Vegetarian Chili
This Vegetarian Chili is savory, smoky, and so packed with hearty ingredients that you won’t miss the meat! Mushrooms, bell peppers, black beans, chili beans, corn, and onions simmer together in a rich, well-seasoned tomato base.
Servings 8
Calories 266kcal
Ingredients
- 2 Tbsp Olive Oil
- 1 Medium Red Onion Diced
- 2 Bell Peppers Diced
- 8 Ounces Sliced Baby Bella Mushrooms
- 1-2 Jalapenos deseeded and Minced
- 2 Cloves Garlic Minced
- 1-2 tsp Hot Sauce
- 2-3 Tbsp Pickled Jalapeno Juice OPTIONAL***
- 1 Tbsp Chili Powder
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/2 tsp Cayenne Pepper Powder OPTIONAL
- Salt & Pepper to taste
- 1 28 28oz Can Crushed Tomatoes
- 1 15oz Can Chili Beans
- 1 15oz Can Black Beans drained and rinsed
- 1 15oz Can Corn drained
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onions, bell peppers, mushrooms, jalapeños, and garlic and cook constantly for 5 minutes.
- Add the chili powder, smoked paprika, garlic powder, onion powder, cayenne, and salt and pepper to taste. Cook, stirring constantly for 2 more minutes.
- Add the crushed tomatoes, chili beans, black beans, corn, jalapeno juice, and hot sauce. Reduce heat to low and simmer for one hour, covered.
- Serve with sour cream, shredded cheddar cheese, and sliced green onions if desired.
Notes
Storing:
This vegetarian chili can be stored in an airtight container in the fridge for up to 3 days.
This vegetarian chili can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 266kcal | Carbohydrates: 46g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 607mg | Potassium: 1060mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1857IU | Vitamin C: 55mg | Calcium: 81mg | Iron: 4mg