| This recipe is liked by 2 person(s). |
Quick Veggie Vegetarian Chili
Nb persons: 12
Yield:
Preparation time: 1
Total time: 2
Source:
| 1 tablespoon | vegetable oil |
| 3 cloves | garlic, minced |
| 1 cup | chopped onion |
| 1 cup | chopped carrots |
| 1 cup | chopped green bell pepper |
| 1 cup | chopped red bell pepper |
| 2 tablespoons | chili powder |
| 1 1/2 cups | chopped fresh mushrooms |
| 1 (28 ounce) can | whole peeled tomatoes with liquid, chopped |
| 1 (15 ounce) can | black beans, undrained |
| 1 (15 ounce) can | kidney beans, undrained |
| 1 (15 ounce) can | pinto beans, undrained |
| 1 (15 ounce) can | whole kernel corn, drained |
| 1 tablespoon | cumin |
| 1 1/2 tablespoons | dried oregano |
| 1 1/2 tablespoons | dried basil |
| 1/2 tablespoon | garlic powder |
Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender.
Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
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