2 quarts of diced tomatoes (64 ounces)
2 cans dark red kidney beans
1 1/2 cups aduki beans (or other beans of choice)
1 small onion, diced
3-4 carrots, chopped
3 cloves garlic
3/4 cup frozen corn
1 1/2 cups shittake mushrooms
1-2 TBS Chipotle Chili in Adobe sauce
1-2 TBS chilli powder
1-2 tsp Cumin
1 tsp oregano
1 tsp paprika (or smoked paprika)
1) Saute carrots and onions until onions become translucent. Add garlic and saute for another 2 minutes.
2) Add remaining ingredients. Simmer for 30-40 minutes. If time is an issue, simmer until dinner is needed. I only prefer simmering the chili a little longer because I think it really makes the flavors pop.
A few side notes:
***Adjust spices to taste. The amounts listed about where an approximate guess of what I added. I am a taste testing kind of cook. Adjust them to what will suit your family.
***Chipotle Chili in Adobe Sauce can be found in the ethnic section of your grocery store. I find it among the other Mexican ingredients. It gives a smoky taste but can also get a bit spicy if to much is added.
***I recently found dried shittake mushrooms at Costco. My girls loved shittakes more than regular mushrooms and the deal at Costco was great. I also loved the "chewy" texture the shittake mushrooms give, which may be why folks who normally love meat chili don't seem to miss it with this version.
***Top the chili with some sliced avocado or mix in a vegan cheese.
***Add some cornbread muffins. The link attached to the muffins is my absolute favorite cornbread muffin of all time. They are always a hit and I usually make them gluten free. I don't think you'll be sorry if you try these!