Optional toppings: sour cream, cheese, chopped green onions
Instructions
If using butter, melt in a in a nonstick pan over medium heat. If not using, add a spritz of nonstick spray or a thin layer of water and saute the onions and garlic. Once soft, add the chiles.
Add the oregano, cumin, and flour and stir well. Heat until the flour has been well incorporated.
Stir in the vegetable broth, chicken seasoning/bouillon, and beans. Bring to a boil and reduce heat to start thickening the broth slightly. Cook for 5-10 minutes and add the mushrooms.
Cook over medium low heat until the mushrooms are soft. Some of the beans may start falling apart.
Add the milk, soy sauce, and liquid smoke (add cornstarch here, if using). Cook until heated through and the chili is your desired thickness.
Serve with desired toppings.
Notes
If you want a thicker broth, mix a little cornstarch with water and add at the end. Bring to a boil and reduce, heating until thickened.