A delicious and hearty vegetarian chili packed with vibrant vegetables and bold spices, perfect for a cozy meal.
Heat a drizzle of oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions.
Add the chopped onions, carrots, and minced garlic to the pan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the diced green and red bell peppers, celery, and chili powder, cooking until the vegetables are tender.
Adjust the chili powder to your preferred spice level.
Add the sliced mushrooms and cook until they release their moisture.
Cook until the mushrooms are golden and fragrant.
Stir in the canned tomatoes, kidney beans, and corn kernels.
Drain and rinse the beans if using canned to reduce sodium content.
Season with cumin, oregano, and basil, then bring the mixture to a boil.
Taste and adjust seasoning as needed.
Reduce the heat to medium, cover, and simmer for 20 minutes, stirring occasionally.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the chili hot, garnished with your favorite toppings like fresh cilantro or shredded cheese.
Pair with crusty bread or tortilla chips for a complete meal.
