Mushroom Chili
Mushroom Chili: A Hearty Plant-Based Bowl
Who says chili needs meat? This mushroom chili is packed with flavor, hearty beans, and plenty of veggies. It’s perfect for a chilly day or a weeknight meal. Let’s get cooking! Ingredients:
1 large onion, chopped
3 cloves garlic, minced1 red bell pepper, chopped1 pound mixed mushrooms (cremini, portobello, shiitake), sliced1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon smoked paprika1/2 teaspoon dried oregano1 (28 ounce) can crushed tomatoes1 (15 ounce) can black beans, rinsed and drained1 (15 ounce) can kidney beans, rinsed and drained4 cups vegetable brothSalt and pepper to taste Instructions:
Get that base flavor going: In a large pot, sauté the onion and bell pepper in a little olive oil until softened.
Add the garlic and cook for another minute until fragrant.Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 30 seconds to release the flavors.Build your chili: Add the sliced mushrooms to the pot and cook until browned.
Pour in the crushed tomatoes, vegetable broth, black beans, and kidney beans.Bring to a boil, then reduce heat and simmer for at least 30 minutes, or longer for richer flavor. Season with salt and pepper to taste.Serve it up: Ladle the chili into bowls and enjoy!
Optional toppings include avocado, shredded cheese, sour cream, or tortilla chips. Tips: For a spicier chili, add a jalapeño or serrano pepper to the pot.
To thicken the chili, mash some of the beans against the side of the pot.Feel free to experiment with different types of beans and mushrooms.This mushroom chili is a satisfying and comforting meal that’s perfect for any occasion. Enjoy!
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