Incredibly Easy Vegetarian Chili
Ingreadient
-
1 tablespoon vegetable oil
-
1 cup chopped onions
-
¾ cup chopped carrots
-
3 cloves garlic, minced
-
1 cup chopped green bell pepper
-
1 cup chopped red bell pepper
-
¾ cup chopped celery
-
1 tablespoon chili powder
-
1 ½ cups chopped fresh mushrooms
-
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
-
1 (19 ounce) can kidney beans with liquid
-
1 (11 ounce) can whole kernel corn, undrained
-
1 tablespoon ground cumin
-
1 ½ teaspoons dried oregano
-
1 ½ teaspoons dried basil
Direction
-
Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
-
Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
