The Pioneer Woman Tasty Kitchen
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“Meaty” Vegetarian Chili

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

Mushrooms work their magic standing in for the beef in this traditional-looking and tasting chili. Nobody will ever guess it’s meatless!!!

Ingredients

  • 2 Tablespoons Canola Oil
  • 1 whole Large Onion
  • 2 whole Bell Peppers, Red Or Green
  • 4 whole Garlic Cloves
  • 2 whole Serrano Or Jalapeno Peppers
  • 20 ounces, weight Mushrooms, White Or Portabello
  • 3 whole Tomatoes
  • 1 can (15 Oz. Size) Red Beans
  • 1 can (15 Oz. Size) Black Beans
  • 2 teaspoons Ground Cumin
  • 2 Tablespoons Chili Powder
  • 1-¼ teaspoon Salt
  • ¼ teaspoons Cayenne
  • ¼ teaspoons Black Pepper
  • 1 can (15 Oz. Size) Tomato Sauce
  • 1 cup Water Or Vegetable Broth

Preparation

Prepare vegetables: Chop onion, bell peppers and tomatoes. Finely mince garlic and serrano/jalapeno peppers (remove the hot pepper seeds if you aren’t into spicy). Chop mushrooms into a small dice. Rinse and drain beans.

Heat oil in a large stockpot over medium heat. Add onion, peppers, garlic and serrano/jalapeno. Cook until onion is translucent, then add mushrooms and stir for a few minutes. Add spices, chopped tomatoes, beans, tomato sauce and water (or broth).

Reduce heat to medium low and simmer for 20-30 minutes, stirring often.

Serve in a bowl topped with shredded cheese and sour cream, if desired. Enjoy!

For step by step recipe including photos, please see related blog post.

One Comment

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Lauren on 10.22.2011

This is an AWESOME chili! We didn’t use cayenne because we don’t like a lot of spice – the chili powder was just enough. My husband loved it!

6 Reviews

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Kelly on 6.17.2017

This tasted even better the next day, after sitting in the fridge over night!

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meg on 12.28.2012

I LOVE this recipe! I made it last year and am about to make it again tonight. As a vegetarian, I often get cravings for more “substantial,” filling foods in the winter time, especially watching my meat-eating husband scarf down hamburgers, pasta, and pepperoni pizza:) This leaves be feeling so satisfied. I top with sour cream, texas pete, and avocado.

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Jesse Green on 12.14.2011

Made this last night for me and the hunny and it was just delicious! He’s a big meat eater, and he loved it! I doubled the recipe so we’d have leftovers to eat later. Thanks for such an EASY and great recipe :)

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Lauren on 10.22.2011

This is an AWESOME chili! We didn’t use cayenne because we don’t like a lot of spice – the chili powder was just enough. My husband loved it!

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rusticsoap on 5.10.2011

Fantastic! Quick & easy too…I added a bit of agave nectar to sweeten it up a bit. Great flavors. Even my meat-loving husband enjoyed…thanks!

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