2 tablespoons extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
6 oz. Portabella mushrooms (equivalent to two caps), chopped coarsely
1/2 of 14.5 oz. can of red tart cherries packed in water, drained and chopped coarsely
hot pepper sauce of choice
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons flour
1 teaspoon sugar
1 teaspoon Mexican oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 16 oz. can diced tomatoes, undrained
1 16 oz. can Bush’s dark red kidney beans, undrained
1 16 oz. can Bush’s pinto beans, undrained
1. Heat olive oil in a three-quart saucepan over medium heat.
2. Add onion and green pepper and sauté until onion just starts to become transparent, stirring often.
3. Add garlic and stir for another minute until onion has become transparent (be careful not to scorch the onion or garlic).
4. Add mushrooms and cherries to the onion, green pepper, and garlic mixture. Stir until well mixed.
5. Add as much hot sauce as you would like. Continue stirring mixture until the mushrooms start to break down and release their water.
6. Remove from heat and add chili powder, ground cumin, flour, vegan sugar, oregano, salt, and black pepper. Mix thoroughly.
7. Add diced tomatoes, kidney beans, and pinto beans and mix.
8. Return pan to heat and bring mixture to a low boil, stirring often. If mixture is too thick at this point, add enough water to bring to desired consistency and bring mixture back to a low boil.
9. Once it is at a low boil, reduce heat and let simmer for 20 to 25 minutes, stirring occasionally.
Taste even better the next day!