Mushroom Black Bean Vegetarian Chili

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 6 servings

There are probably as many chili recipes out there as there are cooks. And while it originates in Texas, it is now at home anywhere in the country. That original recipe likely contained beef, but today we have plenty of vegetarian options. This one uses mushrooms and black beans, and includes the option of adding tempeh or ground turkey.

Ingredients

  • 1 teaspoon

    SO Chili Powder Organic
  • 2 teaspoons

    SO Garlic powder org
  • 1/4 teaspoon

    SO Cayenne Pepper Organic
  • 1 pinch

    SO Black Pepper med org
  • 2 teaspoons extra virgin olive oil

  • 2 medium onions, diced

  • 2 sweet red bell peppers (or 1 red and 1 green), diced

  • 1 1/2 pounds portobello or crimini mushrooms, cut into 1/2 inch pieces

  • 1 (28-ounce) can Italian-style diced tomatoes (recommended brand: Muir Glen)

  • 1 (19-ounce) can black turtle beans, drained and rinsed

  • 1 pound chopped tempeh or ground turkey, optional

  • 1 pinch Frontier Sea Salt

Directions

    1. Heat the oil in a large pot over medium heat*, and cook the onions and peppers until tender. Stir in the garlic powder, chili powder and cayenne pepper. Sauté until tender, then add the mushrooms and continue cooking, stirring frequently, 10 minutes, or until the mushrooms are tender.

    2. Pour the tomatoes and beans into the pot. Season with salt and pepper. Bring to a simmer, then reduce heat to low, and simmer 40 minutes, stirring every 10 minutes or so. If you prefer a runnier chili, simmer covered. For thicker chili, leave uncovered.

    *If you choose to add chopped tempeh or ground turkey, use about 1 pound, and brown in the olive oil before the onions and peppers. A little extra oil may be needed.

    For garnish

    Choose from shredded cheese, chopped onion, chopped jalapeno, chopped avocado, sour cream and cilantro sprigs.

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