Savor this light, “meaty” mushroom chili made without any meat. It’s a quick vegetarian dinner. I added smoked paprika to mushrooms, pinto beans and crushed tomatoes to create a smokey flavor. For easy preparation, buy sliced mushrooms; any type will do. This chili keeps well. You can double the recipe and have it ready for another meal. The heat of the chili is up to you. Add 1/2 tablespoon more of the chili powder if you like it really hot.
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