Mushroom Chilli Con Carne
Mushroom Chili Con Carne: A Meat-Free Marvel
IntroCraving a hearty, comforting chili but don’t fancy the meat? Fear not, mushroom chili con carne is here to save the day! This meat-free version is packed with flavor, texture, and all the cozy vibes of a classic chili. Let’s dive in!
Ingredients 1 tablespoon olive oil
1 large onion, chopped4 cloves garlic, minced1 red bell pepper, chopped1 pound mixed mushrooms, sliced (cremini, portobello, shiitake work great)1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon smoked paprika1/2 teaspoon dried oregano1/4 teaspoon cayenne pepper (adjust to taste)1 (28 ounce) can crushed tomatoes1 (15 ounce) can kidney beans, rinsed and drained1 (15 ounce) can black beans, rinsed and drained1 cup vegetable brothSalt and pepper to tasteInstructionsGet Started
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and red bell pepper, cook for an additional minute.
3. Add the sliced mushrooms to the pot and cook until browned, about 10 minutes.
Build the Flavor
1. Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne pepper over the mushroom mixture. Stir to coat.
2. Pour in the crushed tomatoes, kidney beans, black beans, and vegetable broth. Bring to a simmer.
3. Reduce heat to low and let the chili simmer for at least 30 minutes, or up to 2 hours for deeper flavor.
4. Season with salt and pepper to taste.
Serve it UpEnjoy your mushroom chili con carne hot with your favorite toppings. Some classic options include shredded cheese, sour cream, avocado, and chopped green onions.
Tips For a thicker chili, mash some of the beans against the side of the pot.
Add a handful of frozen corn for extra sweetness and texture.Top with a dollop of vegan yogurt for a tangy twist.There you have it! A delicious and satisfying mushroom chili con carne that’s perfect for a chilly evening or a meatless Monday. Enjoy!
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