Easy Vegetarian ChiliPrep: 25 min Cook: 25 min Servings: 6by Teri A20 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
- 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.
- 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.
- Top each serving with a dollop of sour cream or other toppings as you like.
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