Easy Vegetarian Chili with Mushrooms

With a well-stocked pantry, this Vegetarian Chili is an easy weeknight meal! Let it simmer while you set the table, unload the dishwasher, or relax on the couch. Loaded with beans, tomatoes, and spices, it's a good one to add to your chili rotation.

6 Servings - 50 min - simplyrecipes.com

Servings:6 | Calories:428 | Total Fat:11g | Chol:1mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 11g

17 %

Sat Fat 2g

10 %

Total Carb 76g

25 %

Fiber 27g

108 %

Sugars 15g

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Cholesterol 1mg

0 %

Sodium 1920mg

80 %

Protein 16g

33 %

Calories:

42% Others combined

27% Kidney beans

17% Vegetable stock

12% Avocado

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1 tablespoon olive oil
8 ounces baby portabella mushrooms, cleaned and quartered
1 teaspoon kosher salt
3/4 teaspoon freshly cracked black pepper
1 medium yellow onion, peeled and quartered
1 medium green bell pepper, chopped
1 jalapeño, seeded and minced
3 large cloves garlic, minced
1 1/2 tablespoons mild chili powder
1 1/4 teaspoons oregano
1 1/4 teaspoons ground cumin
1/4 teaspoon smoked paprika
Pinch of cinnamon
1 tablespoon plus 1 teaspoon brown sugar
1 (15 ounce) can fire-roasted tomatoes, undrained
1 (15 ounce) can tomato sauce
3 cups vegetable stock or water
1/2 cup bulgur wheat
1/2 teaspoon liquid smoke, optional
2 (15 ounce) cans kidney beans (light or dark or a combination), drained
1 handful cilantro, minced
1/2 small red onion, minced
1 avocado, diced
Lime wedges

Directions : View recipe directions on simplyrecipes.com

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