Vegetarian Mushroom Chili

January 9, 2017
Lunch, Dinner, Winter, Fall, Vegetables, Comfort Food, B-Team Recipes

Watch Sally demonstrate how to make vegetarian mushroom chili in this technique video

Serves 4

¼ pound dried pinto beans, picked over and rinsed
¼ pound dried cannellini beans, picked over and rinsed
1 teaspoon Chile de Arbol powder
1 tablespoon Ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon ground cumin
¼ cup walnuts, toasted
½ ounce dried porcini mushrooms, chopped
2 teastpoons dried oregano (Mexican if possible)
2 tablespoons tomato paste
1 (14 oz) can fire-roasted diced tomatoes, drained with juices reserved
1 jalapeño chile, seeded, stemmed and coarsely chopped
1 poblano chile, seeded, stemmed and coarsely chopped
Three quarters of a pound shitake mushrooms, cleaned and stems removed
1 pound onions, cut in large chunks
3 garlic cloves
1 tablespoon plus 2 teaspoons soy sauce
½ cup medium-grind bulgur wheat
3½ cups water
1 tablespoon canola or olive oil
Kosher salt and freshly ground black pepper

For serving (optional)
Lime wedges
Cilantro leaves
Grated Queso Blanco
Avocado Crema

1. In a food processor, blend dried porcinis and walnuts in a food processor until finely ground, and transfer to a small bowl. Process mushrooms in food until chopped and remove to a larger bowl; repeat with the onions. Place the drained tomatoes, tomato paste, chiles and garlic in food processor and process until all ingredients are finely chopped.

2. Heat oil in a large skillet or the pot of your slow cooker if it has “brown” function. Add the onion and cook until translucent. Add the dried chile powders, cumin, oregano and cook until fragrant. Add fresh mushrooms to pot and cook until golden. Season with salt and pepper.

3. If using a skillet, remove from the heat and scrape the contents into the pot of the slow cooker; or, if cooking in the slow cooker, change the setting from brown to slow cook. Add the remaining ingredients, including reserved liquid from the canned tomatoes, and cook until the beans are tender, approximately 6 hours on high or 8 hours on low. Taste for seasoning and serve with lime wedges, grated cheese and avocado crèma (optional).

Avocado Crema
2 ripe Haas avocados
3 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro
Salt and pepper, to taste

Mash the avocado to a smooth consistency using a fork, potato masher, or the food processor. Stir in the lime juice and cilantro and season with salt and pepper to taste.