Pub-Style Vegetarian Chili

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.

Ingredients:

  • 1/3 cup olive oil
  • 2 cups sliced fresh mushrooms
  • 1 cup finely chopped onion
  • 1 cup chopped carrot
  • 3/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder, or more to taste
  • 1 tablespoon ground cumin
  • 1 1/8 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 3 cups black beans, undrained
  • 1/2 (6 ounce) can tomato paste
  • 1/4 cup red wine
  • 3/4 teaspoon hot pepper sauce (such as Tabasco®)
  • 2 cups water

Directions:

  • Prep 30m
  • Cook 25m
  • Ready In 55m
  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 until the onion begins to soften, 2 to 3 minutes.
  2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
  3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

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