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Umami Chili _Photo_10262018_680_kraken
Umami Chili Extended Only

Time required:
1 hr 30 min

Note: Nutritional information above has been estimated. Results may vary. Information is provided for convenience and does not constitute professional nutritional advice.

(4 Servings)

  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • ½ pound of white button mushrooms, chopped
  • 1 whole Yellow Bell Pepper, Seeded And Diced
  • 1 whole Green Bell Pepper, Seeded And Diced
  • 2 whole Carrots, Peeled And Diced
  • 2 stalks Celery, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 3 cups Vegetable Broth
  • 1 can (12 To 14 Ounces) Plain Tomato Sauce
  • 1 can diced tomato (10 Ounce)
  • 1/2 teaspoon Salt, More To Taste
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder
  • 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1 can Garbanzo Beans, Drained And Rinsed
  • 1 can Black Beans, Drained And Rinsed
  • 1/4 cup  Cornmeal
  • 1/2 cup Warm Water


  1. In a large pot, heat the oil over medium heat.
  2. Add the garlic, onion, bell peppers, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until tender.
  3. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.
  4. Pour in the broth, tomato sauce, and diced tomato. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  5. Add the beans and mushroom, stir, then cover and simmer for 30 more minutes.
  6. Mix the cornmeal with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.



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