Pub-Style Vegetarian Chili

A spicy but flavorful chili recipe. Trust me, you won’t miss the meat! We love to pair this with one of favorite microbrews.

Ingredients

• 1/3 cup olive oil


• 2 cups sliced fresh mushrooms


• 1 cup finely chopped onion


• 1 cup chopped carrot


• 3/4 cup chopped green bell pepper


• 1/4 cup chopped celery


• 1 tablespoon minced garlic


• 1 tablespoon chili powder, or more to taste


• 1 tablespoon ground cumin


• 1 1/8 teaspoons salt


• 3/4 teaspoon ground black pepper


• 3/4 teaspoon dried basil


• 3/4 teaspoon dried oregano


• 1 (28 ounce) can whole peeled tomatoes with juice


• 3 cups black beans, undrained


• 1/2 (6 ounce) can tomato paste


• 1/4 cup red wine


• 3/4 teaspoon hot pepper sauce (such as Tabasco®)


• 2 cups water

Directions

1. Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.


2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.


3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Pub-Style Vegetarian Chili