Mushroom Vegetable Chili
Author: Andrea Giang
Smoky chipotle chili filled with vegetables and mushrooms. This mushroom vegetable chili is simple, delicious, and perfect for cool spring days.
Ingredients
  • 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
Instructions
  1. 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.
  2. Add a medley of chopped mushrooms, cut zucchini, and sliced bell pepper. Cook for several minutes until all the vegetables have softened.
  3. 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.
  4. Allow the chili to simmer and thicken for about 20-30 minutes.
  5. Serve this mushroom vegetable chili warm with bread.
Recipe by Ask Anna at https://askannamoseley.com/2022/05/mushroom-vegetable-chili/