Step up your chili game with mushrooms and a host of other flavorful ingredients, for a cold-weather meal that’s sure to become a favorite.
- 1 lb. crimini mushrooms, finely chopped
- 1 Tbsp. unrefined peanut oil or extra-virgin olive oil
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely chopped
- 1 small jalapeño pepper, with some seeds, minced
- 2 large garlic cloves, minced
- 2 Tbsp. aged red wine vinegar
- 3 cups low-sodium vegetable broth
- 1 can (14.5 oz.) crushed roasted tomatoes or crushed tomatoes
- 1½ Tbsp. chili powder
- 1¼ tsp. sea salt, or to taste
- 1 tsp. ground cinnamon
- 2 cans (15 oz.) red kidney beans, drained
- ¼ cup fresh cilantro, chopped
- Heat oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
- Add the broth, tomatoes, chili powder, salt and cinnamon and bring to a boil over high heat.
- Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncovered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
- Spoon chili into bowls, top with the remaining cilantro, and serve.