Hearty Vegetarian Chili

• 1-3/4 cups chopped baby portobello mushrooms
• 1 medium onion, finely chopped
• 1/2 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 (14-1/2 ounces each) no-salt-added diced tomatoes
• 1/2 cup water
• 1/2 cup vegetable broth
• 4-1/2 teaspoons chili powder
• 2 teaspoons brown sugar
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 medium ripe avocado, peeled and finely chopped
• 9 tablespoons reduced-fat sour cream

1. 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.
2. 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 sour cream.

baby portobello mushrooms, onion, tomatoes, olive oil, garlic, vegetarian meat crumbles, chili beans, salt, water, vegetable broth, chili powder, brown sugar, celery salt, ground cumin, avocado, sour cream

Taken from www.tasteofhome.com/recipes/hearty-vegetarian-chili/ (may not work)