7 tablespoons vegetable oil
8 stalks celery, finely diced
3 cups water
2 cloves garlic, finely chopped
1 teaspoon dried basil
6 bay leaves
1 1/2 teaspoons sea salt
1 teaspoon dried oregano
3 cups baby portobello mushrooms
4 large onions, diced
1 cup sliced fresh mushrooms
1 egg, beaten
1/2 cup crushed cornflakes cereal
In a large saucepan, combine the oil, celery, water, garlic, basil, bay leaves, salt, oregano, mushrooms, onions and mushrooms. Stir in eggs. Bring to a boil, reduce heat to low and simmer for 10 minutes.
Ladle beans into a large bowl. Microwave it good until softened and smooth. Stir the cornflakes into the chili and leave the top and sides of the bean to steamy. Cook 45 minutes, stirring constantly, stirring, until thoroughly cooked and flaked.