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Mushrooms work their magic standing in for the beef in this traditional-looking and tasting chili. Nobody will ever guess it’s meatless!!!
Prepare vegetables: Chop onion, bell peppers and tomatoes. Finely mince garlic and serrano/jalapeno peppers (remove the hot pepper seeds if you aren’t into spicy). Chop mushrooms into a small dice. Rinse and drain beans.
Heat oil in a large stockpot over medium heat. Add onion, peppers, garlic and serrano/jalapeno. Cook until onion is translucent, then add mushrooms and stir for a few minutes. Add spices, chopped tomatoes, beans, tomato sauce and water (or broth).
Reduce heat to medium low and simmer for 20-30 minutes, stirring often.
Serve in a bowl topped with shredded cheese and sour cream, if desired. Enjoy!
For step by step recipe including photos, please see related blog post.