Sb Chock Full Of Veggies Chili Food

PUB-STYLE VEGETARIAN CHILI

Pub-Style Vegetarian Chili image

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.

Provided by sanzoe

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 55m

Yield 8

Number Of Ingredients 19

Ingredients

⅓ cup olive oil
2 cups sliced fresh mushrooms
1 cup finely chopped onion
1 cup chopped carrot
¾ cup chopped green bell pepper
¼ cup chopped celery
1 tablespoon minced garlic
1 tablespoon chili powder, or more to taste
1 tablespoon ground cumin
1 ⅛ teaspoons salt
¾ teaspoon ground black pepper
¾ teaspoon dried basil
¾ teaspoon dried oregano
1 (28 ounce) can whole peeled tomatoes with juice
3 cups black beans, undrained
½ (6 ounce) can tomato paste
¼ cup red wine
¾ teaspoon hot pepper sauce (such as Tabasco®)
2 cups water

Steps:

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.
Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 27.2 g, Fat 10 g, Fiber 9.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 929.5 mg, Sugar 6.1 g

SB CHOCK-FULL-OF-VEGGIES CHILI

SB CHOCK-FULL-OF-VEGGIES CHILI image

Categories Bean

Yield 4 2-cup servings

Number Of Ingredients 12

Ingredients

1 tblsp extra-virgin olive oil
2 bell peppers (any color), chopped
1 1/2 cups chopped mushrooms
1 large onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tblsp chili powder
1 tblsp dried oregano
1 tsp ground cumin
3/4 tsp salt
2 (15-oz) cans pinto beans
1 (14.5 oz) can no-salt-added diced tomatoes, with juices

Steps:

In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 7 minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 to 30 minutes. Serve warm.

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