Smoky Chipotle and Mushroom Chili

 
2 cups onion, diced
1/4 cup olive oil
1 cup green pepper, destemmed, deseeded, and diced
1 cup red pepper, destemmed, deseeded, and diced
1 jalapeno pepper, destemmed, deseeded, and diced
12 oz. portabello mushrooms, roughly chopped
8 oz. button mushrooms or other mushrooms of choice, roughly chopped
2 T. garlic, minced
1 T. dried oregano
1 T. ground cumin
2 t. chili powder
1 - 28 oz. can crushed tomatoes
2 - 15 oz. cans kidney beans, rinsed, and drained
2 cups water or vegetable stock
1 T. chipotle peppers in adobo sauce, pureed
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 cup water
2 T. dark miso
 

In a large pot, saute the onion in the olive oil for 3 minutes to soften. Add the green, red, and jalapeno peppers, and saute an additional 3 minutes. Add both types of mushrooms and garlic, and saute an additional 3-5 minutes or until the vegetables are tender. Add the chili powder, oregano, and cumin, and saute an additional 1 minute. Add the remaining ingredients, except the 1/4 cups water and miso, and cook over low heat for 20-30 minutes. In a small bowl, stir together the 1/4 cups water and miso, then add it to the pot, and simmer the chili an additional 5 minutes. Taste and adjust seasonings, as needed.

Serves 8

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett