Chili non carne


1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped red bell pepper
2 tablespoons chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can tomato sauce
4 veggie burgers, crumbled
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 teaspoon cocoa powder
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil

Heat the oil in a large pot over medium heat. Cook and stir the garlic and onion in the pot until tender. Mix in the red bell pepper and crumbled veggie burgers. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.

Mix the mushrooms into the pot. Stir in the tomato sauce, kidney beans, pinto beans and corn. Season with cumin, oregano, basil, and cocoa powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.