Vegan "Carne" Asada Chili

Vegan "Carne" Asada Chili

https://www.rabbitandwolves.com/vegan-carne-asada-chili/#recipe

Carne asada marinated mushrooms browned and cooked with veggies and spices to make the most amazing vegan chili ever!

Prep Time 3 hrs
Cook Time 45 mins
Total Time 3 hrs 45 mins

Ingredients

For the Carne Asada Mushrooms

• 2 Tablespoons Olive oil
• 1/4 Cup Soy sauce or Tamari for GF option (65ml)
• 1/4 Cup Orange juice, fresh squeezed (65ml)
• 2 Tablespoons Lime juice
• 1/3 Cup Chopped fresh cilantro
• 4 Cloves Garlic, chopped
• 1 Jalapeno, de-seeded and chopped fine
• 1 teaspoon Cumin
• Pinch of Salt and pepper
• 20 Ounces Baby bella mushrooms, chopped

For the Rest of the Chili

• 1/2 Yellow onion, diced (do 1)
• 2 Cloves Garlic, chopped (do 3+)
• 2 Cans(15oz each) Black beans, drained(30 oz. total)
• 1 Can(15oz.) Corn, drained
• 1 teaspoon Chili powder (do 1/2…)
• 1 teaspoon Cocoa powder (big one)
• 1/2 teaspoon Chipotle powder
• 1 Can(15oz.) Canned tomato sauce (tomato puree not ketchup)
• 1 1/2 Cups Vegetable broth
• Salt and Pepper to taste

Instructions

• First you need to marinate the mushrooms. In a large mixing bowl, combine the olive oil, soy sauce, orange juice and lime juice. Whisk to combine. Then stir in the cilantro, garlic, jalapeno, cumin and a pinch of salt and pepper.
• Now add the chopped mushrooms to the bowl. Toss to combine everything and let the mushrooms sit in the marinade for at least 3 hours. Stirring occasionally.
• When you are ready to make the chili, heat a large soup pot on medium high. Then pour the mushrooms into the pot, marinade and all.
• Saute the mushrooms, reducing heat as need, for about 12-15 minutes. Or until the marinade has been absorbed and the mushrooms are brown and juicy.
• Then add the onion and garlic to the pot and saute for 3-5 minutes or until the onion is translucent.
• Next add the black beans, corn, chili powder, cocoa powder, chipotle powder, and a pinch of salt and pepper. Stir to combine. Simmer for a minute.
• Now add the tomato sauce and vegetable broth. Stir and reduce the heat to medium low and simmer for 15-20 minutes. The chili will thicken slightly.
• Taste and adjust seasonings. Serve hot over rice or with tortilla chips. Top with vegan sour cream and more cilantro.