My favorite Vegan Chili Recipe

This Vegan chili recipe came from Chef Roberto Martin and was featured on the Ellen Show. Ellen and her wife Portia decided to go Vegan a little over a year ago and were looking for Vegan recipes for a Superbowl Party.  This was intended for Nachos with a vegan cheese recipe as well. I eat it as a chili. It is super easy to make once you have all the ingredients on hand.

Ingredients:

• 1 Large Onion chopped (white or red onion)
• 1 Tablespoon Ground Cumin
• 1/2 Teaspoon Coriander
• 1 Teaspoon Dry Oregano
• 1 Teaspoon Chili Powder
• 3 Minced Garlic Cloves
• 2 Large Diced Tomatoes
• 8 oz Sliced Mushrooms
• 2 (4oz) canned green chilies
• 1 bag smart ground (Mexican seasoned)
• 1/2 cup vegetable stock
• 1 can black or pinto beans (rinsed)
• Salt as needed

*I omit green chilies and add corn kernels for a more southwest style chili.

• Chopped Green Onion (on side)
• Tofutti sour cream to top 
• Daiya or Follow Your Heart Vegan Cheese.

Mushrooms should be rough chopped. Sauté onions until light brown. Add mushrooms and cook 3-4 minutes. Add garlic and all seasonings and sauté 4 minutes more. Add remaining ingredients and stir until hot and the right consistency. Season with s and p as needed. Top with a dollop of Tofutti, chopped green onions, and a sprinkle of Daiya Cheddar cheese.