01/20/2024
Vegan Mushroom Chili
Yield: 6 quarts
- 1 white/yellow onion, peeled and diced
- 6 cloves garlic, peeled and minced
- 4 tomatoes, diced
- 1 stalk celery, washed and diced
- 2 red bell pepper, seeded and diced
- 1 jalapeño, seeded and minced (feel free to substitute a hotter pepper – or more!)
- ½ # shiitake mushrooms, de-stemmed and diced
- ½ # lion’s mane mushrooms, pulled in small pieces
- 2 6 oz cans tomato paste
- 1 Tbsp cumin powder
- 3 Tbsp chili powder
- 1 Tbsp smoked paprika
- 3 Bay leaves (fresh or dried)
- 1 Tbsp black pepper, freshly ground
- Kosher salt (to taste)
- ½ cup avocado oil
Directions:
- Heat pot to medium, add oil.
- Sauté shiitake and lion’s mane until light golden brown.
- Add onion and celery and cook until soft.
- Add red pepper, jalapeño, and garlic and continue cooking gently.
- Lastly, add tomatoes and cook until softened. (Reminder: salt lightly as you go to bring out the full flavor of the ingredients!).
- Add spices: cumin, chili powder, paprika, bay leaves, black pepper, and some salt. Stir continuously.
- Gently stir in tomato paste until all vegetables are coated and browned slightly.
- Add shiitake stock, and drained kidney and black beans.
- Simmer for 90 mins (if using soaked beans), 45 mins if using canned (Option: finish in crockpot on medium/high heat).
- Salt to taste (feel free to add any hot sauce to add more heat!).
- Make sure to remove bay leaves before serving.
- For garnish gently mix cilantro and lime into vegan sour cream and salt to taste, dollop on bowls.
Day before:
Soak in water for 24 hours, 2 cups dry kidney beans and 1 cup dry black beans, then strain.
*(May substitute 2 15 oz cans kidney beans, 1 15 oz can black beans for day of; washed and strained)
Shiitake stock:
- ½ # shiitake mushrooms, whole
- 3 quarts cold water
- 1 white/yellow onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 2 stalks celery, washed and roughly chopped
- 1 jalapeno, roughly chopped (with seeds)
- 1 Tbsp whole black peppercorns
Simmer on medium/low for about an hour, strain. Save liquid and discard veg.
For garnish:
- ½ lime, juiced
- ¼ cup cilantro, minced
- 1 cup vegan sour cream
- Kosher salt (to taste)
