Smoky Chipotle And Mushroom Chili

Recipe Ingredients

2 cups	125g / 4.4oz	Diced onion
1/4 cup	59ml	Olive oil
1 cup	146g / 5.1oz	Diced seeded green pepper
1 cup	146g / 5.1oz	Diced seeded red pepper
1		Jalapeño pepper - stemmed, seeded,
		And diced
12 oz	340g	Portabello mushrooms - roughly chopped
8 oz	227g	Button mushrooms - roughly chopped
		= (or other mushrooms of choice)
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Dried oregano
1 tablespoon	15ml	Ground cumin
2 teaspoons	10ml	Chili powder
1		Crushed tomatoes - (28 oz)
2		Kidney beans - (15 oz ea) - rinsed, drained
2 cups	474ml	Water
		= (or vegetable stock)
1 tablespoon	15ml	Chipotle peppers in adobo sauce - pureed
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Water
2 tablespoons	30ml	Dark miso

Recipe Instructions

In a large pot, saute the onion in the olive oil for 3 minutes to soften. Add the green, red, and jalapeño peppers, and saute an additional 3 minutes. Add both types of mushrooms and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.

Add the chili powder, oregano, and cumin, and saute an additional 1 minute. Add the remaining ingredients, except the 1/4 cups water and miso, and cook over low heat for 20 to 30 minutes.

In a small bowl, stir together the 1/4 cups water and miso, then add it to the pot, and simmer the chili an additional 5 minutes. Taste and adjust seasonings, as needed.

This recipe yields 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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