Description
Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 2 tablespoons chili powder
- 1 ½ cups chopped fresh mushrooms
- 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
- 1 (15 ounce) can black beans, undrained
- 1 (15 ounce) can kidney beans, undrained
- 1 (15 ounce) can pinto beans, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 1 tablespoon cumin
- 1 ½ tablespoons dried oregano
- 1 ½ tablespoons dried basil
- ½ tablespoon garlic 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. Season with chili powder. Continue cooking 5 minutes
- or until 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 heat to medium
- cover
- and cook 20 minutes
- stirring occasionally.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 16