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Pub-Style Vegetarian Chili

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Pub-Style Vegetarian Chili

"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." This flavorful and gently spicy vegetarian chili with black beans and plenty of vegetables can…


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


Prep   30 m    Cook    25 m    Ready In   55 m

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.

Per Serving: 224 calories; 10 g fat; 27.2 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 929 mg sodium.


vegetarian recipes 4.jpg

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