Vegetarian Chili

5 from 3 votes

Vegetarian chili (also known as chili sin carne, chili without meat, chili non carne, and chili sans carne) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat.

Prep Time20

Cook Time30

Course: Dinner, Lunch

Cuisine: American, Mexican

Keyword: bell peppers, celery, chili, mushroom, tomatoes, vegan, vegetarian

Servings: servings

Calories: 407kcal

Ingredients

1 tablespoon extra virgin olive oil
2 bell peppers chopped
1½ cup mushrooms chopped
1 onion chopped
2 ribs celery chopped
3 cloves garlic minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon cumin
¼ tsp salt
30 ounces pinto beans
14.5 ounces diced tomatoes

Instructions

In a large saucepan, heat oil over medium heat. (I prefer adding all the ingredients to a crock-pot and cooking on low for 3-4 hours)
Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften.
Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

Notes

Optional: Kick up the heat with hot sauce, adding a chopped jalapeno pepper or my homemade harissa sauce.

Nutrition