This chili is so packed full of veggies, you will not miss the meat – I promise you!
I have been known to eat a bowl of this chili like it’s salsa with a bag of tortilla chips! Don’t judge – just try it!
There is a lot of chopping involved and a lot of spices to gather, so I like to do all of that ahead of time. I throw all the veggies in a big bowl. I measure the spices in a measuring cup. I open all the cans. Drain & rinse the beans. Set everything aside until ready to use. You could easily do all of the prep work a day or 2 in advance.
As far as the broth / beer goes. Use whatever you have on hand or prefer. I would start with 1 1/2 cups of broth ( or 1 bottle / can of beer ) and let it cook down a little. If it’s too thick, add more. You can even use broth and beer! Taste and adjust it to your liking.
Here are the fresh veggies that you’ll need:
1 large or 2 small Red Onions, chopped
1 Red Bell Pepper, seeded and chopped
1 Yellow Bell pepper, seeded and chopped
1 or 2 Zucchini, depending on their size, quartered
( cut in half, then in half again) sliced thin
1 bag of Shredded Carrots –
( or grate your own – it will easily take 4-6 carrots )
16 oz Pre-sliced Button Mushrooms
( of course you can get whole mushrooms and slice them -or- quarter them if you want chunks! That is delish if you love mushrooms! )
4 Cloves of Garlic, minced
Here are the spices & seasonings you’ll need:
3 Tbsp Ground Chili
3 Tbsp Paprika
1 Tbsp + 1 tsp Ground Cumin
2 Tbsp Kosher Salt
1/2 tsp Onion Powder
2 tsp Garlic Powder
1/2 Tbsp Dried Oregano
1/2 tsp – 1 tsp Cayenne ( depending on heat preference )
2 tsp kosher salt
A few (like 12) good cranks of fresh cracked pepper
( or a tsp of black pepper )
By the way, you can make this seasoning ahead of time and store in a small mason jar and use it wherever you want chili / taco seasoning. It makes about 1/2 cup.
You’ll also need:
2 – 15 oz cans Fire Roasted Tomatoes
1 – 29 oz can Tomato Puree
2 – 15.5 oz cans of Black Beans, drained and rinsed
1.5 – 2 cups Vegetable -or- Chicken Broth ( or a Bottle of Beer )
3 – 4 Tbsp Olive or Veggie Oil
2 tsp Salt & 1/2 tsp pepper – for cooking veggies
Optional: 1 bag of frozen sweet white corn ( I use it, depending on my mood )
Garnish and/or serve with any of these options:
Finely chopped Red Onion
Rice, Quinoa or Orzo
Saltines or Oyster Crackers
This is what you’ll need to do:
1) In a large stock pot with a lid, drizzle in about 2 Tbsp oil then all of the chopped veggies. Toss in 2 tsp of kosher salt & a few good cranks on the pepper mill.
2) Sauté veggies over medium heat, stirring occasionally. You may need to add more oil if it feels dry. Keeping the lid on will help with the veggies sweat down faster. It could take up to 20 minutes.
3) When the veggies are tender/crisp, add in the fire roasted tomatoes, tomato puree, all of the chili seasonings. Stir & mix everything together.
4) Add in the broth ( or beer ) and the black beans – add corn if using. Thoroughly mix and let simmer over low heat for a good 30 minutes.
You’ll want to the lid partially covering to pot. This will allow the chili to cook down a little bit, but not too fast. It will also save your stovetop from splatters! You’ll also want to go in there and stir it to make sure nothing is sticking to the bottom of the pot!
5) After 30 minutes. Taste it, carefully it will be hot, and adjust it to your liking.
Make sure it’s at the thickness you want, too! Some like it thick & chunky. Some like it more soupy. If it’s too thick, add more liquid – if you want it thicker, let it cook down a little more with the lid off! If you want it even thicker, you could always add some masa flour to it. I would do a Tbsp at a time and give it some time to let it do it’s job! Just don’t use straight flour. Leftovers thicken up quite a bit, so keep that in mind as well.
6) Top each bowl with preferred garnishing. Serve with either cornbread or tortilla chips on the side. I usually have everything set out in bowls on the counter so each person can make it the way they want.
It freezes nicely. I just put any leftovers in a freezer safe Ziploc bag. Lay it down flat to store in freezer. When you want to have it again, just thaw in the fridge first. Pour it back into a pot and slowly reheat it.