Buffalo Chickpea Chili with Mushrooms

note: Last but most important note: You need to get PROPER Buffalo-style hot sauce. It’s got that salty-tangy hit! Tessemae’s is great if you can find it, but so is Anchor Bar if you’re okay with slightly junkier ingredients (no shame, sometimes I am!).

1 lb (454 grams) white button or cremini mushrooms, stems removed

1 tablespoon avocado or other heat-tolerant oil

1 large yellow onion, small dice

2 medium carrots, small dice

4 ribs celery, small dice

5 cloves garlic, minced

1 tablespoon miso

1 teaspoon smoked paprika

⅓ to ½ cup Buffalo-style hot sauce (start with a ⅓ and add more to taste at the end)

1 28-ounce can (796 mL) crushed tomatoes (I prefer fire-roasted)

1 15-ounce can chickpeas, drained & rinsed

1 cup vegetable stock

sea salt & ground black pepper, to taste

Directions at thefirstmess.com

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