One of the reasons mushrooms are so widely loved by vegetarians and carnivores alike is that, especially when cooked, they develop a robust, earthy flavor and texture that satisfies like meat. So it stands to reason that mushrooms can be used effectively in place of the meat usually found in a classic chili recipe.
Try this quick, easy chili as an option for a weeknight meatless main course. A vegetarian chili recipe like this offers an alternative everyone will love. Or make it as one of several different chili recipes to offer for a chili party, an ideal way to entertain when having friends over to watch sports on TV, whether it's a Super Bowl party or an Olympics party, or just a gathering to watch Sunday sports.
Mushroom Chili
Serves 4 to 6
Ingredients:
- 3 tablespoons unsalted butter (or vegetable oil if making a vegan chili)
- 3 tablespoons vegetable oil
- 4 medium-sized garlic cloves, finely chopped
- 4 medium-sized shallots, finely chopped
- 3 tablespoons medium-hot pure chile powder
- 3 tablespoons mild pure chile powder
- 1 1/2 tablespoons ground cumin
- 3 pounds fresh mushrooms, coarsely chopped
- 1 medium-sized green bell pepper, halved, stemmed, seeded, deveined, and cut into 1/4-inch dice
- 1 medium-sized red bell pepper, halved, stemmed, seeded, deveined, and cut into 1/4-inch dice
- 2 1/4 cups beer
- 3 tablespoons tomato paste
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 tablespoon sugar
- 1/2 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons yellow cornmeal
Directions:
- In a large saucepan, heat the butter and vegetable oil over medium heat. When the butter has melted completely, add the garlic and shallots and saute until translucent, 2 to 3 minutes. Add the chile powders and cumin and saute until fragrant, about 1 minute longer.
- Add the mushrooms, raise the heat to high, and saute, stirring constantly, until the liquid given up by the mushrooms has evaporated and the mushrooms begin to turn golden, about 15 minutes.
- Stir in the bell peppers, beer, tomato paste, oregano, basil, sugar, salt, and pepper. Raise the heat, bring the mixture to a boil, and then reduce the heat and simmer until thick but still slightly fluid, about 10 minutes.
- Sprinkle and stir in the cornmeal and continue simmering until the chili is thick, 5 minutes longer. Serve immediately.
The chili is terrific over steamed rice or pasta. Pass bottled hot pepper sauce at the table for those who want their servings spicier. (Looking for more great chili recipes? Check out Spicy Shrimp Scampl with Green Chilies, Steak Chili, and Hearty Ground Turkey Chili!)
Norman Kolpas - I've been writing about lifestyle topics–including food, travel, art, design, books, theater, and movies–since the ...
