Perfect for “Meatless Mondays” this veggie chili is tasty and satisfying too. Spicy veggies, mushrooms and beans topped with cool condiments: tomatoes, pickles Crème Fraiche makes it a family fave any night of the week!
Author: this little italian
Recipe type: Lunch, supper or potluck
Cuisine: Tex Mex
Serves: Serves 6
Ingredients
2 small white onions, small chop
1 shallot, diced
8 oz mushrooms, sliced (I used Chanterelles, but cook with what you love!)
1 cup yellow corn
4 oz can green chiles
15 oz can white northern beans with liquid
15 oz can pinto beans with liquid
15 oz can red kidney beans with liquid
32 oz can diced tomatoes in juice
For garnish
Mexican cheese, shredded
Cornichons, chopped (Cornichons are made with mini gherkin cucumbers, one to two inches in length and harvested before reaching full maturity for an extra-tart bite.)
Roma tomatoes, diced
Creme Fraiche
Olive Oil
Seasonings - I like to pre-mix these and season and I go.
1 TSPN chili powder
1 TSPN cumin
1 TSPN oregano
1 TSPN parsley
1 TSPN smoked paprika
½ TSPN coriander
Salt & Pepper
Instructions
This recipe is a one-pot wonder - LOL! Over medium heat, add the olive oil a few turns around a deep large pan or stock pot. Add onions, shallot and mushrooms. Season with salt & pepper. Cook until onions become translucent and mushrooms are soft, about 5 minutes.
Add the corn, green chiles and all the beans. Season with a little more salt & pepper. Add the canned tomatoes, stir, season with pre-mixed seasonings. Bring to a simmer, cover and lower heat a bit. Cook for 60 minutes, stirring every 10 minutes or so.
Serve hot and don't forget to garnish!
Notes
Garnish with cheese, tomatoes, Cornichon and Crème Fraiche. Serve with corn chips, or flour tortillas.
Recipe by This Little Italian at https://thislittleitalian.com/veggie-chili/