My tried and trusted vegetarian chili

I’ve been making this chili for 5 years, since the moment I decided to start cooking without meat. Since then, I’ve tweaked the spice mix until I found the perfect balance. This dish is always a great success whenever I make it (it’s my bf’s favourite dish!) and it will please vegetarian and meat eaters alike!

1 yellow or red onion
2 cloves garlic
1 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika powder
1 tsp dried oregano
1/4 tsp cinnamon
1/4 to 1/2 adobo sauce, or chipotle paste, or chipotle powder (or regular chili powder, or more paprika, either smoked or regular)
1 bell pepper (color of your choice, but I usasally go for red), skip if not in season or use frozen
250 g (~9 oz) button mushrooms
1 can diced tomatoes (400g – 14 oz)
1 small can kidney bean (about 250g – ~9 oz cooked beans)
1 tbsp tomato ketchup OR 1/2 tbsp tomato paste + 1/2 tbsp apple cider vinegar
salt (or tamari)
vegetable oil

Optional Add-ins:
diced zucchini
butternut or red kuri squash
diced sweet potato
sweet corn
more pepper
kale
cooked quinoa or bulgur

To Serve:
chopped cilantro and/or scallion
queso fresco or grated cheese
sour cream (vegan or regular)
roasted veggies
tortilla chips/strips
avocado/guacamole
rice

View the full recipe at Lemon Pie and Tie&Dye →