Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover.

Ingredients

• 1-3/4 cups chopped baby portobello mushrooms
• 1 medium onion, finely chopped
• 1/2 cup chopped sun-dried tomatoes (not packed in oil)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 package (12 ounces) frozen vegetarian meat crumbles
• 2 cans (16 ounces each) chili beans, undrained
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
• 1/2 cup water
• 1/2 cup vegetable broth
• 4-1/2 teaspoons chili powder
• 2 teaspoons brown sugar
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 medium ripe avocado, peeled and finely chopped
• reduced-fat sour cream, optional

Directions

1. In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through.
2. Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.