Name: Easy Vegetarian Chili with Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 cloves garlic, finely chopped; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 1/2 teaspoons dried oregano; 1 teaspoon smoked paprika; 1 1/2 teaspoons salt; 8 ounces (225 g) mushrooms, chopped; 1 (28-ounce) can crushed or diced tomatoes; 1 cup (240 ml) vegetable stock or water; 2 (15-ounce) cans kidney beans, drained and rinsed; 1 (15-ounce) can corn, drained; 1 tablespoon lime juice

This is a simple, vegetable-heavy chili that comes together in one pot in about 45 minutes. Mushrooms give it a meaty texture and savoury flavour, while carrots, peppers and corn add sweetness and colour.

To get the most from the mushrooms, let them cook until their liquid has evaporated and they start to brown before adding the tomatoes. Simmered while still wet, they turn rubbery and add little flavour.

The spices go in early, with the vegetables, so they cook in the oil rather than sitting raw in the sauce. Cumin and chili powder give it a classic chili flavour, and oregano adds an earthy note. The original recipe used basil as well, which tasted out of place, so this version swaps it for smoked paprika.

Drain and rinse the beans and corn. The canning liquid makes the chili taste tinny and salty. Serve with rice, tortilla chips or baked potatoes, and top with cheese, sour cream or avocado.