High- Protein Vegetarian Chili

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1 cup dried shiitake mushrooms

2 1/2 cups warm water

2 tablespoons olive oil

1 large onion, finely chopped

1 large carrot, quartered lengthwise and thinly sliced crosswise

3 cloves garlic, slivered

1 tablespoon minced fresh ginger

3 cups cooked black soybeans

1 3/4 pounds butternut or kabocha squash, peeled and cut into 1-inch chunks (4 1/2 cups)

1 can (28 ounces) crushed tomatoes

1 1/2 cups (3 ounces) texturized vegetable protein (TVP)

2 teaspoons ancho chili powder

1 teaspoon salt

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