Simple Chunky Chili With Corn

1- Heat the vegetable oil in a large pan or pot fit for a lot of soup.
2- Combine onions and mushrooms in the pan/pot. Sautee the mixture until softened, browned, and the juices are out and boiling in the mixture. Turn the heat to medium.
3- Add everything else in the pan/pot. Stir occasionally on low heat. Heat may need adjustment depending on the strength of the heat given by the stove. This should only take around 18-20 minutes, but do not worry if it needs a few more minutes. Keep the chili mixture on the heat until the mixture is hot and the beans are soft enough to eat.
4- Turn off the stove or set it to keep the mixture warm; if the stove is set to keep the chili warm, make sure to stir occasionally to prevent the ingredients from sticking.
This recipe is really easy to make and is especially good if you want to make a bulk of food and have left overs. Chili made with high-quality spices sometimes taste better (and spicier) when warmed up a second time!
Enjoy. The meal should make 4-8 servings.
*If you choose not to use meatless burger, whether it be Boca burger, portabella burger, or any kind of meatless burger, you might want to substitute it with more Mexican refried beans, to ensure thickness of the chili.
** Creole seasoning should be available at most stores. Check the ingredients to make sure no chicken broth or bouillon is used, as some brands of Creole seasoning include this. If you are not confident with finding the appropriate brand, you might want to consider finding a recipe to make your own Creole seasoning.
***I personally use the "stewed" tomatoes, as that usually has a little bit of garlic, onions, and green pepper.
**** Some brands of chili beans include some chili spice. With this recipe, I would not worry about this making the food too spicy.
***** Mexican refried beans usually include these ingredients: garlic powder, salt, and green pepper in the mixture. Keep this in mind if you cannot find refried beans and want to make your own.