After a week in the never-ending summer of Cabo, I’m back to what we would call “winter” here in Los Angeles (no offense to anyone in the country where winter really means winter!). The combination of coming home again and walking into a chilly house has me craving comfort food and chili is right up there with soup for me. Though this recipe has quite a few ingredients, the prep is quick and simple and the flavors are delicious. We will eat this for a few days and top with a handful of my favorite Rusty’s tortilla chips and avocado.
Hearty Mushroom & Bean Chili
Makes 4 bowls
Ingredients:
2 T. olive oil or refined coconut oil
1 medium white or yellow onion, diced
2-3 cloves garlic
1 large poblano chili, seeded and finely chopped (could also use 2 seeded jalapeno)
1 small red bell pepper, diced
1 small green bell pepper, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 ½ tsp. sea salt (plus more to taste)
½ pound cremini mushrooms, chopped
2 ½ T. chili powder
1 T. ground cumin
1 tsp. chipotle powder
2 tsp. dried oregano
1 ½ cups organic vegetable broth or chicken broth (if desired)
2 cups crushed or diced tomatoes
2 cups black beans, drained and rinsed
Directions:
Heat a large soup pot over medium heat. When warmed, add the olive oil along with the onions, garlic, chili, bell pepper, celery, and carrot. Generously season this mix with sea salt. Cook down for ten minutes, until vegetables begin to soften. Be sure to stir freqeuntly to avoid garlic over cooking and onions from browning.
Turn heat up to medium high before adding in the dried spices and mushrooms. Add mushrooms, give a good stir, then add all spices. Continue to cook until mushrooms are browned (if you have to use a small soup pot, add mushrooms in batches). This step will take about 7-8 minutes of cooking.
Next add your broth, tomatoes, and beans. Stir well to blend everything. Then cover pot with a lid and reduce heat to low. Simmer for 45 minutes (stir on occasion to prevent anything from sticking to the bottom).
Taste and adjust your seasonings as necessary before serving. I always end up adding a bit more salt and a few grinds of fresh black pepper.
Optional to top with:Greek yogurt or cashew cream, green onions, avocado or diced tomatoes
