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Chili

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

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

Instructions
 

  • Heat the oil over medium high heat and sauté the onions and peppers until the vegetables are soft, about 5 minutes.
  • 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.
  • Add the garlic, chili powder, cumin, oregano, coriander, bay leaves, and cook until the spices are fragrant, 1 to 2 minutes.
  • 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.
  • 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.
Keyword Chili