Incredibly Easy Vegetarian Black Bean Chili

Now that the weather has finally cooled off here, I’ve been in the mood for soup.  This chili is hearty and hits the spot on a cool winter’s day!  As an added bonus, it’s incredibly simple to make. 

I forgot to take a picture, but this was really good – trust me!

 

Vegetarian Black Bean Chili

Ingredients:

  • 2 cups sweet onions, chopped
  • 2 tablespoons olive oil
  • 1/2 lb mushroom, sliced
  • 1 (15 ounce) can corn kernels
  • 3 garlic cloves, minced
  • 2 (15 ounce) cans black beans, rinsed and drained (I used some fresh that I made)
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 dash hot pepper sauce

Directions:

In a large pot, sauté onions in oil for 5 minutes.

Add mushrooms and garlic; sauté 5-6 minutes, until vegetables are crisp-tender.

Transfer these and all of the other ingredients to a crock pot. Add 15-24 ounces of water to desired consistency. Cook on medium heat for several hours.

Serve as is, or with sour cream and cheese.

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