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!
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
-
Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender.
-
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.
-
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.
-
Season with cumin, oregano, basil, and garlic powder. Bring to a boil.
-
Reduce the heat to medium, cover, and cook for 20 minutes, stirring occasionally.
-
Serve warm, and enjoy!
Nutrition
- Calories:Â 331.47kcal
- Fat:Â 2.60g
- Saturated Fat:Â 0.41g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 0.96g
- Polyunsaturated Fat:Â 0.84g
- Carbohydrates:Â 60.28g
- Fiber:Â 17.41g
- Sugar:Â 6.32g
- Protein:Â 19.92g
- Sodium:Â 53.80mg
- Calcium:Â 129.77mg
- Potassium:Â 1464.01mg
- Iron:Â 6.01mg
- Vitamin A: 118.58µg
- Vitamin C:Â 32.40mg
Have your own special recipe to share? Submit Your Recipe Today!
