Mushroom Chili

Ingredients

• 1 yellow onion
• 1 red bell pepper
• 1 lb. mushrooms*
• 5 cloves garlic
• 28 oz. can crushed tomatoes
• 1 cup vegetable broth (or more)
• 15 oz. can black beans
• 15 oz. can pinto beans (or kidney beans)
• 1 1/2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. dried oregano
• Toppings (optional): avocado, fresh cilantro, sliced green onion, vegan sour cream, vegan cheese, tortilla chips, hot sauce

Instructions

1. 1

   Dice onion and bell pepper. Chop mushrooms (tough stems removed).

2. 2

   In a large stockpot over medium-high heat, sauté onion and bell pepper for about 6-7 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)

3. 3

   Meanwhile, mince garlic.

4. 4

   When onion is softened, add spices: chili powder, cumin, smoked paprika, and oregano. Stir. Then add garlic and mushrooms. Stir again and sauté 2-3 minutes.

5. 5

   Add crushed tomatoes, broth, and both beans (rinsed and drained).

6. 6

   Bring to a light boil. Then cover, reduce heat, and let simmer for about 25 minutes.

7. 7

   Serve with any desired toppings. (I like avocado and hot sauce.)