Vegan Mushroom Chili - Ultimate Vegan Chili

Ingredients

• 18 ounces portobello or button mushrooms
• 3 tbsp olive oil or vegetable broth
• 1/2 large onion (finely minced)
• 1/2 green bell pepper (finely chopped)
• 1/2 red bell pepper (finely chopped)
• 4 cloves garlic (finely minced)
• 1 (14-oz) can diced tomatoes
• 1 (15-oz) can kidney beans (rinsed and drained)
• 1/2 (3-oz) can tomato paste
• 3 1/2 cups vegetable broth
• 1 tbsp chili powder
• 1/4 tsp cayenne pepper ( or more to taste)
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp ground cumin
• 1 tsp maple syrup
• 1/2 tsp salt
• avocado
• vegan sour cream
• vegan mozzarella

Instructions

1. 1

   --- Prepare the mushrooms. ---

2. 2

   Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".

3. 3

   In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.

4. 4

   --- Cook the veggies. ---

5. 5

   To the same pot, add the remaining 1 tbsp of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.

6. 6

   --- Simmer & serve. ---

7. 7

   Dilute tomato paste with 1 cup of vegetable broth and add to pot.

8. 8

   Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.

9. 9

   Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.

10. 10

    Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.