Vegan/vegetarian chili. 10/2-3/20

Mushroom, white and black bean chili

Unfortunately this chili looks better than it tastes. I tried a new recipe and the spices turned out gritty. The instructions had me putting them in too late in the cooking. They needed to be added with the oil towards the beginning. I know that. Why didn’t I just follow my instincts instead of the recipe! Dumb.

We got it tasting pretty good by adding more oil, more soy sauce, lime juice, and hot sauce. And the second day it was better. I made a half recipe but used all the mushrooms and onion called for in the total recipe. Also omitted the corn and added a chopped bell pepper and a jalapeño, chopped.

Vegetarian chili with mushrooms and beans

2 tablespoons extra-virgin olive oil
2 bell peppers diced (any color)
1 large yellow onion diced
1 bell pepper, chopped
1 jalapeño, chopped
4 cloves garlic chopped
16 oz. mushrooms roughly chopped
6 cups cooked beans such as kidney, black, and/or pinto beans, washed and drained (four 15-oz cans)
28 oz. canned crushed tomatoes preferably fire roasted
2 cups corn frozen or fresh
2 tablespoons chili powder
1 teaspoon smoked paprika
1 tablespoon cocoa powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt plus more if needed
2 cups vegetable stock or water
1 tablespoon soy sauce
1/2 cup chopped fresh cilantro optional

Sauté peppers and onion in olive oil (2 tablespoons) until softened and starting to brown over medium-high heat in a large pot (approximately 5 minutes).

Add garlic; sauté for 30 seconds, or until fragrant.

(I think here is where you should add the spices and a little more oil. Cook for a minute or two.)

Add chopped mushrooms and a pinch of kosher salt; sauté until softened and liquid has evaporated, stirring only occasionally.

Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes and up to 1 hour.

Add cilantro during last five minutes of cooking.

Taste and adjust seasonings, acid, and lipid levels.

Note: My picture shows a garnish of yogurt. Omit for vegan preparation.

This entry was posted in American, Legumes, Mexican, Recipes, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

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