Spicy Black Bean Chili

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 8 ounces button mushrooms, finely chopped
• 2 8 ounce packages imitation meat crumbles*
• 1 cup ale beer
• 3 tablespoons tomato paste
• 1 chipotle chili in adobo sauce, chopped
• 1 tablespoon smoked paprika
• 2 teaspoons chili powder
• 3 15 ounce cans low-sodium black beans, rinsed and drained
• 1 cup carrots, finely diced
• 2 tablespoons low-sodium soy sauce

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and bell pepper and saute, stirring occasionally, until onions begin to brown, about 10 minutes. Add garlic and saute 30 seconds. Add mushrooms and saute until they begin to brown, about 4 minutes. Add crumbles, beer, tomato paste, chipotle chili, paprika, oregano and chili powder and bring mixture to a boil.
2. Add beans, carrots and soy sauce and bring to a boil. Cover, reduce heat to medium-low and simmer 40 minutes or until carrots are tender.
3. *Note: For testing purposes only, we used MorningStar Farms Grillers Crumbles.

onion, green bell pepper, olive oil, garlic, button mushrooms, imitation meat crumbles, ale beer, tomato paste, paprika, chili powder, black beans, carrots, soy sauce

Taken from food52.com/recipes/33601-spicy-black-bean-chili (may not work)