Super Simple Vegetarian Chili

by zesty on January 14, 2011 · 13 comments

Happy Friday!  This post might be a little funny as you read as to why I decided to make vegetarian chili.  Not that I have anything against vegetarian cuisine as a matter fact I tend to enjoy it, however all day I was craving a big meaty bowl of chili.

As I begin the process, I get the onions in the sauce pan with a little olive oil, I start preparing the spice blend and then I go to the fridge and reach for the package of lean ground beef.  Guess what happens next?  Yeah you are right, the ground beef is SPOILED, almost a purplish green color and a stink that would knock you over…. zesty is now cranky!

I kept my composure and decided to add mushrooms to act as a meat replacement and continue on with my chili craving.  The results were very impressive.  We loved it!

Ingredients

  • 1 Tbsp. Olive oil
  • 1 Cup onion
  • 2 Cups Mushrooms (chopped)
  • 1 Tbsp. chili powder
  • 1 Tbsp. chopped fresh oregano (or 1 teaspoon dried)
  • 1 Tsp. ground cumin
  • 1 Tsp. Oregano
  • 1 Tsp. ground mustard
  • 2 Tbsp. chopped garlic
  • Chopped green and red pepper ( optional )
  • 1 Cup chick peas
  • 1 1/2 Cups cooked Romano beans (one 15-ounce can, rinsed and drained )
  • 1 1/2 Cups cooked Kidney beans (one 15-ounce can, rinsed and drained )
  • 3 Cups diced tomatoes (or one 28-ounce can roasted diced tomatoes, undrained)
  • 1 Cup fat free vegetable broth

Method

  1. Preheat Sauce pan or Dutch oven over medium heat.
  2. Add olive oil onion and sauté over medium-high heat until soft and just starting to brown.
  3. Add mushrooms and peppers; cook over medium high heat, until cooked through; about 6 minutes.
  4. Add chili powder, oregano, cumin, mustard, garlic, beans, chick peas,  tomatoes, and broth.
  5. Bring to a boil over high heat and then reduce the heat to a simmer.
  6. Cover and let simmer for 40 minutes.
  7. Remove cover and simmer until desired thickness is reached
  8. ENJOY!

Zesty Tip: If you want your chili to be a little thicker you have two options.  You can remove the cover for the last 20-20 minutes to allow it to thicken or you can take a cup or so of chili out and puree it and stir it back in to aide in the thickening process.

I am not sure why but lately I have been addicted to rice and beans so I decided to serve mine with a little side of rice and some nacho chips.  Of course you could serve with a big piece of corn bread, some homemade bisucits or whatever tickles your fancy.  I hope you h ave a great weekend and I will see you on Monday.

Take care

zesty

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