Ingredients
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1 tablespoon extra virgin olive oil
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1 1/2 cups mushrooms, chopped
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1 large onion, chopped
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2 celery ribs, chopped
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3 garlic cloves, minced
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1 tablespoon chili powder
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1 tablespoon dried oregano
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1 teaspoon cumin
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1/4 teaspoon salt
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2 (15 ounce) cans pinto beans
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1 (14 1/2 ounce) can no-salt-added diced tomatoes
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2 bell peppers, chopped
Instructions
- In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
- Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.