Classic Vegetable Chili
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Classic Vegetable Chili
A hearty, warming chili loaded with kidney and black beans, mushrooms, walnuts for meaty texture, and sweet corn in a rich tomato base. Topped with cheddar, sour cream, and green onions for the ultimate comfort food bowl.
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, and carrots, and cook for 6-8 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the mushrooms and walnuts and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
- Stir in the chili powder, cumin, and smoked paprika, and cook for 1 minute to toast the spices.
- Add the crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Stir well and bring to a simmer.
- Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
- Ladle into bowls and top with shredded cheddar, a dollop of sour cream, and sliced green onions. Serve with cornbread on the side.
