A delicious and hearty vegetarian chili recipe that's perfect for warming up on a chilly day.
Heat the olive oil in a dutch oven over medium heat.
Ensure the oil is hot enough before adding the garlic to release its aroma.
Add the garlic and onion, and sauté until soft and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the carrots and celery, cooking until slightly softened.
Cut the vegetables into uniform pieces for even cooking.
Mix in the beans, tomatoes, mushrooms, and seasonings.
Rinse the canned beans to reduce sodium content.
Pour in the tomato sauce and vegetable broth, then bring to a simmer.
Adjust the amount of broth based on your desired chili consistency.
Cover and simmer the chili for at least 1 hour, stirring occasionally.
The longer you simmer, the more the flavors meld together.
Serve the chili hot, garnished with avocado, green onion, and shredded cheese.
Serve with a side of crusty bread or tortilla chips for added texture.
