Mushroom Chili
Print recipe| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 1 hour, 15 minutes |
| Total time | 1 hour, 45 minutes |
| Dietary | Vegan |
| Meal type | Lunch, Main Dish |
| Misc | Freezable |
Ingredients
- 1/2 to 1 Medium onion
- 1 bell pepper
- 1 poblano pepper
- 1 1/2lb mushrooms (I used a combination of white, cremini, and shiitakes)
- 1 can Ro'Tel
- 1 28 ounce can tomato sauce
- 1 14 ounce can kidney beans (drained and rinsed)
- 1 14 ounce can pinto beans (drained and rinsed)
- 1 teaspoon dry oregano
- 1 tablespoon dried cumin
- 2 tablespoons chili powder
- olive oil
Directions
| Step 1 | |
| Clean the mushrooms by wiping the tops with a wet paper towel. Remove the stems. Set aside. | |
| Step 2 | |
| Preheat two tablespoons of olive oil over medium heat in a 4- 8-quart pot (I used 4 quart). Finely dice the onion, pepper, and poblano. As you dice them, add them to the pan with the preheated olive oil. Cook until soft. | |
| Step 3 | |
| While the vegetables are cooking, chop the mushrooms very finely. I did this in the food processor. I actually got them a little too fine because I put too many in the processor, so if you use a food processor do it in stages; you can also just use a knife. The object is to get the mushroom bits roughly the size of bits of ground beef. Add the mushrooms to the pot with the onions and peppers and cook until brown and soft. | |
| Step 4 | |
| Add the Ro'Tel, tomato sauce, beans, and spices to the pot. Bring to a simmer then reduce heat to medium-low and simmer for about an hour to meld all the flavors together. | |
| Step 5 | |
| Salt the chili to taste. Serve with extras such as cheese (I used queso fresco on the chili and cheddar on the chili cheese fries), chopped onions (white or green), chopped cilantro, corn chips, fries, or cornbread. | |
