Bean and Vegetable Chili

A steaming hot bowl of this spicy chili will satisfy meat eaters and vegetarians alike.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 25 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 2 Tbsp. olive oil
  • 1 lb. small mushrooms, trimmed
  • 1 medium onion, peeled and minced
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, minced
  • 4 cloves garlic, peeled and minced
  • 2 Tbsp. chipotles in adobo, chopped
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 Tbsp. chili powder
  • 1 1⁄2 tsp. salt
  • 1 can (28 oz.) diced tomatoes
  • 3 cups water
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) navy beans, drained and rinsed
  • 1⁄2 cup sour cream

Directions

  • Heat oil in a large pot over medium heat. Add mushrooms and sauté until brown, about 10 minutes. Add onion, carrot, celery, and garlic, and cook for 10 minutes.
  • Add chipotles, cumin, oregano, chili powder, and salt. Stir ingredients together. Add tomatoes and water. Reduce heat to low and simmer, uncovered, for 45 minutes.
  • Add beans and simmer for 20 minutes more.
  • Serve with a dollop of sour cream.