1 tablespoon extra-virgin olive oil
2 yellow onions, diced small
8 ounces button mushrooms, chopped
2 tablespoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon dry oregano, crushed between your palms
2 teaspoons chili powder
4 garlic cloves, minced
2 zucchini, diced small
2 large tomatoes, diced medium
One 12-ounce package Smart Ground Mexican or similar product
1 cup vegetable broth
1 can black beans, rinsed and drained, or 1/2 cup dried black beans soaked and cooked using Method 1 or 2
Kosher salt and freshly ground black pepper
1 bunch scallions, green parts only, thinly sliced
One 10-ounce block vegan cheddar cheese, grated
Heat a large soup pot or small stockpot over high heat, add the oil, and wait until it shimmers. Add the onions and cook, stirring with a wooden spoon, until the onions are lightly brown. Add the mushrooms and continue cooking for an additional 5 minutes. Reduce the heat to medium, stir in the next 10 ingredients, and season with salt and pepper. Bring the chili to a simmer and it’s done! Serve in bowls, garnished with the sliced scallions and vegan cheddar.
Note: The chili can be made up to 3 days in advance.
This recipe is a sample from "Vegan Cooking for Carnivores" by Roberto Martin. For more amazing recipes from Roberto Martin, click here.
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