Spicy Portobello Mushroom Chili

It might seem strange to call this chili, as it contains neither meat nor beans. Nevertheless, the portobellos add a meaty texture to this spicy dish that is reminiscent of traditional chilies. The mushrooms are simmered in a rich and spicy tomato base, along with some red bell pepper, resulting in a comforting dish that will heat you up and satisfy any cravings for spiced up food. Needless to say, mushroom fanatics like myself with also get their fungus fix. I served this alongside some sweet potato fries, but it would be quite good with brown or white rice too. To fill it out further, serve with a leafy green salad on the side.

Spicy Portobello Mushroom Chili with Sweet Potato Fries

Recipe by Lisa Turner Adapted from The Chubby Vegetarian Published on December 29, 2014 Simple hearty no-meat and no-bean portobello mushroom chili served with zesty sweet potato fries Print this recipe Ingredients: 1/2 oz (14 g) dried porcini mushrooms 1 tablespoon coconut or other cooking oil 1 onion, chopped 2 fresh chilies or jalapeños, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons chili powder, or to taste 1 1/2 teaspoons paprika 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 3 medium tomatoes, diced 1 teaspoon coconut or brown sugar 4 large portobello mushrooms, roughly chopped 1 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste fresh cracked black pepper Sweet potato fries (optional): 1 large sweet potato, peeled and cut into 1/4-inch strips 2 teaspoons olive oil 1/4 to 1/2 teaspoon cayenne, to taste sea salt and fresh cracked black pepper to taste Instructions: To make the chili, begin by soaking the dried mushrooms in 2/3 cup hot water for 20 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set both aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté for 6 to 8 minutes until the onion is nicely browned. Add the chilies or jalapeños, ginger and ground spices. Stir and fry for a few minutes, then add the tomato and sugar and cook until it thickens a little — roughly 5 minutes. Add all of the mushrooms to the pan, the red pepper and the reserved mushroom soaking liquid. Bring to a boil, reduce the heat to low, and cover. Gently simmer, stirring occasionally, for about 45 minutes or until thickened to your desired consistency. Meanwhile, if making the sweet potato fries, toss the sweet potato strips with the olive oil, cayenne and salt in a large bowl. Transfer to a parchment-lined baking sheet and bake in a preheated 450° oven for 15 minutes. Make sure not to crowd the potatoes on the pan. Flip the sweet potatoes and cook for another 10 minutes until golden. Season with more salt and some black pepper. When the chili has finished cooking, season with salt and plenty of black pepper. If it is not thick enough, remove the lid and simmer for a while longer. Serve hot over rice or sweet potato fries, topped with pieces of avocado, accompanied by a leafy green salad on the side. Note: Adjust the amount of chili powder used according to your preference. The intensity of heat varies depending on what kind of chili powder you are using. Here I used Kashmiri chili powder, which tends to be a bit milder than most chili powders. Makes 6 servings

Other chili recipes from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Black Bean Chili with Mushrooms and Toasted Spices
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce