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SideChef
Recipes
Mixed Bean Vegetarian Chili
Recipe

23 INGREDIENTS • 9 STEPS • 2HRS

Mixed Bean Vegetarian Chili

4.5
2 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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Mixed Bean Vegetarian Chili
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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/
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.
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
Yellow Onion, diced, Large
Bell Pepper
2
Bell Peppers, diced
any color
Zucchini
1
Zucchini, diced
Tomato Paste
1 Tbsp
Tomato Paste
Taco Seasoning
1 1/2 Tbsp
Taco Seasoning
Garlic Powder
1/2 Tbsp
Garlic Powder
Cumin Seeds
1/2 Tbsp
Cumin Seeds
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
Barbecue Sauce
2 Tbsp
Barbecue Sauce
Lime
1
Lime, juiced
Olive Oil
1/3 cup
Olive Oil, divided
Water
as needed
Water
Toppings
Fresh Cilantro Leaf
1/4 cup
Fresh Cilantro Leaf, Chopped
Cheddar Cheese
1/4 cup
Tortilla Chips
6 1/2 cups
Tortilla Chips, crushed
Nutrition Per Serving
VIEW ALL
Calories
528
Fat
33.9 g
Protein
8.6 g
Carbs
48.8 g
Add to plan
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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 InstructionsHide images
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 (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 Leaf (1/4 cup), Cheddar Cheese (1/4 cup), 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 Leaf (1/4 cup), Cheddar Cheese (1/4 cup), and Tortilla Chips (6 1/2 cups) for some added crunch.
Tags
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Beans & Legumes
American
Comfort Food
Shellfish-Free
Dinner
Vegetarian
Vegetables
Winter
Stew
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