Whole Food, Plant-Based Recipe Chili Non-Carne

Ingredients

• 2 large white onions, diced
  

• 8 cloves garlic, pressed
  
• 2 cups chopped mushrooms (shiitake and king oyster)
  
• 4 guajillo chilies
  
• 2 chipotle chilies
  
• 2 pasilla chilies
  
• 2 ancho chilies
  
• 2 dried shiitake mushrooms
  
• 3 poblano peppers
  
• 1 yellow pepper
  
• 1 can pinto beans
  
• 1 can kidney beans
  
• 1 can black beans
  
• 14 oz. diced tomatoes
  
• 14 oz. fire roasted tomatoes
  
• 3 T tomato paste
  
• 3 cups veggie stock plus more for sautéing
  
• 3 T cumin
  
• 3 T dried oregano
  
• 1 T ground coriander
  
• 1 tsp cacao powder
  
• 1 T liquid aminos
  
• 2 T nutritional yeast

Instructions

1. Preheat a large pot or dutch oven over medium heat.
2. Remove the seeds from the chilies. Toast them in a nonstick skillet over medium/high heat until fragrant (about 1 min.) add in a cup of water, cover and let sit for 10 minutes.
3. Roast the poblano peppers directly over a flame until charred all around. Let cool and remove the charred skin with a paper towel.
4. In the meantime, add the onions to the Dutch oven and sauté until translucent. Add a splash of veggie broth to prevent sticking if needed.
5. Add the chopped mushrooms and sauté until they release their liquid and reabsorb it. (About 5 minutes).
6. Blend the chilies with the water they are soaking in in a high speed blender until smooth. Add the chili paste along with all the other ingredients, and bring everything to a boil.
7. Lower the heat to low, and simmer for at least 30 minutes.
8. Serve immediately, store in the refrigerator for up to a week or freeze.