Hearty Vegetarian Chili
Recipe from Two Peas and Their Pod
This healthy and hearty vegetarian chili recipe is a family favorite! It is packed with vegetables, beans, spices, and lots of flavor! Even meat lovers will enjoy this vegetarian chili, it is sure to satisfy everyone!
Servings: 6
Calories: 359kcal
Ingredients
- 2 tablespoons olive oil
- 8 oz baby Bella mushrooms, finely chopped
- 1 yellow onion, diced
- 1 large carrot, diced
- 1 red bell pepper, cored, seeded, and diced
- 3 cloves garlic, minced
- 28 oz fire roasted tomatoes
- 30 oz (2 cans) black beans, rinsed and drained
- 15 oz (1 can) small red beans or pinto beans, rinsed and drained
- 1 cup vegetable broth
- 1/3 cup roughly chopped deli-sliced tamed jalapeno peppers
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Optional Toppings: avocado, tortilla chips, plain Greek yogurt or sour cream, shredded cheese
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the chopped mushrooms and cook until tender, about 5 minutes, stirring occasionally.
- Add the onion, carrot, and pepper and cook until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes.
- Add the tomatoes, beans, broth, jalapeno peppers, chili powder, cumin, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally.
- Taste and season with additional salt and pepper, if necessary. Ladle the chili into bowls and serve with desired toppings.
Nutrition
Calories: 359kcal | Carbohydrates: 59g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Sodium: 1190mg | Potassium: 1045mg | Fiber: 19g | Sugar: 7g | Vitamin A: 3826IU | Vitamin C: 31mg | Calcium: 146mg | Iron: 6mg