Mushroom Chili with Beans

When the wind begins to howl and the temperature drops I begin to long for comfort foods like a nice flavorful chili. This recipe uses dried and fresh chopped mushrooms to give this chili a meaty texture.  (All measurements are approximate)


1/4 cup veggie stock

1/2 cup of dried mixed mushrooms such as shitake and wood ear
1 cup of fresh shitake mushrooms
1 medium onion, chopped
2 cloves of garlic, finely chopped
1 to 2 jalapeno peppers
1 28 oz can of crushed tomatoes
1 Stout Beer such as Guinnes
1 T Ancho Chili Powder
1 T Cayenne Chili Powder
1/2 t Garlic Powder
1/2 t Epazote
1/2 dried Mexican oregano
salt and pepper to taste

1 1/2 cups of cooked red beans or 1 can
1/2 cup of frozen corn kernels

Garnish to taste
chopped cilantro
chopped avocado
chopped green onions
chopped onion

1.  Soak dried mushrooms in warm water for 20 minutes
2.  Add mushrooms to a food processor and process until chopped 
3.  Add 3/4 of onions, garlic, jalapeno to pot with a bit of veggie stock and cook for approximately 10 minutes
4.  Add mushrooms to pot with the onions
5.  Add tomatoes, beer and spices.  Let simmer and reduce until thick and bubbly. 
6.  Add the beans and corn.  Heat through
7.  Spoon into bowls and garnish with fresh chopped cilantro, onions, green onions and avocado.

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  • Bob Young says:

    I am going to try this one. I also am going to try and make my own. I have not yet.

    Thanks Pam!

  • Pamela says:

    Please be sure to share your creation and recipe with us.

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