Black soybeans and TVP give this vegetarian chili its protein boost. Look for them in natural foods stores.
dried shiitake mushrooms
large onion, finely chopped
large carrot, quartered lengthwise and thinly sliced crosswise
cloves garlic, slivered
minced fresh ginger
cooked black soybeans
butternut or kabocha squash, peeled and cut into 1-inch chunks (4 1/2 cups)
can (28 ounces) crushed tomatoes
(3 ounces) texturized vegetable protein (TVP)
ancho chili powder
- In a medium bowl, soak the mushrooms in the warm water. Let stand until the mushrooms are rehydrated and tender, about 30 minutes. Using your fingers, scoop the mushrooms out of the liquid. Strain the liquid through a fine-mesh sieve and set aside. Disgard the stems and thinly slice the mushrooms.
- In a 5-quart Dutch oven or large saucepan, heat the oil over medium heat. Add the onion, carrot, garlic, and ginger, and cook, stirring frequently, until the onion is tender, about 12 minutes
- Add the mushrooms and their soaking liquid, the beans, squash, tomatoes, TVP, ancho chili powder, and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the squash is tender, about 30 minutes.
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