Few things are more inviting than a bubbling pot of aromatic chili after a long day. This quick, easy, and low-calorie vegetarian version pairs meaty button mushrooms with red kidney beans and traditional chili spices to create a satisfying and warming meal that tastes like it’s been simmering on the stove all day. The additions of tart, umami-filled sundried tomatoes and a crusty toasted baguette make this a dish to please everyone at your table.
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You Will Need
Prepare the Ingredients
Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Peel and finely dice onion. Coarsely chop sun-dried tomatoes into thin slivers. Slice mushrooms. Coarsely chop parsley.
Sauté the Vegetables
In a large pot, sauté the onion and 1 tsp. olive oil for 1 minute, until slightly translucent. Add the mushrooms and sun-dried tomatoes and sauté until softened, about 5 minutes. Add 2 cups water and the bouillon cube, stirring until the cube has completely dissolved.
Finish the Chili
Add tomato paste, kidney beans (including juice from the can), chili powder, and cumin to the pot. Bring chili to a boil and reduce heat to low. Let chili simmer for 10 minutes. Season with a pinch of salt and pepper.
Toast the Baguette
Halve the baguette lengthwise. Brush halves with a bit of olive oil. Place on the baking sheet and bake for 5-8 minutes, or until desired crustiness is achieved. Remove from oven and keep warm until ready to serve.
Plate the Dish
Ladle the chili into bowls. Garnish with fresh parsley. Pair with toasted baguette half.