Cremini Mushroom Chili
by Andy Haning-BrownCremini Mushroom Chili
Rated 5.0 stars by 1 users
Category
Soups & Stews
Ingredients
16 oz. Cremini Mushrooms, Sliced
3 Tbsp. Butter
1/2 tsp. Poblano Chile, Powder
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1/2 tsp. Pasilla Chile, Powder
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1/2 tsp. New Mexico Chile, Powder
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1/2 tsp. Urfa Chile, Crushed
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1/2 tsp. Paprika, Smoked Bittersweet
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1/4 tsp. Cayenne Chile, Powder
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1/2 tsp. Onion, Toasted Powder
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1/2 tsp. Cumin, Ground
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1/2 tsp. Garlic, Powder
1 Red Onion, Chopped
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1 Tbsp. Garlic, Minced
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1/2 tsp. Hawaiian Red Salt
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1/2 tsp. Peppercorns, Tellicherry Whole, Freshly Ground
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2 Bay Leaves
2 15 oz. Cans Dark Red Kidney Beans, Drained and Rinsed
1 14 1/2 oz. Can Fire-Raosted Tomatoes
1 8 oz. Can Tomato Sauce
1 C. V-8 Juice
1 4 oz. Can Diced Green Chiles
1 Tbsp. Fresh Cilantro, Chopped
2 Tbsp. Lime Juice, Freshly Squeezed
Diced Avocado
Lime Wedges
Fresh Cilantro Leaves
For Serving:
Directions
In a large pot, sauté the mushrooms in melted butter. When the mushrooms have released their water and started to brown, sprinkle them with the crushed poblano chile, Pasilla Chile, Powder, New Mexico Chile, Powder, Urfa Chile, Crushed, Paprika, Smoked Bittersweet, Cayenne Chile, Powder, Onion, Toasted Powder, Cumin, Ground, and Garlic, Powder. Cook briefly until the spices become fragrant, then stir in the chopped red onion and minced garlic (reconsitituted, or use fresh), cooking until the onion is softened and translucent.
Add the Hawaiian Red Salt, freshly ground Peppercorns, Tellicherry Whole, Bay Leaves, kidney beans, tomato suace, V-8 Juice, and diced green chiles. Simmer for 30-45 minutes over low heat. Stir in minced cilantro and lime juice. Taste and adjust seasoning if needed.
Serve garnished with diced avocado, lime wedges, and cilantro leaf.