Vegetarian Chili

3 containers (8oz each) Mushrooms, minced small chunks in food processor 

1 medium purple onion or yellow, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 celery stalks, sliced

4 garlic cloves, minced

1/2 tsp salt

1 tsp pepper

2 TBLS chili powder

2 tsp cumin powder

1 1/2 tsp smoked paprika spanish style

1 tsp oregano

 1 tsp ancho chili powder (or chipotle chili powder)

28 ounce crushed fire roasted tomatoes

2 cups vegetable broth

1 can kidney beans, rinsed

1 can northern beans, rinsed

1 can black beans, rinsed

In a large frying pan brown minced mushrooms in olive oil for a LONG time, until liquid is released and moisture is gone and it starts to brown and darken. This takes a long time, so start this first then chop your other veggies. put your mushrooms in a food processor and chop until small chunk size. I pulsed my too small.  When you sauté I add in pepper as it cooks. 

Then in another pot that will cook the chili add onion, bell peppers and celery with olive oil and sauté for 5-7 mins. I add pepper as these cook also. I love lots of pepper

Then add in garlic, cook 1 minute

Then add spices

Then add tomatoes, broth, and rinsed beans. 

Simmer until veggies are tender 30-1hr. 

PRINTABLE RECIPE