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SideChef
Recipes
Beans & Legumes
Mixed Bean Vegetarian Chili

23 INGREDIENTS • 9 STEPS • 2HRS

Mixed Bean Vegetarian Chili

Recipe

4.2

4 ratings
This recipe takes all the elements of a classical chili into a scrumptious vegetarian dish that will be the centerpiece of the dining table. Every ingredient is slow-cooked to bring out the naturally sweet and caramelized flavors and bonded together in a flavorful chili base. This classic is topped with sour cream, fresh herbs, and tortilla chips.
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This recipe takes all the elements of a classical chili into a scrumptious vegetarian dish that will be the centerpiece of the dining table. Every ingredient is slow-cooked to bring out the naturally sweet and caramelized flavors and bonded together in a flavorful chili base. This classic is topped with sour cream, fresh herbs, and tortilla chips.
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

2HRS

Total Time

$3.27

Cost Per Serving

Ingredients

Servings
4
us / metric
Button Mushroom
4 1/2 cups
Button Mushrooms, quartered
Yellow Onion
1
Large Yellow Onion, diced
Bell Pepper
2
Bell Peppers, diced
any color
Zucchini
1
Zucchini, diced
Jalapeño Pepper
1
Jalapeño Pepper, sliced
Tomato Paste
1 Tbsp
Tomato Paste
Taco Seasoning
1 2/3 Tbsp
Taco Seasoning
Garlic Powder
2 tsp

Sponsored

Simply Organic Garlic Powder
Cumin Seeds
2 tsp
Cumin Seeds
Dried Oregano
1 tsp
Dried Oregano
Crushed Tomatoes
2 cans
(14 oz)
Crushed Tomatoes
Red Kidney Beans
1 can
(14 oz)
Red Kidney Beans, drained, rinsed
Black Beans
1 can
(14 oz)
Black Beans, drained, rinsed
Frozen Corn Kernels
1 cup
Frozen Corn Kernels
Barbecue Sauce
2 Tbsp
Barbecue Sauce
Bay Leaf
1
Bay Leaf
Lime
1
Lime, juiced
Olive Oil
1/3 cup
Olive Oil, divided
Water
to taste
Water
Toppings
Sour Cream
3 Tbsp
Sour Cream
Fresh Cilantro Leaf
4 Tbsp
Chopped Fresh Cilantro Leaves
Cheddar Cheese
4 Tbsp
Grated Cheddar Cheese
Tortilla Chips
6 1/2 cups
Tortilla Chips, crushed

Nutrition Per Serving

VIEW ALL
Calories
1110
Fat
34.5 g
Protein
43.7 g
Carbs
155.2 g
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Mixed Bean Vegetarian Chili
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author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

Makes 4-6 portions.

Cooking Instructions

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step 1
In a Dutch oven, heat the Button Mushrooms (4 1/2 cups) with a Tbsp of Water (to taste) over high heat.
step 2
Allow the mushrooms to come to a boil and the liquid to evaporate. Once the liquid in the pan has evaporated, reduce to medium heat and add Olive Oil (2 Tbsp) to the pan and start to saute the mushrooms, when caramelization is noticed, remove the mushrooms and reserve.
step 3
Add the remaining Olive Oil (4 Tbsp) and add the Yellow Onion (1), Bell Peppers (2), Zucchini (1), and Jalapeño Pepper (1) to the pot. Sauté for about 15 minutes until the vegetables have softened.
step 4
Stir in the Tomato Paste (1 Tbsp), Taco Seasoning (1 2/3 Tbsp), Simply Organic Garlic Powder (2 tsp), Cumin Seeds (2 tsp), and Dried Oregano (1 tsp). Cook for an additional 2 minutes to enhance the flavors.
step 5
Add back the mushrooms then the Crushed Tomatoes (2 cans), Water (to taste), and Bay Leaf (1) to the pot. Stir to combine all the ingredients first on high heat and bring down to a gentle boil for 50~60 minutes, stirring every 10 minutes to deglaze. This allows the chili to first build a flavor base for the other ingredients.
step 6
When the chili develops a savoriness in the sauce add the Red Kidney Beans (1 can), Black Beans (1 can), Frozen Corn Kernels (1 cup), and Barbecue Sauce (2 Tbsp) to the pot. Stir well to combine all the ingredients.
step 7
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 25 minutes, stirring occasionally.
step 8
Remove the bay leaf from the chili. Season with Lime Juice (1) to brighten the flavors. Taste the chili and adjust the seasonings according to your preference. You can add more salt, pepper, or spices if needed.
step 9
Serve the vegetarian chili hot in bowls. Top each serving with a dollop of Sour Cream (3 Tbsp), Fresh Cilantro Leaves (4 Tbsp), Cheddar Cheese (4 Tbsp), and Tortilla Chips (6 1/2 cups) for some added crunch.
step 9 Serve the vegetarian chili hot in bowls. Top each serving with a dollop of Sour Cream (3 Tbsp), Fresh Cilantro Leaves (4 Tbsp), Cheddar Cheese (4 Tbsp), and Tortilla Chips (6 1/2 cups) for some added crunch.

Tags

Beans & Legumes
American
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Game Day
Mexican
Vegetables
Soups & Stews
Winter
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