South Indian Inspired Black Bean and Portobello Mushroom Chili

Whether eaten simply in a bowl or served over whole wheat spaghetti and topped with cheddar cheese, this recipe has been my go-to since discovering spice layering. This chili is more than a stew mimicking the feel and flavor of chili, it is a fun to cook and reliable recipe for making a vegetarian chili that suits the palettes of almost anyone. 

A couple of notes: 1) A heavy-bottomed stock pot works the best for this recipe. 2) Be sure to use canned black beans for the recipe – and use the cheapest available. They break down during cooking and give the chili a wonderful body that you cannot get from dried beans unless you cook them to the point of breaking down. 3) If you cannot find portobella mushrooms, white button mushrooms will do just fine. 

EQUIPMENT

Chef’s knife

Cutting Board

Stock pot with lid

Wooden Spoon

Can Opener

Colander

Measuring spoons 

INGREDIENTS

2T extra virgin olive oil

1T mustard seed (any color)

1T cumin seed

1 medium Vidalia (or sweet onion), diced

1T minced garlic

½ t sea salt

1 28-oz can whole tomatoes, crushed

2 15-oz cans black beans, drained and rinsed

2 15-oz cans kidney beans, drained and rinsed 

1 6-oz can tomato paste

2 rounded tablespoons of ground cumin

¼ t curry powder

¼ t cayenne pepper

1 8-oz package of portobello mushrooms

Recipe

Bring a stock pot to heat over medium high flame. While heating the pot, dice the onion and set it aside. Once the pot is hot, add the olive oil, mustard seed and cumin seed. Cover. The seeds will begin to pop open (much like popcorn). Once the rate of popping slows, turn the heat to medium low, add the dried peppers and diced onions. Add a small pinch of salt. Cook until translucent, stirring frequently. This takes 5-7 minutes. If the edges of the onions slightly brown, it’s completely fine. While the onion is cooking, mince your garlic. Once the onion is cooked, add the onion and saute for another 2 minutes or so. 

 

Use your hands to crush the whole tomatoes into the pot (or your spoon), taking a second to remove any remaining skin or hard cores that might be left on the tomatoes. Be careful not to cut or burn yourself. Add remaining juices to your pot. Fill the can with water, swish to remove adhering tomato from the can walls, and pour the water in your pot. Turn your heat to medium high. 

Drain and rinse beans in the colander. Add to the pot. Add the tomato paste and mix thoroughly into the pot (having the beans in first makes mixing easier). Then add your spices. Chop the mushrooms into bite-sized (1/2 – ¾ inches diced) pieces and add to the pot. Remember, they will shrink when cooking. 

Bring the pot to a boil. Reduce heat to medium-low and simmer for 40-45 minutes until desired cosistency. Serve over your favorite pasta, served with cheese and crackers or simply with a dollop of lime-coriander yogurt and sprinkle of cilantro!