Ingredients
1-3/4 cups chopped baby portobello mushrooms1 medium onion, finely chopped1/2 cup chopped sun-dried tomatoes (not packed in oil)2 tablespoons olive oil2 garlic cloves, minced1 package (12 ounces) frozen vegetarian meat crumbles2 cans (16 ounces each) chili beans, undrained2 cans (14-1/2 ounces each) no-salt-added diced tomatoes1/2 cup water1/2 cup vegetable broth4-1/2 teaspoons chili powder2 teaspoons brown sugar1/2 teaspoon celery salt1/2 teaspoon ground cumin1 medium ripe avocado, peeled and finely choppedReduced-fat sour cream, optional
Preparation
In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through.
Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.
