Authorbellyknowsbest 2 tbsp Olive Oil
8 oz Baby Mushrooms
1 Yellow Onion, (diced)
1 Carrot, (diced)
1 Red Bell Pepper, (diced)
3 cloves Garlic, (minced)
28 oz Fire Roasted Tomatoes
30 oz (2 cans) Black Beans, (rinsed and drained)
15 oz (1 can) Small Red Beans or Pinto Beans, (rinsed and drained)
1 cup Vegetable Broth
⅓ cup Jalapenos, (sliced)
2 tbsp Chili Powder
1 tbsp Cumin
½ tsp Smoked Paprika
1.50 tsp Salt
¼ tsp Black Pepper
1
-
In a large pot, heat the olive oil over medium high heat. Add the chopped mushrooms and cook until tender, about 5 minutes, stirring occasionally.
-
Add the onion, carrot, and pepper and cook until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes.
-
Add the tomatoes, beans, broth, jalapeno peppers, chili powder, cumin, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally.
-
Taste and season with additional salt and pepper, if necessary. Ladle the chili into bowls and serve with desired toppings.
Ingredients
2 tbsp Olive Oil
8 oz Baby Mushrooms
1 Yellow Onion, (diced)
1 Carrot, (diced)
1 Red Bell Pepper, (diced)
3 cloves Garlic, (minced)
28 oz Fire Roasted Tomatoes
30 oz (2 cans) Black Beans, (rinsed and drained)
15 oz (1 can) Small Red Beans or Pinto Beans, (rinsed and drained)
1 cup Vegetable Broth
⅓ cup Jalapenos, (sliced)
2 tbsp Chili Powder
1 tbsp Cumin
½ tsp Smoked Paprika
1.50 tsp Salt
¼ tsp Black Pepper
Directions
1
-
In a large pot, heat the olive oil over medium high heat. Add the chopped mushrooms and cook until tender, about 5 minutes, stirring occasionally.
-
Add the onion, carrot, and pepper and cook until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes.
-
Add the tomatoes, beans, broth, jalapeno peppers, chili powder, cumin, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally.
-
Taste and season with additional salt and pepper, if necessary. Ladle the chili into bowls and serve with desired toppings.