Smoky chipotle chili filled with vegetables. This mushroom vegetable chili is simple, delicious, and perfect for cool spring evenings.
Hi! This is Andrea from Cooking with a Wallflower. It’s a brand new month and I’m ready to share with you a perfectly cozy recipe. The kind that you’ll want on cool spring days. And filled with ingredients you probably already have in the fridge.
My sisters and I are huge fans of chili. It’s super easy to make and you can easily customize the ingredients of the chili to add only what you like. We personally like our chili filled with vegetables and mushrooms. But you can easily add ground meat and beans for a hearty bowl of comfort.
I love that chili is so comforting. It has that spicy and smoky flavor from the chipotle chili. The mushrooms give the chili texture. The corn gives the chili a hint of sweetness. And the zucchini gives it a little bit of a crunch. Every bite is so delicious. Every pot is simple to make and perfect for a weeknight meal.
Hope you’ll enjoy this bowl of chili as much as I do.
In a large sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until they have softened.
Add a medley of chopped mushrooms, cut zucchini, and sliced bell pepper. Cook for several minutes until all the vegetables have softened.
Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, corn kernels, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
Allow the chili to simmer and thicken for about 20-30 minutes.
Serve this mushroom vegetable chili warm with bread.
Andrea
- 2 tablespoons olive oil
- 4 cloves of garlic
- ½ onion, diced
- 4 large mushrooms, sliced
- 1 small zucchini, chopped
- 1 red bell pepper, diced
- 2 ¼ cups vegetable broth
- 2 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 1 14-oz can diced tomatoes
- 1 6-oz tomato paste
- 1 tablespoon granulated sugar
- 1 ½ teaspoon dried oregano
- ⅛ teaspoon all spice
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- In a large sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until they have softened.
- Add a medley of chopped mushrooms, cut zucchini, and sliced bell pepper. Cook for several minutes until all the vegetables have softened.
- Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, corn kernels, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
- Allow the chili to simmer and thicken for about 20-30 minutes.
- Serve this mushroom vegetable chili warm with bread.
Try these other great chili recipes!
Smoky Chicken and Sausage Chili
