MEATLESS MUSHROOM & BLACK BEAN CHILI

Meatless Mushroom & Black Bean Chili image

This bold-flavored chili is so loaded with beans and spices that I bet no one notices the missing meat. I like to serve it with crackers, tortilla chips, cornbread or grilled cheese sandwiches. -Frederick Hilliard, Charleston, West Virginia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 21

Ingredients

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

Steps:

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., 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.

Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 836mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 10g fiber), Protein 14g protein.