Black Bean Chili with Mushrooms
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This is a great way to do meatless chili but still get the heartiness you want. You will like the depth of flavors that develop due to the addition of a bit of cinnamon and a Mexican beer. It tastes little more special than your average chili.
MAKES: 6 Servings
PREP/COOK TIME: 60 minutes
INGREDIENTS
1 pound cremini or portobello mushrooms, or both, minced
⅓ cup extra virgin olive oil
1 ½ teaspoon Salt
1 teaspoon black pepper
2 medium yellow onions, finely chopped
2 red bell peppers, finely chopped
1 jalapeño, minced
4 garlic cloves, minced
1 tablespoon ground mild chile powder
1 tablespoon chipotle powder
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon, preferably Ceylon
3 tablespoons tomato paste
2 (14.5-ounce) cans diced tomatoes
2 (15-ounce) cans black beans, rinsed and drained
1 bottle Mexican Lager
2 cups Magic Mineral Broth or organic no-salt vegetable broth
1 tablespoon raw or turbinado sugar
1 ounce dried porcini mushrooms, torn into bite-size pieces
Greek or Icelandic non-fat plain yogurt and torn cilantro leaves, for serving
DIRECTIONS
Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 10 minutes.
Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
Lower the heat to medium-low and add the canned diced tomato and its juices, beans, beer, broth, sugar and porcini mushrooms. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. If the chili is still too watery, remove the lid and simmer until your desired consistency. Divide among bowls and serve with sour cream and cilantro.
