Vegetarian Bean and Mushroom Chili
A hearty, slow-cooked chili where mushrooms provide a savory, substantial texture
Why This Recipe Works
Pulsing mushrooms into a coarse crumble gives this chili a substantial texture that mimics traditional recipes. Using the oven for the long simmer ensures even heat, allowing the beans to become perfectly tender without falling apart.
Instructions
Adjust the oven rack to the lower-middle position and heat the oven to 325 degrees. Pulse the mushrooms in a food processor until they are coarsely chopped and uniform in size, which ensures they cook evenly into the base.
Toast the mustard seeds and cumin seeds in a Dutch oven over medium heat, stirring constantly until they smell fragrant, about 1 minute. Stir in the oil, onion, and processed mushrooms, then cover and cook until the vegetables have released their liquid, about 5 minutes.
Uncover the pot and continue to cook until the mushrooms and onions are well-browned, which should take 5 to 10 minutes. Stir in the garlic and chipotle and cook until fragrant.
Add the chili powder and cook while stirring constantly for about 1 minute to bloom the spices. Stir in the broth, water, beans, sugar, baking soda, and bay leaves and bring the mixture to a simmer, skimming any foam that rises to the surface.
Cover the pot and transfer it to the oven to cook for 1 hour. This initial bake begins tenderizing the dried beans in the seasoned liquid.
Remove the pot and stir in the crushed tomatoes and bell peppers. Cover and return to the oven for another hour until the beans are fully tender. If the chili begins to stick to the bottom or seems too thick, stir in a little extra water.
Discard the bay leaves and stir in the cilantro. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate in an airtight container for up to 4 days; the flavors often improve overnight.
