Massive Mushroom Chili

From Jax, Grow Room Assistant.

• 1 cup each kidney, pinto and black beans, cooked
• 1–2 lbs of fresh mushrooms: Maitake, Shiitake,
• Pioppino or your favorite wild delectable, chopped
• 2–4 fresh tomatoes, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2–4 carrots, sliced
• 2–4 celery sticks, sliced
• 1 onion, diced
• 5+ garlic cloves, crushed
• 1–2 summer squash, chopped
• Juice of 1 lemon
• 1 12–14 oz can tomato puree
• 1 6 oz can tomato paste
• 2–4 tbsp dark brown sugar
• 4+ tbsp chili powder
• 4+ tbsp cumin
• 1 tsp paprika
• 1 tsp cayenne
• 2–4 tbsp of tamari or soy sauce
• At least 1 large handful of love

Allow to simmer for 1 hour, then add

• 1–2 tbsp each dried or 1 handful each fresh basil and thyme

Add salt and pepper to taste, garnish with chives and/or basil before serving. Serve with fresh grated cheddar cheese, sour cream and salsa and enjoy the BEST veggie-mushroom chili. Serves approximately 15.