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.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 224 Calories

Ingredients

• 2 cups water
• ¾ teaspoon ground black pepper
• 1 ⅛ teaspoons salt
• ⅓ cup olive oil
• 1 tablespoon minced garlic
• ¾ teaspoon dried oregano
• ¼ cup chopped celery
• 1 tablespoon ground cumin
• ¼ cup red wine
• ¾ teaspoon dried basil
• 2 cups sliced fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with juice
• ¾ cup chopped green bell pepper
• 1 cup finely chopped onion
• 1 cup chopped carrot
• ½ (6 ounce) can tomato paste
• 1 tablespoon chili powder, or more to taste
• ¾ teaspoon hot pepper sauce (such as Tabasco®)
• 3 cups black beans, undrained

Recipe Instructions

Step 1

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.

Step 2

Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.

Step 3

Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.