I found this recipe in a little article in Southern Living about a young vegetarian family. So, of course that peaked my interest...
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Of course I made some changes! It called for 16 oz. of sliced mushrooms - I had to go to the Asian market for tofu for the last dish, so I got some cheap fancy mushrooms there. I did oyster and shitake.
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I also got a zucchini there - it was GINORMOUS!
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I added garlic to the onion/carrot/celery mixture that was sauteed first. It just seemed to belong. Dunno why it wasn't there. After sauteeing those, you add all the other veggies.
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Then you add all the other spices. We really like cumin in chili, so I added that to the spice mixture as well. It smelled verrrry good at this point!
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I had to add a little extra tomato juice to make it wet enough - I had used a little more mushrooms and onions than it called for, and then there was that huge zucchini! I also added a teaspoon of a VERY HOT chili garlic paste. I have branched out and started experimenting with different brands of CGP.
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It was supposed to cook for 8 hours, but I only had 6.5, so I cooked on high for half an hour and then turned to low.
I served with WW Pitas. This was VERY, VERY good! I highly recommend it for a cold day. The flavor was so rich and thick, and the beans and mushrooms made it very filling. We particularly liked the texture of the specialty mushrooms. It also makes enough to freeze, which is a nice bonus.
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