Chili

Bonjour casa!! It's been a while. As per Carol's request, I'm posting my veggie chili recipe. It's very, VERY versatile. Sometimes I use a whole can of diced tomatoes and no pasta sauce, sometimes I use water instead of veggie stock, sometimes I add bell peppers or red potatoes, it all depends on what I have on hand. Here's a basic version that includes button mushrooms. Also note that black beans have similar soaking/cooking times as red/kidney beans, so you can add them to the mix with minimal extra effort. Enjoy!

Cook 1 c. (dry) kidney beans in water, save for later (or use 1 can).
Cook 1 c. (dry) rice in 2.5 c. vegetable stock (or water).
Heat EVOO in a large sauce pan on medium heat.
Add 1 onion and 2 cloves garlic and cook until the onions weep, ~5min.
Add 6 oz. baby button mushrooms, cleaned and halved (don't wash them--just rub off the dirt with a brush or paper towel). Add spices (chili powder, cumin, cinnamon, oregano) and salt to taste. Cook until the mushrooms release their juices, ~5min.
Add cooked beans, 1/2 can diced tomatoes, approx. 1/2 c. tomato-based pasta sauce, and approx. 1 c. vegetable stock.
Bring to a boil and then cook uncovered over low heat until it has the desired thickness (~5 min).
I served it over rice with sharp cheddar cheese.