Vegetarian Chili

• 3 Portabella mushroom caps, washed, with gills removed, diced into 1" cubes
• 1/3 c. tamari sauce
• 1/3 c. olive oil
• 1/3 c. balsamic vinegar
• 1 chipotle chile, minced
• 3 cans pinto beans
• 1 8-oz. can tomato sauce
• 1 cup vegetable broth or stock
• 1 bottle beer
• 3 cloves garlic, minced
• 2 tbsp. New Mexico or other chile powder
• 2-3 tsp. comino powder (ground cumin)
• 1 tbsp. oregano
• 1 tsp. basil
• 2-3 tbsp. corn meal, yellow or white
• Additional oil for sauteing

1. Combine tamari, olive oil and balsamic vinegar. Add diced mushrooms. Marinate 15 minutes. Drain mushrooms
2. During the last five minutes the mushrooms are marinating, heat olive oil in a 2-quart casserole until fragrant. Add garlic and drained mushrooms. Saute until mushrooms are slightly browned, about five minutes.
3. Add chile powder, cumin, oregano, and basil. Saute for one more minute.
4. Add drained beans, tomato sauce, chipotle chile, beer, and vegetable broth or stock. Bring to a boil, then reduce heat to simmer. Simmer 15 minutes. Add corn meal (the amount added will depend on how thick you like your chili). Stir to blend.
5. When chili has reached the desired thickness, adjust seasonings to taste. Serve over steamed rice or with tortillas or corn bread.

mushroom caps, tamari sauce, olive oil, balsamic vinegar, chile, pinto beans, tomato sauce, vegetable broth, garlic, new mexico, comino powder, oregano, basil, corn meal, sauteing

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-1209694 (may not work)