Rye Free Vegan Mushroom Chili

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
1 lb cremini mushrooms, roughly chopped
8 oz shiitake mushrooms, stems removed, caps roughly chopped
2 tbsp tomato paste
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
1 can (28 oz) fire-roasted crushed tomatoes
2 cans (15 oz each) black beans, drained and rinsed
1 cup vegetable broth
1 tsp salt, plus more to taste
½ tsp black pepper
1 tbsp lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced or diced (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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