Chilli Mushroom Con Carne (Print version)

Hearty Tex-Mex style chilli with meaty mushrooms, kidney beans, and smoky spices for a filling vegetarian meal.

# What you need:

→ Vegetables

01 - 1.1 pounds button or cremini mushrooms, cleaned and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green chili, finely chopped (optional)

→ Canned & Beans

06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (14.5 ounces) chopped tomatoes
08 - 2 tablespoons tomato paste

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 2 teaspoons ground cumin
11 - 2 teaspoons smoked paprika
12 - 1 teaspoon ground coriander
13 - 0.5 teaspoon chili powder
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon ground black pepper
16 - 1 teaspoon salt

→ Liquids

17 - 1 cup vegetable stock

→ Garnishes

18 - Fresh coriander (cilantro), chopped
19 - Sour cream or Greek yogurt (optional)
20 - Lime wedges

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onions and cook for 3-4 minutes until translucent.
02 - Stir in the garlic, bell pepper, and green chili, cooking for another 2 minutes.
03 - Add the diced mushrooms and sauté for 7-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
04 - Mix in the cumin, smoked paprika, coriander, chili powder, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add the tomato paste and cook for another minute.
06 - Pour in the chopped tomatoes and vegetable stock, then bring to a simmer.
07 - Stir in the kidney beans. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the mixture thickens and flavors meld.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with chopped coriander, a dollop of sour cream or yogurt, and lime wedges.

# Expert advice:

01 -
  • The mushrooms get so savory and browned that even dedicated carnivores wont miss the meat
  • Everything happens in one pot, meaning less cleanup and more time on the couch
  • It actually tastes better the next day, so lunch is already sorted
02 -
  • Do not rush the mushroom browning step, that crispy edge is what makes the texture feel substantial
  • The chili needs at least 20 minutes of simmering to thicken properly, anything less and it will feel like separate ingredients floating in broth
  • Taste again after it sits for 5 minutes off the heat, flavors bloom and settle differently than they do when hot
03 -
  • Use a potato masher to lightly mash about a quarter of the beans, this naturally thickens the chili without any extra effort
  • If it is too spicy, a drizzle of honey or a splash of cream can tame the heat while adding body

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