Simple veggie chili (not spicy!)

I skip the chili powder in this recipe but free to add it if you have it on hand. :)

Course Main Course, Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Lisa Lansing


  • 1-2 handfuls sliced mushrooms (use as many as you want)
  • 200 ml water (a little less than 1 cup)
  • 1 bay leaf
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 70 grams tomato paste (~1/4 cup)
  • 400 grams diced tomatoes (1 can)
  • 450 grams mixed veggies (beans, corn, carrots, red bell pepper, green beans, onion) (3-4 cups)
  • 1/2 lemon, juiced


  1. Heat a large saute pan (or a large pot) over medium-high heat. Add the water, mushrooms, bay leaf and seasonings. Stir well and saute for 5 minutes or until mushrooms shrink and release water.

  2. Stir in tomato paste, diced tomatoes, and veggies. Bring to a boil and simmer for 10-15 minutes stirring occasionally (so the liquid reduces and the sauce thickens). Lower the heat slightly if the sauce starts to stick to the bottom and stir more often.

  3. Remove from heat, let cool slightly, and stir in the juice from half a lemon.

  4. Serve with potatoes, rice, pasta, or your favourite starch!

Recipe Notes