I've never had chili with mushrooms in it, I don't think... this will be interesting to try!

* 2 cup(s) mushrooms, fresh , whole
* 1/2 cup(s) pepper(s), green, bell , raw, chopped
* 1 cup(s) onion, white , raw, chopped
* 8 teaspoon pepper(s), green chile , diced
* 1 teaspoon garlic, minced
* 2 cup(s) tomatoes, whole, canned , without added salt
* cooking spray
* 1 teaspoon broth, reduced-sodium vegetable , without msg
* 1/2 cup(s) water
* 1/2 teaspoon cumin, ground
* 1/8 teaspoon pepper, cayenne , dried, ground
* 2 teaspoon chili powder
* 2/3 cup(s) beans, black , canned
* 5 1/4 ounce(s) vegetarian crumbles , burger substitute, soy
* 1/3 cup(s) beans, chili , canned


Spray skillet with cooking spray and heat over medium heat. Slice mushrooms and sauté in skillet until browned. Remove from pan.

Spray a Dutch oven or stockpot with cooking spray and heat over medium heat. Add onions and peppers to the kettle and sauté until vegetables are soft. Add garlic, tomatoes, broth, water, chili powder, cayenne pepper, cumin, beans, and soy crumbles, and simmer gently for about 20 minutes. Add mushrooms and simmer another 15 minutes. Serve hot.