one of our favorite microbrews.
I used sliced Baby Bella mushrooms, chopped red bell peppers instead of green and I used what I call “a mess” of fresh garlic (and what I mean is instead of measuring out a tablespoon, I just chopped up a handful of fresh cloves). This is very, very good. I had a cup and a half for lunch today and I’m thinking about going back for more. What I love most about this is it’s filling without going overboard and you can indulge and half a little more without feeling guilty. GREAT recipe–a snap to prepare.
Ingredients
- 1/3 Cup Ekin Olive Oil
- 2 Cups Fresh Mushrooms Sliced
- 1 Cup Onion Finely Chopped
- 1 Cup Carrot Chopped
- 3/4 Cup Green Bell Pepper Chopped
- 1/4 Cup Celery Chopped
- 1 Tablespoon garlic Minced
- 1 Tablespoon Chili Powder More to Taste
- 1 Tablespoon Ground Cumin
- 1.125 Teaspoon salt
- 3/4 Teaspoon Ground Black Pepper
- 3/4 Teaspoon Dried Basil
- 3/4 Teaspoon Dried Oregano
- 28 Ounce Whole Peeled Tomatoes with Juice Canned
- 3 Cups Black Beans Drained
- 6 Ounce Tomato Paste Canned
- 3/4 Teaspoon Hot Pepper Sauce
- 2 Cups Water
Servings:
Instructions
- 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 until the onion begins to soften, 2 to 3 minutes.
- Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, hot pepper sauce, and water.
- Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.
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