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The Best Vegetarian Chili

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Servings 8

Equipment

  • food processor

Ingredients
  

  • 1/3 cup olive oil
  • 2 yellow onions chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 green peppers chopped
  • 3 cups mushrooms diced
  • 1/2 acorn squash (optional)
  • 1 tsp cumin
  • 3 tbsp chili powder
  • 1/2 tsp red pepper flakes
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1/2 cup dry white wine
  • 2 tbsp worcestershire sauce
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 12 oz tomato sauce
  • 2 cup water
  • 2 tbsp hot sauce
  • 15 oz kidney beans
  • 15 oz black beans

Instructions
 

  • Heat olive oil in a large pot and add chopped onion. When the onion is almost cooked through, add garlic.
  • Chop carrots, celery, green onion, and squash. I like to use a food processor for this step. It makes it SO easy. Add these veggies to the pot and cook about 5 minutes.
  • Use a food processor to chop the mushrooms and add these to the pot.
  • Add all spices to the vegetable mix and stir, cooking another 2-3 minutes.
  • Add the wine and worcestershire sauce to the pot. Cook 1 minute.
  • Pour in the remaining ingredients (crushed tomatoes, tomato paste, tomato sauce, water, hot sauce, and beans) and bring to boil.
  • Lower heat to simmer and cook about 15 minutes uncovered.
  • Serve your chili with toppings of your choice. I like avocado and cheddar. ENJOY!
Keyword chili