Fall always inspires me to make a big old pot of chili. Yes, I'm well aware that it's still August, kids haven't damaged my brain that much! But the weather has cooled a bit and thoughts of back-to-school had me yearning for something warm and hearty. Often, simply omitting meat from chili can leave the remaining dish tangy and unbalanced. Ground beef or turkey will impart a warm earthiness to chili that can be difficult to replicate. After a little experimentation, I've come up with a non-meat chili recipe using mushrooms and Boca crumbles that is hearty and filling for even your meat-eating friends and family.
Serves 6-8
