How To Make Veggie Vegetarian Chili
Enjoy a healthier meal with this vegetarian chili, loaded with three beans, peppers, and mushrooms, seasoned with warm and earthy herbs and spices!
Serves:
Ingredients
- 1tbspvegetable oil
- 3garlic cloves,minced
- 1cuponion,chopped
- 1cupcarrots,chopped
- 1cupgreen bell pepper,chopped
- 1cupred bell pepper,chopped
- 2tbspchili powder
- 1½cupsfresh mushrooms,chopped
- 28ozwhole peeled tomatoes,(1 can), with liquid, chopped
- 15ozblack beans,(1 can), undrained
- 15ozkidney beans,(1 can), undrained
- 15ozpinto beans,(1 can), undrained
- 15ozwhole kernel corn,(1 can), drained
- 1tbspcumin
- 1½tbspdried oregano
- 1½tbspdried basil
- ½tbspgarlic powder
Instructions
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Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender.
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Mix in the green bell pepper and red bell pepper, then season with chili powder. Continue cooking for 5 minutes or until the peppers are tender.
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Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn.
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Season with cumin, oregano, basil, and garlic powder. Bring to a boil.
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Reduce the heat to medium, cover, and cook for 20 minutes, stirring occasionally.
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Serve warm, and enjoy!
Nutrition
- Calories: 331.47kcal
- Fat: 2.60g
- Saturated Fat: 0.41g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.96g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 60.28g
- Fiber: 17.41g
- Sugar: 6.32g
- Protein: 19.92g
- Sodium: 53.80mg
- Calcium: 129.77mg
- Potassium: 1464.01mg
- Iron: 6.01mg
- Vitamin A: 118.58µg
- Vitamin C: 32.40mg
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