Cooking with Aubrey

Eight Vegetable Chili with Mushrooms

Can you think of a better winter recipe than chili? It’s one of my favorites and there are so many variations that one can never get bored. Eyeing this recipe from the Food Network, I was skeptical about adding zucchini and portabella mushrooms to my chili. I was glad I did, because it was a tasty meal and chock full of vegetables.  Enjoy this hearty chili to help warm you up after a satisfying winter run.

Eight Vegetable Chili with Mushrooms


  • Olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 celery stalks, chopped
  • 2-­3 carrots, chopped
  • 1 yellow pepper, chopped
  • 1 zucchini, chopped
  • 5 portabella mushroom caps, chopped
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • ¼ tsp cayenne
  • 1 ¼ tsp sea salt
  •  4 tomatoes, chopped
  • 1 cup frozen corn
  • 2 cans black beans, drained and rinsed
  • 1-14oz can tomato sauce
  •  1 ½ cups water 
  • Optional garnish; chopped cilantro, sour cream, shredded cheese, avocado  



  1. Heat the olive oil in a large pot. Add the onions and saute for 3 minutes. Add the garlic and  cook for 1 minute. 
  2. Add the celery, carrots, pepper, zucchini and mushrooms. Saute for about 6 minutes. 
  3. Add chili powder, cumin, salt, and cayenne and stir until vegetables are coated and the spices are fragrant.
  4. Add in the chopped tomatoes, frozen corn, black beans, tomato sauce, and water bring to a  boil. 
  5. Reduce to a simmer and let it cook for 20 minutes. 
  6. Serve with desired garnishes on top. 


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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