You can never go wrong with a good, hearty chili. Especially when its an easy vegetarian chili. I’ve been making chili for years, and quite honestly, most of the time, I don’t miss the meat. There is enough hearty veggies in there like mushroom that fill the meaty void. There are so many things you can put into chili, but I like to keep mine simple, whilst still having a ton of great flavor.
I always lean towards the same veggies for chili (mushrooms, onion & green pepper). But of course, if you have other favorites, feel free to experiment. I also go heavy on the chili powder as it lends a lot of flavor, but very little heat. I’m a wimp when it comes to spice, so I keep it mild.
I hope you give this simple chili a try. Can’t beat it on a cold fall/winter night.
- 2 cups mushrooms, sliced
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 3 Tbsp Worcestershire sauce
- 2 Tbsp chili powder
- 1 28 oz can stewed tomatoes
- 1 cup canned red kidney beans, drained, rinsed
- 1 cup canned white kidney beans (or navy beans) drained, rinsed
- 2 Tbsp yellow mustard
- 2 Tbsp ketchup
- green onion, shredded cheddar cheese
- Heat a large pot over medium heat and spray with cooking spray.
- Add in the onion and peppers, allowing to cook for a few minutes to soften.
- Add in the mushrooms and cook a few minutes more.
- Next, add in the chili powder and Worcestershire and stir.
- Pour in the can of stewed tomatoes, and break up the pieces of tomato with your stirring spoon.
- Lastly, add in the rinsed beans and mustard and ketchup.
- Simmer for about 10 minutes on low until the flavours come together and the veggies have softened.