Chili Wonton Cups
[Vegan]

To Make the Shiitake Bacon:

1. Preheat oven to 250°F and line a baking with tinfoil.
2. Slice the mushrooms, coat in all the ingredients, and bake for 30 minutes. Rotate the mushrooms in between midway for an even cook. Mushrooms should be crispy, not hard.

To Make the Chili:

1. In a pan, heat garlic with olive oil and cook until fragrant. Add the onions, liquid smoke, Worcestershire, cumin, and chili powder and cook until clear, then add the peppers, diced chilis in adobo sauce, and spices. Cook for 5 minutes. Now, add the crumbles.
2. Rinse all of the beans to remove excess sodium and then throw them in a large pot on medium heat with the crushed tomatoes and precooked quinoa. Now, add the onions and peppers to the large pot. For the best flavor let simmer for a few hours.
3. As the chili cooks, prepare the wontons.
4. Preheat oven to 300°F, place a single wonton wrapper in a muffin pan and press the wonton against the molding. Lightly spray with olive oil, and place in the oven for 5-8 minutes. Rotate mid-way to prevent burning. Remove from molds and let cool.
5. Fill the cups with vegan chili and top with Shiitake bacon, cheese, chives, and sour cream.