Vegetarian Chili Recipe
A vegetarian chili with a variety of beans
Ingredients
- 1/4 cup olive oil
- 1/2 teaspoon dry thyme leaves
- 1/4 cup diced red bell pepper
- 1/2 teaspoon dry oregano leaves
- 1/4 cup diced green bell pepper
- 1/2 teaspoon cracked black pepper
- 1/2 cup diced celery
- 1/2 teaspoon ground cumin
- 1/2 cup diced red onions
- 1 1/2 teaspoon chopped jalapeno pepper
- 1/4 cup diced fresh carrots
- 1/4 cup tomato paste
- 1 tablespoon minced garlic
- 1 quart water
- 1/2 cup sliced fresh mushrooms
- 1 tablespoon cornstarch
- 1 cup fresh or frozen corn kernels
- 1 1/2 cup canned great northern beans
- 2 cups canned diced tomatoes
- 1 1/2 cups canned pinto beans
- 1/4 cup black olive wedges
- 1 1/2 cups canned black beans
- 1 tablespoon chili powder
- 1 1/2 cups canned kidney beans
- 1/4 teaspoon cayenne pepper
Instructions
- Heat large saucepot until hot.
- Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic.
- Cook until the vegetables are tender.
- Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water.
- Bring to a boil.
- Mix cornstarch with a little water and stir into pot to thicken.
- Add drained beans to the pot.
- Cook until heated through.
- Check flavor and adjust seasonings to taste.