Veggie Vegetarian Chili

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 98 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 ½ tablespoons dried oregano
• 3 cloves garlic, minced
• 1 (15 ounce) can whole kernel corn, drained
• 2 tablespoons chili powder
• 1 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 (15 ounce) can black beans, undrained
• ½ tablespoon garlic powder
• 1 (15 ounce) can kidney beans, undrained
• 1 ½ cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 tablespoon cumin
• 1 ½ tablespoons dried basil
• 1 (15 ounce) can pinto beans, undrained

Recipe Instructions

Step 1

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.

Step 2

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.