Vegetarian Chili

1. 1

   Combine tamari, olive oil and balsamic vinegar. Add diced mushrooms. Marinate 15 minutes. Drain mushrooms

2. 2

   During the last five minutes the mushrooms are marinating, heat olive oil in a 2-quart casserole until fragrant. Add garlic and drained mushrooms. Saute until mushrooms are slightly browned, about five minutes.

3. 3

   Add chile powder, cumin, oregano, and basil. Saute for one more minute.

4. 4

   Add drained beans, tomato sauce, chipotle chile, beer, and vegetable broth or stock. Bring to a boil, then reduce heat to simmer. Simmer 15 minutes. Add corn meal (the amount added will depend on how thick you like your chili). Stir to blend.

5. 5

   When chili has reached the desired thickness, adjust seasonings to taste. Serve over steamed rice or with tortillas or corn bread.

No additional tips available.