Vegetarian Chili

Makes: 6 servings (9-10 cups) Total time: 45 minutes

HEAT:
22Tbsp. olive oil
ADD:
22cups chopped white onions
88oz. button mushrooms, sliced
11Tbsp. minced fresh garlic
22cups chopped green cabbage
11cup sliced celery
12 1/2cup shredded carrot
22tsp. ground cumin
22tsp. dried oregano
22tsp. paprika
11tsp. ground coriander
12 1/2tsp. cayenne pepper
STIR IN:
11can diced tomatoes in juice (14.5 oz.)
11can crushed tomatoes (14.5 oz.)
11cup low-sodium vegetable broth
ADD:
11can black beans, drained and rinsed (15 oz.)
11yellow bell pepper, charred, peeled, and diced
Salt and black pepper to taste
Sliced avocado

Heat oil in a large pot or Dutch oven over medium until it shimmers.

Add onion, mushrooms, and garlic; sweat until onion is translucent, 5 minutes. Add cabbage, celery, carrot, cumin, oregano, paprika, coriander, and cayenne; partially cover pot. Reduce heat to medium-low, and sweat mixture until vegetables are tender, about 10 minutes.

Stir in diced tomatoes, crushed tomatoes, and broth. Bring chili to a simmer and cook until thickened, 10 minutes more.

Add beans and bell pepper; season with salt and black pepper. Serve chili over Cheesy Macaroni and top with avocado.

Nutrition Information
Per serving: 198 cal; 5g total fat (1g sat); 0mg chol; 603mg sodium; 33g carb; 9g fiber; 7g protein

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