March 01, 2021

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Roasted Veggie Sauce: Chill out, vegetarians. We've got a meatless chili recipe just for you (and anyone who loves delicious food). Makes 4 Servings.


  • 4 tablespoons Sonoma Gourmet Garlic & Herbs Olive Oil, divided, plus more for serving
  • 1 large yellow onion, thinly sliced
  • 3 large garlic cloves, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons dried oregano
  • 25 oz. jar Sonoma Gourmet Roasted Veggie Sauce
  • 15 oz. can black beans, drained
  • 2 teaspoons hot sauce
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup shredded cheese, for serving
  • 1 avocado, peeled and sliced, for serving
  • Pickled jalapeños, for serving
  • 1/4 cup crema or sour cream, for serving
  • 1/4 cup chopped fresh cilantro, for serving


  1. Heat a large skillet over medium-high. Add the oil and when hot, add the onion and sauté until softened, about 5 minutes.
  2. Add the garlic, mushrooms, chile powder, and oregano. Stir to combine and sauté for another minute.
  3. Add the beans, hot sauce, honey, tomato sauce, and a few large pinches of salt and pepper. Stir to combine and let simmer for 10 minutes.
  4. Taste and add more salt, chile powder, and oregano to taste.
  5. To serve, top with shredded cheese, avocado, jalapeño, a dollop of crema, and a few pinches of cilantro.
Vegetarian chili made with Sonoma Gourmet's roasted veggie sauce and garlic herbs olive oil

In This Recipe

Sonoma Gourmet Roasted Veggie Sauce

Roasted Veggie Sauce


Sonoma Gourmet Garlic & Herbs Olive Oil

Garlic & Herbs Olive Oil


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