Vegetarian Chili
Rich, earthy aromas fill your kitchen as portobello mushrooms and colorful vegetables simmer into this deeply satisfying chili. The perfect balance of smoky heat and garden-fresh sweetness makes it my go-to for cozy weeknight dinners or feeding a crowd.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Servings
10 servings
Ingredients
- 2 tablespoonscanola oil
- 1 1/2 cupschopped yellow onions
- 1 cupchopped red bell peppers
- 2 serrano peppers (stemmed, seeded, and minced)
- 1 1/2 tablespoonsminced garlic
- 1 1/2 poundsportabello mushroom caps (cleaned, scraped, and cubed)
- 2 medium zucchini (cut into 1-inch cubes)
- 2 cupscorn kernels (freshly cut off the cob or frozen)
- 1 small yellow squash (cut into 1-inch cubes)
- 2 tablespoonschili powder
- 1 tablespoonground cumin
- 1 1/2 teaspoonsKosher salt
- 1/4 teaspooncayenne
- 1/4 teaspoonpimenton del la vera (hot paprika)
- 4 large tomatoes (peeled and chopped)
- 3 cupsfirmly cooked black beans
- 1 15.5 ozcan tomato sauce
- 1 cupvegetable stock (preferably homemade)
- 1 1/2 teaspoonsambal
- short grain brown rice (cooked until chewy)
- sour cream
- sliced avocado
- chopped scallions
- shredded Cheddar
Nutrition Facts
Per Serving (serves 10 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a heavy Dutch oven, heat the oil over medium-high heat. In that cook the onions, both peppers, and garlic for about until soft. Add the mushrooms and cook for . Add the zucchini, corn, and yellow squash. Cook, stirring, until soft and the vegetables give off their liquid and start to brown, about .
- 2
Add the chili powder, cumin, salt, cayenne, and pimenton. Cook, stirring, until fragrant, about . Stir in the tomatoes, beans, tomato sauce, stock, and sambal. Bring to boil. Reduce heat and simmer, covered, over medium-low for about .
- 3
Serve over 1/3 cup brown rice. Garnish with sour cream, avocado, scallions.