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A crock filled with chili and a corn muffin on a plate behind it
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Vegetarian Chili

Thick, chunky and full bodied, this chili is so delicious!
Course Soup
Cuisine Soup
Keyword vegetarian chili
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 346kcal

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 2 medium onions cut in chunks
  • 1 Red bell pepper cut in chunks
  • 10 ounces sliced portobello mushrooms
  • 2 teaspoons garlic paste or 2 cloves of garlic, crushed
  • 56 ounce cans diced tomatoes
  • 2 tablespoons chili powder or more if you love spice
  • 1 tablespoon cumin powder
  • 1 tablespoon oregano dried
  • 1 tablespoon basil dried
  • .75 teaspoon salt
  • 15 ounces red kidney beans drained
  • 15 ounces medium black olives drained

Instructions

Make it!

  • Heat sauce pan or dutch oven on medium
  • Add olive oil
  • Add onions and red bell pepper and sauté for 8 minutes
  • Add mushrooms and garlic paste and sauté for 2 minutes
  • Add diced tomatoes, chili powder, cumin, oregano, basil and salt
  • Lower heat to a simmer and cook for 30 minutes
  • Add kidney beans and black olives, simmer for 10 more minutes
  • Ladle some in a bowl or crock
  • Eat
  • Sigh
  • Smile
  • Enjoy

Nutrition

Serving: 1.5cups | Calories: 346kcal | Carbohydrates: 38g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Sodium: 1473mg | Potassium: 1167mg | Fiber: 13g | Sugar: 10g | Vitamin A: 2045IU | Vitamin C: 54mg | Calcium: 182mg | Iron: 6.8mg