Vegetarian Chili
 
Prep time
Cook time
Total time
 
Author:
Cuisine: All American
Serves: 12
Ingredients
  • 1 Qt Classic Bone Broth or stock in a box
  • 1 can black beans - rinsed
  • 1 can kidney beans - rinsed
  • 1 can whole tomatoes - crushed
  • 1 large vidalia onion - finely chopped
  • 3 large carrots - peeled and finely chopped
  • 2 stalks celery - peeled and finely chopped
  • 1 large red pepper - chopped
  • 1 large yellow pepper - chopped
  • 1 pt - button mushrooms - roasted & chopped
  • 1 pt - cremini mushrooms - roasted & chopped
  • 1 pt - shitaki mushrooms - roasted & chopped
  • 1 pt - portabello mushrooms - roasted & chopped
  • 4-6 cloves garlic - minced
  • 2-3 jalapeños - chopped (optional)
  • 2 T organic spice mix or to taste
  • 2 T Chili powder or to taste
  • 2 T Cumin or to taste
  • 2 T Cocoa Powder
  • ¼ - ½ Cup Whisky or White Wine (optional)
  • s/p to taste
Instructions
  1. Preheat the oven to 400•
  2. Clean mushrooms from any loose dirt
  3. Toss mushrooms with a T of EVOO and sprinkle with s/p
  4. Roast in oven 25-30 minutes and let cool
  5. Sweat the onion, carrot, celery & peppers in a heavy bottom dutch oven
  6. Add the spices and cocoa to the pot and cook for a few minutes
  7. Add the Whiskey or Wine (if using)
  8. Using a food processor - pulse chop all of the mushrooms and add to the pot
  9. Cook on low simmer to allow the alcohol to reduce
  10. Add the Classic Bone Broth or stock in a box
  11. Add the canned tomatoes or fresh if you have them
  12. Add the beans - rinse first please -- or use dried beans that have been soaked if you prefer
  13. This is the perfect recipe for a crock pot - you can put it all together in the morning and come home to a gorgeous pot of chili in the evening!
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/vegetarian-chili/