Mushroom Chili
Hearty, nutritious, warm, and spicy! This bean-free vegetable chili is just the best on a cold fall or winter weeknight. One pot, quick, and easy to prepare - it doesn’t get any better than that! 125 calories per serving.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium yellow onion
- 1 lb crimini or button mushrooms
- 3 stalks celery 1 ½ cups
- 1 large bell pepper any color
- 2 tablespoons chili powder
- ½ tablespoon Garlic powder
- ½ tablespoon ground cumin
- ½ teaspoon red pepper flakes
- 1 teaspoon allspice
- Pinch salt and pepper
- 28 oz can whole peeled tomatoes
- 1/2 cup chopped fresh basil
- Optional to serve: vegan sour cream, tortilla strips, avocado
Instructions
- I like to chop and add as I go with this chili. Put the oil in a large pot and turn the heat on medium. Dice the onion and add it to the pot. Chop your mushrooms - I do this by cutting them in half, and then slicing in chunks lengthwise (like slicing a quarter of the mushroom instead of half.) Add the chopped mushrooms to the pot and stir to coat. Chop your bell pepper and celery in small dice and add them to the pot. Stir in the spices.
- Roughly chop the tomatoes, reserving the liquid. If your cutting board gets really liquidy, pour the liquid into the pot. Add the chopped tomatoes, the liquid from the can, and the chopped basil to the pot.
- Bring to a simmer, cover, and cook for 20 minutes, stirring once or twice to prevent sticking. This is a chunky chili. If you want it more soupy, feel free to add some broth or water. Serve hot with any desired toppings.