Hearty Vegetarian Chili

Rich and flavorful, this hearty chili is absolutely packed with veggies such as mushrooms, beans and sun-dried tomatoes. It’s so filling, you’ll win over any meat lover.

—Pam Ivbuls, Elkhorn, NE

Takes: 30 min. • Makes: 9 servings

• 1 ¾ cups chopped baby portobello mushrooms
• 1 medium onion, finely chopped
• ½ cup chopped sun-dried tomatoes (not packed in oil)
• 2 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 pkg. (12 oz.) frozen vegetarian meat crumbles
• 2 cans (16 oz. each) chili beans, undrained
• 2 cans (14 ½ oz. each) no-salt-added diced tomatoes
• ½ cup water
• ½ cup vegetable broth
• 4 ½ tsp. chili powder
• 2 tsp. brown sugar
• ½ tsp. celery salt
• ½ tsp. ground cumin
• 1 medium ripe avocado, peeled and finely chopped
• Reduced-fat sour cream, optional

1. 1. In a Dutch oven, saute the baby portobello mushrooms, chopped onion and sun-dried tomatoes in oil until tender. Add minced garlic; cook 1 minute longer. Add meat crumbles; heat through.
2. 2. 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. Top individual servings with avocado and, if desired, sour cream.

1 cup: 238 cal., 8g fat (1g sat. fat), 0 chol., 611mg sod., 34g carb. (9g sugars, 12g fiber), 14g pro.