Mushroom Chili

A few nights ago we made this Mushroom Chili, as featured in The Mushroom Lover’s Mushroom Cookbook. Portobello and Oyster mushrooms really add a lot of texture and flavor to the usual beans, tomatoes, and spices.

Lisa says:

Mushrooms in chili sounded… interesting… it ended up being really good. I liked adding Chipotle Tabasco to the bowl.

Chris says:

And I certainly didn’t miss any meat. I love all those shrooms!

Lisa says:

This was just as tasty the next day.

Chris says:

Tell me about it — hooray for afternoon snack!

Mushroom Chili
2 cans black beans, drained, liquid reserved
3 tbsp vegetable oil
1 large onion, diced
4 large cloves garlic, minced
1 large jalapeño, minced
12 oz (about 2 medium) portobello mushrooms, stemmed, cleaned, and diced 1/2 inch
12 oz (about 3 large) oyster mushrooms, trimmed and cut into 1/2 inch dice
2 tsp chili powder
2 tsp ground coriander
1 tsp ground cumin
2 cups canned diced plum tomatoes
2 tbsp chopped fresh oregano
1 1/2 tsp sea salt
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1/2 tsp hot red pepper sauce

Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Sauté until the onion is softened, about 4 minutes. Add the mushrooms and chili powder, coriander, and cumin. Sauté until the mushrooms have absorbed the oil and begin to shrink, about 4 minutes. Add the tomatoes, oregano, and salt. Heat to a boil, then lower to a simmer. Cover and cook until the portobellos are very soft, about 20 minutes. Add the beans and enough liquid to cover the mushroom mixture. Simmer for 10 minutes. Stir in the lime juice, cilantro, and hot pepper sauce. Adjust the seasonings to your liking.

4 Main-Dish Servings

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