Three-Bean Portobello Chili

• 1 Tbs. olive oil
• 2 medium onions, chopped (2 cups
• 2 medium carrots, peeled and chopped (1 cup)
• 3 medium portobello mushrooms, stemmed and chopped (4 cups
• 1 14.5-oz. can diced tomatoes
• 1 12-oz. bottle dark beer or 1 1/2 cups low-sodium vegetable broth
• 1 Tbs. vegetarian Worcestershire sauce
• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1 Tbs. maple syrup
• 1 15-oz. can black soybeans, rinsed and drained
• 1 15-oz. can white kidney beans, rinsed and drained
• 1 15-oz. can pinto beans, rinsed and drained
• 4 scallions (white and light green parts), chopped ( 3/4 cup)
• 1 to 2 Tbs. chopped cilantro, for garnish (optional)
• Jalapeno soy jack cheese, grated, for garnish (optional)

1. In large pot, heat oil over medium heat.
2. Add onions and cook, stirring often, until softened, 6 to 8 minutes.
3. Add carrots and cook, stirring often, 3 minutes.
4. Add mushrooms and cook, stirring occasionally, 4 to 5 minutes.
5. Add tomatoes, beer or broth, Worcestershire sauce, chili powder, coriander and maple syrup, and mix well.
6. Increase heat and bring mixture to a gentle boil.
7. Reduce heat and simmer, uncovered, 5 minutes.
8. Stir in soybeans, kidney and pinto beans.
9. Season with salt and freshly ground black pepper to taste, and simmer 5 to 7 minutes.
10. Stir in scallions.
11. Ladle chili into serving bowls and garnish with cilantro and grated soy cheese if using.

olive oil, onions, carrots, portobello mushrooms, tomatoes, vegetable broth, worcestershire sauce, chili powder, ground coriander, maple syrup, black soybeans, white kidney beans, pinto beans, scallions, cilantro, jack cheese

Taken from www.vegetariantimes.com/recipe/three-bean-portobello-chili/ (may not work)