Vegetarian Chili

Vegetarian Chili

Serve with grated cheese, diced onions, chopped cilantro, sour cream, cooked brown rice and tortilla chips for dipping.

Ingredients

3 Tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup fresh corn kernels (about 2 ears)
1 pound Portobello mushrooms (about 3 large), stemmed, wiped clean and cubed
6 large garlic cloves, chopped
2 cans red kidney beans
1 cans pinto beans
1 cans large white beans
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
1 1/4 teaspoons salt
1/2 teaspoon cayenne
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon sugar
1 large can chopped tomatoes
3 cups vegetable broth
1 6oz can tomato paste

Directions
Heat oil in heavy pan over medium-high heat. Add onions, peppers, and garlic. Sauté about 8 minutes or until onions are translucent. Add corn, mushroom, beans, seasonings, mix well and bring to a simmer. Mix in tomato sauce, broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 to 1½ hours. Season to taste with salt and pepper. Also taste for chili powder and spice level adding more if needed. Let stand two to three hours before serving reheated. Or refrigerate until cold then reheat over low when ready to serve.