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Three-Bean Vegetarian Chili
Andre Lewis

Three-Bean Vegetarian Chili

Kidney, black and pinto beans earn equal space here, backed by browned mushrooms rather than imitation meat. Cook the mushrooms until their water is gone and their edges darken. If they only steam, the finished chili will taste thin no matter how much spice you add.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 12 oz cremini mushrooms finely chopped
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 3 cloves garlic minced
  • 3 tbsp chili powder
  • 28 oz canned crushed tomatoes
  • 15 oz canned kidney beans drained
  • 15 oz canned black beans drained
  • 15 oz canned pinto beans drained
  • 2 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the mushrooms for 8 to 10 minutes until their liquid evaporates and the edges brown.
  2. Add the onion and bell pepper and cook for 6 minutes until soft.
  3. Stir in the garlic and chili powder for 30 seconds.
  4. Add the tomatoes, all 3 beans, broth and salt and bring the pot to a simmer.
  5. Cook uncovered for 30 minutes until thick, stirring often near the end.