Cooked - Hearty Vegetarian Chili

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💪 Nutrition 🖨️ pdf

Hearty Vegetarian Chili

https://www.tasteofhome.com/recipes/hearty-vegetarian-chili/

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9.0

¾ cups chopped baby portobello mushrooms

1 medium onion, finely chopped

½ cup chopped sun-dried tomatoes (not packed in oil)

2 tablespoons olive oil

2 garlic cloves, minced

1 package (12 ounces) frozen vegetarian meat crumbles

2 cans (16 ounces each) chili beans, undrained

2 cans (14-½ ounces each) no-salt-added diced tomatoes

½ cup water

½ cup vegetable broth

½ teaspoons chili powder

2 teaspoons brown sugar

½ teaspoon celery salt

½ teaspoon ground cumin

1 medium ripe avocado, peeled and finely chopped

Reduced-fat sour cream, optional

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In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through.
Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.

Created 26 weeks ago

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