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Pub-Style Vegetarian Chili Recipe

Recipe by: sanzoe

"A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of favorite microbrews."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook25 m
  • Ready In55 m
  • 1Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
  • 2Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
  • 3Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.
Ingredients
  • 8 servings
  • 224 cals
  • 1/3 cup olive oil
  • 2 cups sliced fresh mushrooms
  • 1 cup finely chopped onion
  • 1 cup chopped carrot
  • 3/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder, or more to taste
  • 1 tablespoon ground cumin
  • 1 1/8 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 3 cups black beans, undrained
  • 1/2 (6 ounce) can tomato paste
  • 1/4 cup red wine
  • 3/4 teaspoon hot pepper sauce (such as Tabasco®)
  • 2 cups water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    224
    11%
  • Fat:
    10
    15%
  • Carbs:
    27.2
    9%
  • Protein:
    8.1
    16%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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