Try making this recipe for mussels marinara for a wonderful evening at home. Over linguine, fresh mussels are cooked in a fiery tomato broth. Candlelight, crusty French bread, and a bottle of wine provide the perfect ambiance.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ¾ cup chopped celery
- 1 tablespoon chili powder
- 1 ½ cups chopped fresh mushrooms
- 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
- 1 (19 ounce) can kidney beans with liquid
- 1 (11 ounce) can whole kernel corn, undrained
- 1 tablespoon ground cumin
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
Instructions
- Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
- Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
Reviews
we use xauliflower too, fresh is best of course
I was looking for a good base recipe, and this is it. You can add whatever vegetables you like to this recipe. I used sweet potatoes, corn, onions, and zucchini.
This was a very easy chili recipe with simple ingredients that are on hand. I added a can of black beans and didn’t add carrots, it was very good, I will be making again.
I added extra cumin and chili powder, and a little bit of the leafy celery tops, this was delicious. With the mushrooms my husband didn’t even miss the meat!!! Yum
Simple and delicious.
I love this recipe! Needed a delicious recipe with tons of veg after not having enough at Christmas and the New Year. I was SO thrilled at the taste of it. I followed one person’s feedback and added salt. I also added butter beans just to have more beans (I think one person also added more beans). That’s it – didn’t change anything else. Oh, added quite a bit more of the chili powder (I’m from Malaysia and we eat everything spicy over here). Thanks so much, Tia the Baker. I’m definitely gonna make it again.
This is my favorite veggie chili. I put a square of corn bread on the bottom of my bowl, add the chile, then top with grated cheese, sour cream, scallions. It is the yummiest!
It is very easy indeed. I added several different types of beans to make it more meaty. I also added harissa to kick up the heat a bit. This is now my go to chili recipe,
Good base recipe for sure, but as others have said, I used two cans of beans, I wish I’d cut the cumin, and it definitely needs salt and pepper.
It’s one of our favorites. We love it. I add whatever fresh veggies I have available!
I subbed diced tomatoes for whole, added some cumin and paprika. It’s very good.
I thought was very easy to put together plus I put a pinch of cayenne powder in it to give it a kick
I made this and it was delicious! Thank you for sharing.
Great recipe, but for the last step: set the stove to simmer (not medium) after bring the chili to a boil.
Delicious! I only wish I had made more because there were no leftovers!!
I absolutely love this Chili. It’s very easy to make.I cook mine slowly all day on the stove top. I add additional peppers to mine and two different kinds of mushroom. Freezes well as I am the only person in the household that eats it. I always have extra for my stepson and mother in law.
Great recipe! I’ve just recently tried more vegetarian recipes in my quest to forget about meat, and this is one of the better ones I’ve tried. SO much flavor! I followed the recipe but added Zucchini since I had some that needed to be used, and I put in some tomatoes with roasted chili peppers in it to give it a boost. Very tasty!
A bit bland but good. I didn’t put any mushrooms in, and drained the corn and beans. It made 10 (1 cup) servings – Carbs 30g, Fat 2g, Protein 8g, Cal 162.
It was really good. I added zucchini because I had some.
I forgot to add cumin and still loved it. Next time I will be sure to add it and see the difference . I will recommend it to my vegetarian friends
Super good, super easy! I’m making more vegetarian dishes and this dish is a winner. I followed the recipe exactly, only added a Tbsp or two of water towords the end. In rotation here1