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A spicy but flavorful chili recipe. Trust me, you won’t miss the meat! We love to pair this with one of our favorite microbrews.
Ingredients
- 1/3 cup olive oil
- 2 cups sliced fresh mushrooms
- 1 cup finely chopped onion
- 1 cup chopped carrot
- ¾ cup chopped green bell pepper
- ¼ cup chopped celery
- 1 tablespoon minced garlic
- 1 tablespoon chili powder, or more to taste
- 1 tablespoon ground cumin
- 1 1/8 teaspoons salt
- ¾ teaspoon ground black pepper
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- 1 (28 ounce) can whole peeled tomatoes with juice
- 3 cups black beans, undrained
- ½ (6 ounce) can tomato paste
- ¼ cup red wine
- ¾ teaspoon hot pepper sauce (such as Tabasco®)
- 2 cups water
Directions
Step 1
Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
Step 2
Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
Step 3
Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 224 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat1g | 7% |
| Sodium930mg | 40% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber10g | 34% |
| Total Sugars6g | |
| Protein8g | |
| Vitamin C29mg | 146% |
| Calcium99mg | 8% |
| Iron4mg | 23% |
| Potassium795mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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