Vegetarian Chili

vegetarian chili

There’s nothing quite like chili to warm the belly and lift the spirits on a cold winter night. This very flavorful vegetarian version is just as good as beef chili – maybe even better!

2 tablespoons olive oil
1 large onion, chopped
1 teaspoon salt
4 garlic cloves, minced
5 portobello mushrooms, stemmed, wiped and cubed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 (15oz) can diced tomatoes, undrained
2 (15oz) cans kidney beans, rinsed and drained
1 (15oz) can tomato sauce
1/2 cup LILLY Sour Cream
1/2 cup grated cheddar cheese

1. In a very large saucepan, heat the oil over medium-high heat. Add the onions and salt, and cook, stirring, until soft, about 5 minutes. Add the garlic and cook 1 more minute.

2. Add the mushrooms and cook, stirring, until soft, about 5 minutes. Add the chili powder, cumin, paprika, and cayenne, and cook, stirring, 30 seconds.

4. Add the tomatoes, beans, and tomato sauce. Cook, uncovered, stirring frequently, about 20 minutes. Garnish with a dollop of LILLY Sour Cream and shredded cheddar cheese and serve.

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