“Meaty” Vegetarian Chili

• 2 Tablespoons Canola Oil
• 1 whole Large Onion
• 2 whole Bell Peppers, Red Or Green
• 4 whole Garlic Cloves
• 2 whole Serrano Or Jalapeno Peppers
• 20 ounces, weight Mushrooms, White Or Portabello
• 3 whole Tomatoes
• 1 can (15 Oz. Size) Red Beans
• 1 can (15 Oz. Size) Black Beans
• 2 teaspoons Ground Cumin
• 2 Tablespoons Chili Powder
• 1-1/4 teaspoon Salt
• 1/4 teaspoons Cayenne
• 1/4 teaspoons Black Pepper
• 1 can (15 Oz. Size) Tomato Sauce
• 1 cup Water Or Vegetable Broth

1. Prepare vegetables: Chop onion, bell peppers and tomatoes. Finely mince garlic and serrano/jalapeno peppers (remove the hot pepper seeds if you aren't into spicy). Chop mushrooms into a small dice. Rinse and drain beans.
2. Heat oil in a large stockpot over medium heat. Add onion, peppers, garlic and serrano/jalapeno. Cook until onion is translucent, then add mushrooms and stir for a few minutes. Add spices, chopped tomatoes, beans, tomato sauce and water (or broth).
3. Reduce heat to medium low and simmer for 20-30 minutes, stirring often.
4. Serve in a bowl topped with shredded cheese and sour cream, if desired. Enjoy!
5. For step by step recipe including photos, please see related blog post.

canola oil, onion, bell peppers, garlic, serrano, weight mushrooms, tomatoes, red beans, black beans, ground cumin, chili powder, salt, cayenne, black pepper, tomato sauce, water

Taken from tastykitchen.com/recipes/soups/e2809cmeatye2809d-vegetarian-chili/ (may not work)