IN PROGRESS (need to de-americanise it ….. for example – I THINK 18 ounces mushroom must be about 500 grams. I think. And how many grams of dried kidney beans end up as the equivalent of 15 oz can of same? This obsession with canned food …..YUCK!)
EDIT: Just found this website!! A lifesaver!! https://earthtoveg.com/calc/beans/
- 18 ounces portobello or button mushrooms
- ▢3 tablespoon olive oil or vegetable broth
- ▢½ large onion finely minced
- ▢½ green bell pepper finely chopped
- ▢½ red bell pepper finely chopped
- ▢4 cloves garlic finely minced
- ▢1 (14-oz) can diced tomatoes
- ▢1 (15-oz) can kidney beans rinsed and drained
- ▢½ (3-oz) can tomato paste
- ▢3 ½ cups vegetable broth
- ▢1 tablespoon chili powder
- ▢¼ teaspoon cayenne pepper or more to taste
- ▢1 teaspoon smoked paprika
- ▢1 teaspoon oregano
- ▢½ teaspoon ground cumin
- ▢1 teaspoon maple syrup
- ▢½ teaspoon salt
For serving
- ▢avocado
- ▢vegan sour cream
- ▢vegan mozzarella
Get Ingredients
Instructions
Prepare the mushrooms.
- Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground “meat”.
- In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
Cook the veggies.
- To the same pot, add the remaining 1 tablespoon of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
Simmer & serve.
- Dilute tomato paste with 1 cup of vegetable broth and add to pot.
- Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.
- Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.
- Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.