Well, it’s almost Super Bowl Sunday. Or should I say ‘Souper Bowl’ ? I’ll be having chili for the big game. How about you? I’ve already shared two of my favorite chili recipes – Souper Jenny’s Turkey Chili and White Chicken Chili. But I thought it would be good to have a vegetarian chili in my repertoire, as well. So recently, I tried this Black Bean and Mushroom recipe. It’s so thick and tasty you don’t miss the meat at all – and how nice to have an option for your vegetarian friends.
Black Bean and Mushroom Chili (makes 10 servings)
- 1 Tblsp extra virgin olive oil
- 2 Tblsp chili powder
- 1 Tblsp chipolte powder
- 1 1/2 tsp ground cumin
- 1/2 tsp cardamon
- 2 medium onions, chopped
- 1 lb mushrooms sliced or chopped (I used baby bellas)
- 4 cans black beans, drained
- 1 cup tomatillo salsa
- 1/4 cup mustard
- 1/4 cup water
- 5 1/2 cup vegetable broth
- 1 60z can tomato paste
- 2 Tblsp cilantro paste
- Grated Montery Jack cheese and sour cream, for topping
- Heat olive oil in a 5-6 quart Dutch oven.
- Add spices and stir for 30 seconds.
- Add onions and mushrooms and cook for 3-5 minutes.
- Add black beans, tomatillo salsa, mustard and water and cook covered for 3-5 minutes.
- Add broth, tomato paste and cilantro paste. Cook uncovered on medium heat, stirring often for 90 minutes, to the desired thickness. (If you’re not eating this immediately, store it a little thinner than desired, for reheating).
- Serve with the cheese and sour cream.
adapted from Eating Well.