A vegetarian chili that will please carnivores and plant eaters alike? Check! This hearty and healthy veggie chili is slimmed down in fat and calories, but bulked up in texture from traditional vegetarian soups, thanks to the addition of coarsely chopped mushrooms, zucchini and beans. This chili is every bit as hearty as the meat containing variety, and will make eating your vegetables a breeze.
While the ingredients list may look somewhat intimidating, don’t let it scare you off! If you have a food processor to quickly chop your vegetables in, this recipe will only take you around an hour from start to finish. This recipe makes a fairly large batch, probably enough for 4-6 people, but it saves incredibly well in the freezer if you find yourself with extra.
Top this with some finely chopped green onions and cilantro like I did, or even add in avocado, cheese (dairy free to keep it vegan), hot sauce, tortilla strips or whatever you see fit.
- 2 Tbsp. olive oil
- ***Vegetables:***
- 2 large yellow onions; finely chopped
- 3 cups chopped mushrooms
- 1.5 cups chopped carrots
- 1.5 cups chopped zucchini
- 1 jalapeno; seeded and chopped
- 4 large cloves garlic; crushed and minced
- ***Seasonings:***
- 1 Tbsp. ground cumin
- 1 tsp. crushed red pepper flakes
- 1 Tbsp. Italian seasoning
- 3 Tbsp. chili powder
- 1 tsp. kosher sea salt
- Freshly ground black pepper to taste
- ***Remaining Ingredients:***
- 1 (28 oz) can organic crushed tomatoes
- 1 (6 oz) can organic tomato paste
- 1.5 cups vegetable broth
- 1/3 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 1 Tbsp. Liquid Aminos
- 1 tsp. Tabasco sauce or your hot sauce of choice
- 1/2 tsp. liquid smoke (optional)
- 1 (15 oz) can organic tri-bean blend; drained and rinsed
- 1 (15 oz) can organic black beans; drained and rinsed
- 1 (4 oz) can chopped green chiles
- ***Topping’s:***
- Green onions
- Fresh Cilantro
- Using a food processor (or you can do this by hand) finely chop all of your vegetables.
- In a large pot, heat 2 Tbsp. olive oil and add in your prepared vegetables and garlic.
- Let vegetables cook for about 5-8 minutes to soften, stirring occasionally.
- Add in all seasonings and stir to thoroughly mix. Cook for an additional minute.
- Add in crushed tomatoes, diced chilies and beans. Stir to combine.
- Add in vegetable broth, white wine, lemon juice, liquid aminos, tomato paste and hot sauce. Stir to thoroughly combine. If chili is too thick, add in an additional 1/2 cup vegetable broth, but chili is meant to remain fairly thick.
- Bring chili up to a gentle boil, then turn heat to low and let it simmer for approximately 30 minutes uncovered.
- When ready, remove chili from heat and let set for about 10 minutes before serving.
- Top with green onions, fresh chopped cilantro, avocado, hot sauce or whatever your preference.