Description
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.
Ingredients
- ⅓ cup olive oil
- 2 cups sliced fresh mushrooms
- 1 cup finely chopped onion
- 1 cup chopped carrot
- ¾ cup chopped green bell pepper
- ¼ cup chopped celery
- 1 tablespoon minced garlic
- 1 tablespoon chili powder, or more to taste
- 1 tablespoon ground cumin
- 1 ⅛ teaspoons salt
- ¾ teaspoon ground black pepper
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- 1 (28 ounce) can whole peeled tomatoes with juice
- 3 cups black beans, undrained
- ½ (6 ounce) can tomato paste
- ¼ cup red wine
- ¾ teaspoon hot pepper sauce (such as Tabasco®)
- 2 cups water
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8