Pub-Style Vegetarian Chili |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of favorite microbrews. Ingredients:
1/3 cup olive oil |
2 cups sliced fresh mushrooms |
1 cup finely chopped onion |
1 cup chopped carrot |
3/4 cup chopped green bell pepper |
1/4 cup chopped celery |
1 tablespoon minced garlic |
1 tablespoon chili powder, or more to taste |
1 tablespoon ground cumin |
1 1/8 teaspoons salt |
3/4 teaspoon ground black pepper |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
1 (28 ounce) can whole peeled tomatoes with juice |
3 cups black beans, undrained |
1/2 (6 ounce) can tomato paste |
1/4 cup red wine |
3/4 teaspoon hot pepper sauce (such as tabasco®) |
2 cups water |
Directions:
1. 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.
2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.
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