Warm Winter Vegetarian Chili

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 cup mushroom, chopped
• 1 tablespoon worcestershire sauce (this can be omitted to make the stew vegan.)
• 28 ounces diced tomatoes
• 1 cup tomato sauce
• 2 cups vegetable stock
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 zucchini, chopped
• 5 medium carrots, chopped
• 19 ounces red kidney beans, drained and rinsed
• 19 ounces black beans, drained and rinsed
• 19 ounces chickpeas, drained and rinsed
• 19 ounces kernel corn
• 3 tablespoons chili powder
• 1 tablespoon hot sauce
• 1 teaspoon dried red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper

Recipe

• 1 in a large pot, saute the chopped vegetables in olive oil along with the chili powder, dried herbs, crushed red pepper flakes and ground black pepper until softened and fragrant, about 5 minutes.
• 2 add the beans and corn to the pot, then add the tomatoes, tomato sauce, vegetable stock, worcestershire sauce (if using) and hot sauce.
• 3 bring slowly to a boil.
• 4 let simmer over low heat for 30 minutes or until the vegetables are tender, stirring occasionally.