Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 1 Tbsp. olive oil; 1 large yellow onion, finely chopped; 2 medium red peppers, chopped; 2 cloves garlic, minced; 1 celery stalk, chopped; 1 1/2 Tbsp. chili powder; 2 tsp. ground cumin; 1 tsp. finely chopped, pickled jalapeno pepper; 1/4 tsp. salt; 4 carrots, sliced; 8 oz. sliced mushrooms; 1 c. water; 1 (14 1/2 oz.) can tomatoes with juice; 3 c. cooked black beans; 2 Tbsp. parsley

15 ingredients

9 steps

Ingredients

1 Tbsp. olive oil
1 large yellow onion, finely chopped
2 medium red peppers, chopped
2 cloves garlic, minced
1 celery stalk, chopped
1 1/2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. finely chopped, pickled jalapeno pepper
1/4 tsp. salt
4 carrots, sliced
8 oz. sliced mushrooms
1 c. water
1 (14 1/2 oz.) can tomatoes with juice
3 c. cooked black beans
2 Tbsp. parsley

Directions

1

In a large, heavy saucepan, heat the oil over moderately high heat until very hot but not smoking.
2

Add onions, red peppers, garlic and celery.
3

Saute for 7 minutes, until onions are golden. Stir in the chili powder, cumin, jalapeno pepper, salt, carrots, mushrooms, water and tomatoes.
4

Bring the liquid to a boil over high heat; then lower the heat.
5

Cover and simmer for 10 minutes or until carrots are barely tender.
6

Add the beans and cover. Cook for 5 minutes or until they are heated through.
7

Uncover saucepan; continue to cook for 10 minutes or until the liquid has thickened slightly.
8

Sprinkle with parsley.
9

Serves 4.