• Easy Vegetarian Chili

    1 vote
    Easy Vegetarian Chili
    Prep: 25 min Cook: 25 min Servings: 6
    by Teri A
    20 recipes
    This is an easy chili recipe that makes a hearty meal or side dish. Cook up with some sweet corn bread for a winter dinner or serve over whole grain tortilla chips as a snack or appetizer. Pour over a baked potato for a meal or make loaded potato skins. A crowd pleaser!


    • • 2 tablespoons canola oil
    • • 1 1/2 cups chopped yellow onions
    • • 1 cup chopped red bell peppers
    • • 2 tablespoons minced garlic
    • • 2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
    • • 1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
    • • 2 tablespoons chili powder
    • • 1 tablespoon ground cumin
    • • 1 1/4 teaspoons salt
    • • 1/4 teaspoon cayenne (depending upon how hot you like it)
    • • 3 cups cooked black beans, or canned beans, rinsed and drained
    • • 3 cups red beans, rinsed and drained
    • • 1 (15-ounce) can tomato sauce
    • • 1 cup vegetable stock, or water
    • Cooked brown rice, accompaniment


    1. In a large, heavy pot, heat the canola oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add mushrooms, and cook, stirring, until soft and the vegetables start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, about 30 seconds. Add the beans, tomato sauce, and vegetable stock - stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
    2. Remove from the heat. Place 1/4 cup of brown rice in the bottom of each bowl and ladle the chili into the bowls over the rice.
    3. Top each serving with a dollop of sour cream or other toppings as you like.

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