How to Make Soy Free Organic Vegetarian Chili

Almost everyone loves a good bowl of chili. Unfortunately, most vegetarian chili recipes taste more like a thick vegetable soup than meaty chili. This recipe will give you the steps to take to make a delicious vegetarian chili that tastes as meaty and hearty as the real deal. And, it's soy-free and organic, as well. Try it out on your favorite meat-loving chili fanatic, and see if they even notice the lack of meat.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Small mixing bowl
• Medium-sized pot
• 1 organic Portobello mushroom
• 2 tbsp. organic Worcestershire sauce (vegetarian if you prefer)
• 2 tbsp. organic balsamic vinegar
• 2 tbsp. organic BBQ sauce
• One small organic onion, chopped
• 2 cloves organic garlic, chopped finely
• 2 tbsp. organic vegetable oil
• 2 cans organic beans (your choice—black, kidney, pinto, whichever is your favorite)
• 1 small can organic corn (if desired)
• 1 can chopped organic tomatoes
• 1 small jar of organic pasta sauce (any brand, any vegetarian flavor)
• ¼ cup organic salsa (mild, medium, or hot—depending on your taste)
• ¼ cup organic cilantro (fresh—don’t use dried cilantro. If you don’t have fresh, leave it out.)
• Chili powder to taste
• Ground cumin to taste
• Organic tortilla chips/shredded organic Cheese/onions/organic sour cream to top

1. In a food processor, chop the Portobello mushroom until it resembles the size of ground beef. In a small mixing bowl, place the chopped mushroom, and add the Worcestershire sauce, balsamic vinegar and BBQ sauce. Let soak in for 10 minutes.

2. Meanwhile, in the pot, add the onion, garlic and vegetable oil, and stir over medium heat until the onions are translucent.

3. Squeeze as much moisture as you can from the mushroom mixture. This can be done with a cheesecloth, a paper towel, or just by squeezing with your hands.

4. Add mushrooms to the pot with the onions and garlic. Stir for a minute or two until well mixed. Add in the rest of the ingredients, and let simmer for 20 minutes.

5. To serve: ladle into bowls and serve with suggested toppings. It's also great for chili nachos, chili burritos, chili in an omelet, or anywhere else chili is used.