Vegetarian Chili

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 chipotle chilis in adobo sauce, rinsed and minced
• 8 ounces cremini mushrooms, chopped
• 1 packet vegetarian crumbles - Morningstar or Boca Ground Crumbles
• 3 tablespoons tomato paste
• 2 teaspoons paprika
• 3/4 teaspoon celery seed
• 2 15-oz. cans of Bush Chili Beans - mild or medium - half drained
• 1 15-oz. can of black beans - half drained
• 2-3 large carrots, chopped
• 3/4 cup frozen corn kernels
• 2 tablespoons tamari
• 2 tablespoons Worschetshire sauce
• 1/2 cup sharp cheddar cheese, shredded

1. In a dutch oven saute onion over medium high for about 7-10 minutes until softened.
2. Add garlic and chipotle chilis and sautee for a minute more.
3. Stir mushrooms into onions, garlic and chilis and let cook 4-5 minutes until softened.
4. Add vegetarian crumbles, tomato paste, paprika, celery seed and 1 cup of water. Stir and let simmer about 4-5 minutes.
5. Stir in beans, carrots, tamari and Worcestershire sauce. Cover and let simmer for about 45 minutes and then add frozen corn and let heat through. Serve with cheddar cheese sprinkled on top.

olive oil, onion, garlic, cremini mushrooms, crumbles , tomato paste, paprika, celery, black beans, carrots, frozen corn kernels, tamari, worschetshire sauce, cheddar cheese

Taken from food52.com/recipes/5834-vegetarian-chili (may not work)