This recipe actually surprised me by its strong umami flavor which was more a meat than veggie flavor.  I think it was due to finely chopping the mushrooms, making them part of the sauce rather than keeping them intake, along with the liquid aminos and cup of lager beer.  It was really good, but takes a lot of chopping, having helpers is not a bad idea.   

Ingredients:

2 Tbsp olive oil
2 cups chopped yellow onion
1 cup chopped green bell pepper
1/2 cup diced celery
1/2 cup diced peeled carrot
1 Tbsp minced jalapeno
8 oz cremini mushrooms, finely chopped
4 garlic cloves, minced
3 Tbsp. tomato paste
1 1/2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika

1/4 tsp ground red peppper
14.5 oz. can stewed tomatoes, undrained
2 cups water
1 cup lower-sodium vegetable juice
1/2 cup uncooked farro
1 cup water
1 cup lager beer
2 Tsp. liquid aminos
14.5 oz unsalted kidney beans, drained & rinsed
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup diced red onion
1/4 cup reduced-fat sour cream

Directions:

    Heat a Dutch oven over medium-high.  Add oil to pan, swirl to coat.  Add onion, bell pepper, celery, carrot, jalapeño, mushrooms, and garlic; sauté 10 minutes or until liquid evaporates and vegetables begin to brown.  Add tomato paste, chili powder, cumin, oregano, paprika, and red pepper.  Cook 3 minutes , stirring constantly.  Cut stewed tomatoes into bite size pieces.  Add 2 cups water vegetable juice, and tomatoes to pan; bring to a boil, scraping pan to loosen browned bits.  Reduce heat: simmer 30 minutes.
     Combine farro and 1 cup water in a small saucepan.  Bring to a boil; reduce heat, and simmer 15 minutes or until liquid is absorbed.  Add wheat berries, beer, aminos, and beans to chili; cook 20 minutes.  Ladle chili into bowls and top with cheese, red onion, and sour cream.