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Chili

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Chili
  • 3 tbsp olive oil
  • 1 large onion chopped (about 1 cup)
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1/2 cup cremini mushrooms finely diced
  • 1/2 tsp salt
  • red pepper flakes to taste (I used 1 tsp, it was spicy, but not burn-your-head-off spicy...)
  • 3 cloves garlic finely chopped
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • bay leaf
  • 1 28 oz can crushed tomatoes
  • 1 19 oz can kidney beans rinsed and drained
  • 1 19 oz can lentils rinsed and drained
  • 1 zucchini
  • water as needed
  • avocado, green onions, plant-based sour cream, tortilla chips, for serving

Method
 

  1. Heat the oil over medium high heat and sauté the onions and peppers until the vegetables are soft, about 5 minutes.
  2. Add the mushrooms, season lightly with salt and red pepper flakes, and continue to cook, stirring as needed, until the mushrooms begin to brown around the edges.
  3. Add the garlic, chili powder, cumin, oregano, coriander, bay leaves, and cook until the spices are fragrant, 1 to 2 minutes.
  4. Stir in the canned tomatoes and bring to a simmer. Lower heat and cook for about 5 minutes, adding more water if the chili gets too thick.
  5. Add the beans and lentils and cook until thickened, about 5 minutes longer. Stir in the zucchini and cook for 5 minutes. Adjust spices and salt to taste then remove from heat. Serve with tortilla chips, garlic toast, avocado, lime wedges, and/or plant-based sour cream/queso/shredded cheese.