• 1 lb of mushrooms (I mainly used oyster for this too as it resembles meat more than the others but any thicker mushrooms would work.)
• 1 Large Onion, Chopped (about 2 cups)
• Olive Oil
• 6 tbsp of chili powder
• 4 tbsp of sugar
• 3 tbsp of cumin
• 1 tsp of black pepper
• 1 tbsp of garlic powder
• 1 can of tomato paste
• 2 cans of diced tomatoes
• 4 cups vegetable broth
• 3 cans of beans – this is your choice on beans but drain the liquid before adding to chili. I used kidney beans.

Instructions

• Clean and cut mushrooms into 1/4 inch pieces. Set them aside.
• Add the olive oil to a pot and cook the onions down until they are clear and soft.
• At a medium heat, add the mushrooms to the pot with the chili powder, garlic powder, black pepper, sugar and mix. If you are using the Chili mix from the packet, mix that it instead.
• Mix the entire contents in the pot and make sure all of your mushrooms are coated.
• Let the mushrooms to cook down and soften a little.
• Once they have softened, add the tomato paste, diced tomatoes, the vegetable broth and the beans. Remember to drain all the liquid from the cans of beans before adding to the pot.
• Stir everything in the pot and set the heat to low as we do not want this to burn and cook slower.
• Leave it on the low heat and simmer for 40 minutes.

That is really it for this recipe. This goes for any of the recipes on my page, please feel free to adjust anything you may think it needs or if scale it back if it does not seem right. I am just giving you a starting point and you can make the recipe your own.