Mexican, Soups, Chowders, and Stews, Vegetarian

Chunky Vegetarian Chili

  • 1 tablespoon olive oil
  • 1 1/2 cups Vidalia onion or other large, sweet yellow onion, chopped
  • 3 cloves garlic, minced
  • 3/4 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 28 ounces whole tomatoes, canned, undrained and chopped
  • 16 ounces stewed tomatoes, canned, undrained
  • 15 ounces diced tomatoes, canned, drained
  • 15 ounces black beans, canned, rinsed and drained
  • 15 ounces pinto beans, canned, rinsed and drained
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup zucchini, chopped chunky
  • 1 cup mushrooms, chopped chunky
  • 12 ounces frozen corn kernels
  • 1/4 cup sour cream, optional garnish
  • 1/4 cup cheddar cheese, shredded (optional garnish)
  1. Heat the oil in a Dutch oven or large sauté pan over medium heat.
  2. Add onion, garlic, bell peppers, and celery.
  3. Sauté 5 minutes or until tender and transfer to slow cooker.
  4. Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.
  5. Serve over white or brown rice and garnish with a dollop of sour cream and/or sprinkled with shredded cheese.

2 thoughts on “Chunky Vegetarian Chili”

  1. I was eating a fantastic vegetarian chili last night and thinking about how I desperately needed a good recipe to try this dish for myself! And Viola! Here you are to my rescue!

    I think the only change I’ll make when I try your dish is to add crumbled tempeh!

    Thank you! 🙂

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