HEARTY AND DELICIOUS VEGETARIAN CHILI STEW RECIPE

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

This chili recipe is gluten-free as written (just be sure your garnishes are also gluten-free), and vegan (unless you top it with dairy products like sour cream or cheese).

VEGETARIAN CHILI STEW RECIPE

VEGETARIAN CHILI STEW

For the those that love chili.. and are vegetarian.

WHAT YOU NEED

➠1 tablespoon vegetable oil
➠1 cup chopped onions
➠³/₄ cup chopped carrots
➠3 cloves garlic, minced
➠1 cup chopped green bell pepper
➠1 cup chopped red bell pepper
➠³/₄ cup chopped celery
➠1 tablespoon chili powder
➠1 ¹/₂ cups chopped fresh mushrooms
➠1 can whole peeled tomatoes chopped
➠1 can kidney beans with liquid *FOUND IN SUPERMARKETS
➠1 can whole corn, boiled and undrained
➠1 tablespoon ground cumin
➠1 ¹/₂ teaspoons dried oregano
➠1 ¹/₂ teaspoons dried basil

HOW TO DO IT

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.

Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Tips

When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chilies for some hotter varieties, if you like.
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