One of the great things about vegetarian chili is that it can be adapted for many different types of ingredients. While beans are probably the most common base, recipes using tempeh and textured soy protein are quite common. (OK, both of those are made from beans, but they’re processed beans so cut me some slack here.)

I was recently searching for a chili recipe that goes a little lighter on the beans than my old pinto and kidney bean standby. My search came to an end courtesy of the Food Network. Yes, the meat-centric cable network that serves as ground zero for the world of celebrity chefs has a website that is a treasure trove of vegan and easily veganized recipes. And frankly, it brings a smile to my face to know that great vegan recipes can come from a chef whose motto is “Pork fat rules.”

What makes that smile even wider is that said chef, one Emeril Lagasse decided to use portobello mushrooms as his base. True, the portobello is frequently the old standby for conventional chefs when faced with the task of preparing a vegetarian meal, but I’ve never had a problem with this. Given their versatility and great taste, using portobellos as the center of a great variety of meals is a no-brainer. What Emeril has done with this chili is create a hearty and flavorful vegan dish that’s lighter than the usual bean only chili. Although the recipe doesn’t abandon beans entirely, the mushrooms along with zucchini, corn and peppers give the dish a great combination of flavors and textures.

You can find the recipe on the Food Network website. Serve it over brown rice or with my favorite accompaniment: Kaya’s Cosmic Cornbread from the Blossoming Lotus. There are a zillion ways to top it, and tomorrow I’ll share my favorite.