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 (as needed)
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 (1/4 cup)
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 1/2 Tbsp)
,
Garlic Powder (1/2 Tbsp)
,
Cumin Seeds (1/2 Tbsp)
, 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 (as needed)
, 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 (1/4 cup)
,
Cheddar Cheese (1/4 cup)
, and
Tortilla Chips (6 1/2 cups)
for some added crunch.
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