Baby portobello mushroom
(sliced; About; ⅓ of a 10-oz package or; full 384 g container)
1 cup
Vegetable stock/broth, low sodium
(about ⅙ of a 32-oz carton)
2 cup
Tomato
(diced; About 2 large)
2 cup
Black Beans
(cooked; About 1 1/2 cups from a drained 15-oz can)
2 tsp
Cumin
(ground (Available in spice jars))
2 tsp
Oregano, dried
(Available in spice jars)
2 tsp
Paprika
(Available in spice jars)
2 tsp
Hot sauce
(10 g) Hot Sauce (Chipotle or Sriracha) (Available in 5-oz bottles))
2 cup
Frozen yellow corn kernels
(frozen; About; ⅓ cups from a 15-oz can; or 2/3 of a 16-oz bag of frozen)
Instructions
Warm a large pot over medium heat.
While the pot warms, chop onion, garlic, and mushrooms.
Put a small amount of vegetable broth into the pot, then add in the onion and the garlic.
Sauté the onions until they are translucent and the garlic is fragrant then, add the mushrooms, tomatoes, black beans, cumin, oregano, smoked paprika, and chipotle hot sauce.
Bring the chili to a simmer over medium-high heat, cover, and cook for 40 minutes.
Stir the corn into the chili, then serve over sweet potatoes, regular potatoes, or rice.
Notes
How to Eat the Chili: If you want to serve this chili over sweet potatoes, regular potatoes, or rice, don't forget to prepare them beforehand! Sweet potatoes and rice can be easily batch prepped and reheated easily.
