Easy Vegetarian Chili

Posted on May 03, 2016 by Dawn Griffin

2 lbs. dried beans (any combination you prefer)
1 tsp. salt
3 tbsp. olive oil
2 onions, diced
8 carrots, peeled and chopped
4 stalks celery, chopped
8 oz. mushrooms, sliced
2 cloves crushed garlic
1 tbsp. cumin
1 tbsp. oregano
1 tsp. black pepper
1/4 tsp. hot pepper flakes
1 large can diced or crushed tomatoes

Garnishes: Shredded Cheddar cheese, chopped avocado, chopped green onions, cashews, lime wedges

Soak beans overnight. Drain and cook covered in water for 1-2 hours until tender. (Make sure to add water as needed so pan does not scorch.) Rinse and season with 1 tsp. salt; set aside. In a large skillet, sauté carrots, celery, mushrooms and onions in olive oil for 10 minutes or until tender. Add garlic and spices and sauté 1 minute more. Add cooked beans and canned tomatoes. Simmer until flavors have combined, about 10-15 minutes.

Posted in main course


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