To be frank, I was never that much of a fan of chili when I ate meat. Actually, I don’t think I ever really tried chili so it’s not something I was ever looking to recreate since I didn’t have anything to base a new recipe off of. Cut to last week when my husband asked if I could try making a chili while I was brainstorming recipe ideas. I put it off until I went to the store and decided to just get the ingredients and wing it. I know chili has a tomato base, veggies, beans, and usually some sort of meat and a very deep and hearty flavor. That’s really all I had to go off of. Honestly, I’m really happy my husband asked me to make this because it came out better than expected. This vegetarian chili is rich, luscious, and has a little bit of a kick. I had my husband trying it while I was cooking and with the below recipe he said, “this is exactly the chili I was craving. Don’t add anything else.” I hope you enjoy it as much as we did!
1 15 oz bag frozen vegetables (or 2 cups of your favorite veggies)
2 cups of chopped mushrooms
2 garlic cloves
2 tbsp red wine vinegar
2 cups vegetable broth
2 cans tomato sauce
1 15 oz can red beans
1 tsp chili powder
3/4 tsp cumin
3/4 tsp smoked paprika (makes a huge difference from regular paprika)
1/2 tsp sage
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper (optional but recommended)
In an oiled pan, sauté your vegetables until softened, about 10 minutes.
Add mushrooms to sauté. Add garlic cloves when all veggies have softened in the center of your pan. You want to add the garlic last so it doesn’t burn. Cook for a 3 more minutes.
Add veggie stock and red wine vinegar.
Once everything is incorporated, add tomato sauce, beans, and seasonings.
Simmer for an hour and a half on low heat.