Vegan Mushroom Chili Ultimate Vegan Chili Food

VEGAN MUSHROOM CHILI

Steps:

• Mince Baby Bella mushrooms with knife and cutting board, or by briefly pulsing in food processor in small batches.
• Heat oil in large pot on medium-high heat x 15-20 seconds, then add minced mushrooms, chopped onion, chopped bell pepper, minced jalapeño, and minced garlic.
• Saute for 15-20 minutes on medium-high heat until mushrooms are well-cooked with no visible water collections on the bottom of the pot.
• Add remaining ingredients--beans, tomato sauce, fire-roasted tomatoes, cumin, chili powder, sugar, and salt.
• Simmer for another 15 minutes on medium heat.
• Add chopped cilantro just prior to serving, saving a small amount of cilantro for garnishing individual bowls.

ULTIMATE VEGAN CHILI

Steps:

• Heat oil in Dutch oven over medium-high heat. Add onion, and saute 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and saute 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
• Add beans, carrots,tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

BLACK BEAN CHILI WITH MUSHROOMS

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.