Stone Ridge
Chef Paul’s

3-Bean & Mushroom Veggie Chili Recipe

2 tablespoons olive oil
1 1/2 cups chopped red onions
1 cup chopped red sweet bell peppers
2 tablespoons minced garlic
1 chipotle pepper or to taste
1 ½ lbs baby green zucchini, sliced ¼ inch
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 (15 oz.) can diced tomatoes with juice
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 (15 oz.) can great northern beans
1 (15 oz.) can tomato sauce
1 cup vegetable stock, or water
1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and chipotle peppers, and cook, stirring, until soft, about 3 minutes.
2. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes.
3. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
4. Add the tomatoes and stir well.
5. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
6. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.