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creamy mushroom chili
16 oz sliced mushrooms
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 tablespoon olive oil
2 cans organic great north beans,
drained
1 cup organic vegetable broth
1 can chopped green chilies (4oz)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
3 drops Tabasco® sauce
1 cup Tofutti® sour cream
1/4 cup unsweetened soy milk
In
a large sauce pan, sauté mushrooms, onion, garlic powder and olive oil until
mushrooms are just cooked. Then add beans, broth, chilies and seasonings. Bring
to a boil then reduce heat. Let soup mixture simmer for roughly 30 minutes.
Remove
from heat and stir in soy sour cream and unsweetened soy milk.
Let
cool and garnish with cilantro. Serve with organic tortilla chips.
*Note: Be sure to use UNSWEETENED soy milk or rice milk. Vanilla, plain, or any other flavor will not work in the chili--it will be too sweet.
