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Here’s an easy vegetarian chili recipe I came up with that has two of my favorite veggies as the base: mushroom and beans. The Bush’s Fiesta black beans contain all the spices you need, but they can make this dish a bit spicy, so if you want less spice you could substitute regular black beans, or any other kind of beans you’d prefer, and add your own spices. I also use no salt options whenever I can, too.
The great thing about this recipe is its flexibility. I’ve even made a meat version using ¼ pound of hamburger to give a meat flavor to the mushroom meat-stand-in. The options are limitless.
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