Meatless Mushroom & Black Bean Chili

• 2 tablespoons olive oil
• 1 pound portobello mushrooms, coarsely chopped
• 2 medium onions, chopped
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 3 tablespoons brown sugar
• 2 tablespoons chili powder
• 2 garlic cloves, minced
• 1-1/2 teaspoons ground cumin
• 1 can (6 ounces) tomato paste
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 3 cups mushroom or vegetable broth
• 1/4 cup lime juice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Optional toppings: shredded Monterey Jack cheese, sour cream and chopped green onions

1. In a Dutch oven, heat oil over medium-high heat. Add mushrooms, onions, red and green peppers, brown sugar, chili powder, garlic and cumin; cook and stir until vegetables are tender. Add tomato paste; cook and stir 3-4 minutes or until slightly caramelized.
2. Stir in beans, tomatoes, broth, lime juice, cilantro, chipotle peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. Serve with toppings as desired.

olive oil, portobello mushrooms, onions, sweet red pepper, green pepper, brown sugar, chili powder, garlic, ground cumin, tomato paste, black beans, tomatoes, mushroom, lime juice, fresh cilantro, peppers, thyme, basil, salt, pepper, cheese

Taken from www.tasteofhome.com/recipes/meatless-mushroom-black-bean-chili/ (may not work)