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Vegetable Chili
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Spicy Vegetarian Chili
Course: Chili Beans
Cuisine: Mexican-American
Servings: 8 Servings
Ingredients
  • 2 T. olive oil
  • 1 1/2 C. chopped yellow onions
  • 1 C. chopped red peppers
  • 2 T. minced garlic
  • l stemmed seeded and minced jalapeno pepper (or to taste)
  • 1 medium zucchini diced
  • 2 C. fresh corn kernels or frozen
  • 1 1/2 pounds portobello mushrooms stemmed and cubed
  • 1-2 T. chile powder to your taste
  • 1 T. ground cumin
  • 1 1/4 t. salt
  • 1/4 t. cayenne pepper
  • 1 28- ounce can San Marzano whole tomatoes chopped
  • 2 15- ounce cans pinto beans or equivalent cooked dried beans
  • 1 15- ounce can black beans or equivalent cooked dried beans
  • 1 15- ounce can garbanzo beans or equivalent cooked dried beans
  • 3 C. vegetable stock or water
  • 1/4 C. chopped fresh cilantro leaves
  • 1 12- ounce package frozen Morning Star Griller Crumbles or protein of your choice
  • Grated cheese chopped tomatoes, chopped avocado and sour cream for garnish
Instructions
  1. Heat oil in a large soup pot until hot and add oniions, bell peppers, garlic and jalapeno peppers. Cook until the vegetables are tender, stirring often. This will take 3-4 minutes. Add zucchini, corn and mushrooms and continue to cook until all vegetables are soft and mushrooms begin to give off their liquid. This will take about 6 minutes. Add the chili powder, cumin, salt and cayenne. Cook, stirring, until fragrant .This will take about 30 seconds. Add the tomatoes and stir well. Add the beans, chopped cilantro, vegetable stock and Morningstar Grillers Crumbles and stir. Bring to a boil. Reduce heat and cook, stirring occasionally, for about 20 minutes.
  2. Remove from heat and stir in chopped cilantro. Garnish with grated cheese, chopped avocado and sour cream.
Recipe Notes

Like so many foods cooked with spices, this chili is better served on the second day after the spices have infused their flavors into the chile tomato sauce.

I used Rancho Gordo's wonderful (but spicy) New Mexico chile powder in this recipe.