American
Vegetarian Chili
This meatless chili builds depth from browned mushrooms, toasted whole spices, chiles, and a small amount of cocoa rather than imitation meat. Three beans provide varied texture; crushing a portion gi
6 servings · 25 minutes prep · 65 minutes cook
Ingredients
Chili
- 1 ounce (28 g) dried porcini mushrooms
- 1 1/2 cups (360 ml) boiling water
- 2 tablespoons (30 ml) neutral oil
- 8 ounces (225 g) cremini mushrooms, finely chopped
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 poblano chile, diced
- 1 teaspoon Diamond Crystal kosher salt (3 g), plus more to taste
- 4 garlic cloves, minced
- 2 tablespoons (18 g) ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground coriander
- 2 tablespoons (32 g) tomato paste
- 1 teaspoon unsweetened cocoa powder
- 1 can (28 ounces/794 g) whole peeled tomatoes, crushed by hand
- 1 can (15 ounces/425 g) black beans, rinsed and drained
- 1 can (15 ounces/425 g) pinto beans, rinsed and drained
- 1 can (15 ounces/425 g) kidney beans, rinsed and drained
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon (15 ml) fresh lime juice
To serve
- Chopped cilantro, as desired, chopped, optional
- Diced avocado, as desired, diced, optional
- Sliced scallions, as desired, sliced, optional
- Grated cheddar, as desired, grated, optional
- Lime wedges, as desired, optional
Directions
Build the base
- Cover porcini with boiling water for 10 minutes. Lift out, rinse away grit, and finely chop. Strain the soaking liquid through a coffee filter; reserve 1 cup (240 ml).
- Heat oil in a Dutch oven over medium-high. Add cremini in an even layer and cook 7 to 9 minutes, stirring only after they release their moisture, until well browned.
- Add onion, bell pepper, poblano, and salt. Cook 7 minutes, until softened and beginning to brown. Stir in garlic, ancho, cumin, oregano, and coriander for 45 seconds. Add tomato paste and cocoa; cook 2 minutes, until the paste darkens.
Simmer and finish
- Add porcini, reserved liquid, tomatoes, all three beans, soy sauce, and sugar. Bring to a simmer, then cook uncovered over medium-low for 35 to 40 minutes, stirring occasionally.
- Crush about 1 cup of beans against the pot and stir them back in. Simmer 5 minutes, until the chili mounds softly on a spoon but remains saucy.
- Stir in lime juice. Adjust salt and serve with chosen toppings.
