Paul'S Vegetarian Chili Recipe

Name: Paul'S Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 1 red bell pepper, chopped; 2 minced garlic cloves; 2 -3 serrano peppers or 2 -3 jalapeno peppers, stemmed, seeded, and minced; 1 medium zucchini, stemmed, trimmed, and diced; 2 (15 1/4 ounce) cans sweet corn; 2 -4 portabella mushrooms, stemmed, wiped clean, and cubed; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 1/4 teaspoons salt; 1/4 teaspoon cayenne; 1 (14 1/2 ounce) can diced tomatoes or 3 tomatoes, skinned, seeded, and diced; 2 (15 ounce) cans black beans; 1 (15 ounce) can tomato sauce; 1 cup vegetable stock or 1 cup water; 1/4 cup chopped fresh cilantro

Servings: persons

2 tablespoons olive oil
1 medium yellow onion, diced
1 red bell pepper, chopped
2 minced garlic cloves
2 -3 serrano peppers or 2 -3 jalapeno peppers, stemmed, seeded, and minced
1 medium zucchini, stemmed, trimmed, and diced
2 (15 1/4 ounce) cans sweet corn
2 -4 portabella mushrooms, stemmed, wiped clean, and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 (14 1/2 ounce) can diced tomatoes or 3 tomatoes, skinned, seeded, and diced
2 (15 ounce) cans black beans
1 (15 ounce) can tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup chopped fresh cilantro

1
In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeno) peppers, and cook, stirring, until soft (about 3 minutes).
2
Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes),
3
Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
4
Add the tomatoes and stir well.
5
Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
6
Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
7
Remove from heat and stir in cilantro.
8
Serve over brown rice and top with sour cream and avocado.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium yellow onion, diced, 1 red bell pepper, chopped, 2 minced garlic cloves, and more.

Yes, Paul'S Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paul'S Vegetarian Chili

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