Slow Cooked Vegetarian Chili

This Vegetarian Chili is packed with so much umami from the mushrooms, you cannot tell that this is a Vegetarian dish!



  • 1 large onion, diced
  • 1 jalapeño pepper, diced, remove seeds for less heat
  • 16oz white, shiitake, or cremini mushrooms, minced
  • 6 large cloves of garlic
  • 2 tbsp of vegetable oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon or 1 cinnamon stick
  • 2 tbsp dried oregano
  • 2 tsp ground coriander
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 28oz can fire-roasted tomatoes with juices or fire-roasted tomatoes with green chilies
  • 4 cups vegetable broth
  • 1 - 15oz can garbanzo beans, drained and rinsed
  • 1 - 15oz can kidney beans, drained and rinsed
  • 1 - 15oz can black beans, drained and rinsed
  • 1 cup corn kernels, freshly boiled and cut from cobb or frozen corn kernels
  • ½ cup quinoa
  • salt and pepper to taste
  • ½ cup chopped cilantro, for garnish
  • lime, for garnish
  • sliced avocado, for garnish


  1. Preheat the oven to 300°F.
  2. In the All-Clad D7 Stovetop Slow Cooker or All-Clad D3® Everyday Stainless 6 Quart Stock Pot heat 2 tablespoons of oil over medium-low heat. When the oil is heated add the mushrooms, onions, and peppers. Sauté for 20 minutes or until the moisture from the mushrooms has evaporated.
  3. Add the garlic and cook for an additional minute until fragrant.
  4. Add the tomato paste and cook for 3-4 minutes. You want to see the paste turn a deeper color of red.
  5. Add the remaining ingredients, with the exception of the quinoa and the cilantro which, will be added at the end. Bring the pot to a simmer and simmer for 5 minutes and cover.
  6. Add to the oven and cook for 2 hours.
  7. Remove from the oven and stir in the quinoa. Return to the oven for an additional 1 hour.
  8. Remove from the oven and return to the stovetop.
  9. At this time the chili should be reduced and thickened. If the chili needs any more time, heat the pot over medium-low heat and simmer till reduced a little more. Once it is reduced by half and thickened, taste and add salt if needed.
  10. Serve over rice or alone. Top with fresh cilantro, limes, and sliced avocado.


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