I cannot say enough good things about this chili…flavorful, robust, hearty and healthy! Best of all, it’s vegetarian, and trust me you won’t miss the meat!
Ingredients:
- 5 Tablespoons unrefined, cold-pressed extra-virgin olive oil, divided
- 18 ounces mushrooms, cleaned and finely chopped
- 1 onion, diced
- 4 cloves garlic, chopped
- 2 carrots, diced or 1 medium sweet potato
- 2 cans black beans drained and rinsed
- 2 poblano peppers, charred, skins peeled, seeded and diced
- 1 bell pepper, charred, skins peeled, seeded and diced, green or sweet bell pepper or jarred roasted red pepper
- 1 large can of stewed crushed or diced
- 2 heapingTablespoons tomato paste
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon sea salt
- 2 Tablespoons tamari, or low sodium soy sauce
- Freshly ground black pepper to taste
- 1 cup vegetable stock
Directions:
- Preheat a large skillet over medium high heat. Add 3 Tablespoons of olive oil and mushrooms, saute mushrooms until they are golden brown (about 10-12 minutes) stirring occasionally. Set aside.
- Preheat a large soup pot on medium high heat. Add remaining 2 Tablespoons of olive oil. Saute onions in olive oil for 10 minutes, until they are tender and translucent and starting to brown. Add in garlic, cook for 2 more minutes until fragrant. Add the rest of the ingredients and the reserved mushrooms. Bring to a boil and lower to a simmer. Partially cover and cook over low heat for at least 30 minutes, or up to an hour for richer flavor.
