Vegetarian Chili

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Chili does not have to have meat to be incredibly satisfying. This recipe includes a great mix of veggies and beans so you won't even miss the meat!

What You Need To Make This Recipe

Herbs, Start Picking, Produce Parsley Italian bunch $2.99
Start Picking, Produce, Vegetables Scallions bunch $1.49
Start Picking, Produce, Vegetables Mushroom, Crimini, 1/2 lb $3.50
Vegetables, Start Picking, Produce Garlic bulb $0.99 $0.89
Start Picking, Pantry, Oils & Vinegars Olive Oil, Extra Virgin $12.99
Start Picking, Produce, Vegetables Parsnips 1 lb. $1.99
  • 16 min

    Step 1

    In a large stock pot, heat 2 tablespoons olive oil. Once hot, toss in your onions and cook for 7-8 minutes over medium heat, stirring occasionally. Season the onions with salt and pepper. Add the green pepper and parsnips and sauté for another 3-4 minutes. Add the garlic and stir together. Toss in the mushrooms and beans, give the pot a stir and cook for another 3-4 minutes. Season the pot with chopped parsley and salt and pepper to taste.

  • 30 min

    Step 2

    Add the pureed tomatoes and water and bring to a gentle simmer. Cover the pot and cook for 30 minutes over medium-low heat.

  • 5 min

    Step 3

    Slice your baguette into 1/2-inch thick slices and toast in the oven. Ladle your chili into bowls and serve with warm bread.

Ingredients

  • Onion
    1 chopped
  • Green Pepper
    1 chopped
  • Parsnips
    1/2 lb diced
  • Garlic
    3 cloves chopped
  • Crimini Mushroom
    1/2 cup sliced
  • Black Beans
    1 16 oz. can
  • Parsley
    1/4 cup chopped
  • Tomato Puree
    2 16 oz jars
  • Scallions
    1/4 cup chopped
  • Baguette
    1 sliced