Ingredients
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2 teaspoons olive oil
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4 garlic cloves, minced
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1 large onion, diced
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2 medium carrots, diced
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1 stalk celery, diced
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1 (15 ounce) can pinto beans, rinsed
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1 (15 ounce) can kidney beans, rinsed
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2 large fresh tomatoes, diced
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jalapeno pepper, diced
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1 (8 ounce) can mushrooms, sliced, reserve liquid
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2 teaspoons dried oregano
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2 teaspoons dried basil
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2 teaspoons smoked paprika
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1 tablespoon chili powder
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1 (15 ounce) can tomato sauce
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vegetable broth, as needed
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corn tortilla, crumbled
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grated cheese
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crumbled blue cheese
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sliced green onion
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sliced black olives
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sour cream
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sliced avocado
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Instructions
- Heat oil in a dutch oven over medium heat. Add garlic and onion and saute until soft and lightly carmelized. Add carrots and celery and saute for about 5 minutes.
- Add beans, tomatoes, jalapeno peppers, mushrooms, seasonings and tomato sauce. Cover and simmer over low for at least 1 hour and up to 6. Add liquid from mushrooms and broth as you check your chili, about every 15 minutes. Some people like it really thick and others want it more soup-like. You decide which you prefer!