Mushroom, Ancho & Black Bean Chili
2016-04-26 17:20:25
Serves 4
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 3 Ancho chili peppers, seeded and stemmed
- 1/4 cup vegetable oil
- 1 1/2 pounds mixed mushrooms (I used baby portabella and crimini)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons coriander
- 1/4 teaspoon cinnamon
- 1 large red onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14 ounce can stewed tomatoes
- 1 15 ounce can black beans
- 1 cup dark beer
Instructions
- In a small pot, cover the Ancho chilies in 2 cups water and bring to a boil. Lower the heat and simmer until tender, 15 minutes. Add chilies and water to blender and puree until smooth.
- Meanwhile, in a large pot, heat the oil over medium-high heat. Add the mushrooms, cumin, paprika, coriander, and cinnamon, and cook until tender, 15 minutes. Season with salt and pepper. Next add the onion and garlic and cook until soft, 5 minutes. Add the tomato paste and cook, 2 minutes. Add the reserved ancho chili sauce, canned tomatoes, black beans and beer. Simmer to combine flavors, 5 minutes. Serve in bowls with toppings of your choice: shredded cheddar cheese, tortilla chips, sliced jalapenos, etc.
Adapted from Rachel Ray
Adapted from Rachel Ray
SALT & PREPPY https://www.saltandpreppy.com/
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