Vegetarian Chili
 
Prep time
Cook time
Total time
 
This vegetarian chili can be made in a Dutch oven, a slow cooker or a programmable pressure cooker. It gets bold flavour from the beer. The short grain rice helps to thicken up the chili.
Author:
Recipe type: Chili
Cuisine: Vegetarian
Serves: 8
Ingredients
  • 2 Tbsp olive oil
  • 1 medium-sized yellow onion, diced
  • 2 stalks of celery, sliced
  • 2 peeled and sliced carrots
  • 2 cups mushrooms
  • pinch of salt
  • 2 cloves garlic
  • 3 tbsp tomato paste
  • Spices
  • o 1 Tbsp chili powder
  • o 2 tsp cumin
  • o 1 tsp oregano
  • o 1 tsp cinnamon
  • o ½ tsp smoked paprika (use regular paprika if you don’t have smoked)
  • 1 – 28 ounce can of tomatoes
  • 2 cups vegetable stock
  • ½ cup uncooked short-grain rice (if you don't have short-grain, use the rice you have)
  • 1 bottle, beer
  • 2 Tbsp reduced sodium soy sauce
  • 1 – 19 ounce can kidney beans, drained and rinsed
  • Toppings:
  • Shredded cheese
  • Lime wedge
  • Dried or fresh apple
Instructions
  1. Heat a Dutch oven or large pot over medium heat. Add oil, onions, celery and carrots. Sauté until softened. Season with salt. Add in mushrooms. Continue to sauté until mushrooms are browned.
  2. Add in garlic, tomato paste and spices. Cook for another minute, or until fragrant.
  3. Add in canned tomatoes, vegetable stock, rice, beer, soy sauce and kidney beans. Reduce heat, cover and allow to cook for about 30-45 minutes or until rice is done and chile is thickened. Add water if chile becomes too thick.
  4. Serve in a bowl with shredded cheese, lime wedge, and/or apple slice (shown here).
Recipe by Energize Nutrition at https://energizenutrition.ca/vegetarian-chili/