This is an extremely flavorful vegetarian chili with portabello mushrooms as the meat substitute. Don't care for mushrooms? Substitute ground chicken or turkey. This is a fabulous dish that can be made on the stovetop or in a slow cooker.
Recipe type: Main
Cuisine: American
Serves: 6-10
Ingredients
2 Tablespoons canola or vegetable oil
1½ cups yellow or sweet onion, diced
1 cup red or yellow bell peppers, diced
2 Tablespoons garlic, minced
2-3 serrano peppers, minced
1 medium zucchini, cut into small dice
2 cups fresh or frozen corn kernels
1½ pounds portobello mushrooms, wiped clean and cubed
1 28 oz can petite diced tomatoes
2 Tablespoons chili powder
1 Tablespoon cumin
1¼ teaspoons salt
¼ teaspoon cayenne
2- 15 oz cans black beans, or pinto beans, or kidney beans, drained and rinsed
1 cup vegetable stock or water
¼ cup cilantro, chopped, optional
Shredded Monterey Jack cheese
Sour cream, optional
Diced avocado optional
Instructions
In a large skillet over medium-high heat, add the onion, serrano peppers, and bell peppers. Sautee for 10 minutes, until the onion is translucent.
Add garlic, and continue to sautee for 1 minute or until you can smell the garlic.
Add onions, serrano pepper, bell pepper and garlic into a large slow cooker.
Add the next 10 ingredients to the slow cooker. Omit the cilantro. Stir to combine.
Cook on high heat for 3-4 hours or on low heat for 7-10 hours, stirring occasionally.
Just before serving, add the chopped cilantro, if desired.
At serving, sprinkle cheese over hot chili. Add a dollop of sour cream, diced avocado, and serve with a wedge of lime as garnish.
Notes
Cooking Options: Substitute browned ground chicken or turkey in place of some of the portobello mushrooms. Serving Options: Serve with ¼ to ½ cup of cooked brown rice in the bottom of the bowl, then ladle chili over rice. Serve with hot corn bread.
Recipe by At Mimi's Table at https://atmimistable.com/bam-best-veggie-chili/