▢ 1-3/4 cups chopped baby portobello mushrooms
▢ 1 medium onion, finely chopped
▢ 1/2 cup chopped sun-dried tomatoes (not packed in oil)
▢ 2 tablespoons olive oil
▢ 2 garlic cloves, minced
▢ 1 package (12 ounces) frozen vegetarian meat crumbles
▢ 2 cans (16 ounces each) chili beans, undrained
▢ 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
▢ 1/2 cup water
▢ 1/2 cup vegetable broth
▢ 4-1/2 teaspoons chili powder
▢ 2 teaspoons brown sugar
▢ 1/2 teaspoon celery salt
▢ 1/2 teaspoon ground cumin
▢ 1 medium ripe avocado, peeled and finely chopped
▢ Reduced-fat sour cream, optional
- In a Dutch oven, sauté the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through.
- Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.
Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.