recipe: mushroom & black bean chili



A’ight. I’m trying to deal with the backlog of recipe requests, but I really had to share this one because it will definitely be a go-to when I’m craving warmth + bright flavours through the dark seasons.

This recipe is adapted from/inspired by this recipe that I did not follow. I amped up the veg content and (I feel) made it prettier with the addition of corn, peppers and cilantro. It’s also entirely vegan (unless you use the cheese that I did). It also goes together in under an hour (unless you’re making your own polenta, like I did) and will give you about 8 lumberjack sized servings for under 15 quid.

You need:

  • 3tbsp olive oil
  • 1 tsp salt
  • 1 large onion
  • 4 cloves of garlic, chopped/crushed
  • 1 tbsp cumin (can be whole or ground)
  • 1 tbsp smoked paprika
  • 2 tbsp chili powder
  • 2  cup of portabello mushrooms, large diced
  • 1 tbsp oregano or thyme (or a combination thereof)
  • 1  can (or about 2 cups) of diced or stewed tomatoes (crushed tomatoes are not recommended)
  • 3 tbsp chipotles and adobo (I tossed chipotles in whole and that was not appreciated – you may want to chop yours up)
  • 1 bottle of PBR
  • 1 can (or about 1 cup) of corn
  • 2 red bell peppers, large diced
  • 1 bunch of cilantro, chopped
  • grated sharp cheddar cheese (optional, but worth it)


You do:

  1. heat oil over medium heat  in a large, heavy saucepan.
  2. add the onion, garlic, salt and spices and cook until the onions are translucent, stirring on the regular.
  3. stir in the mushrooms and cook for about two minutes.
  4. stir in the tomatoes, peppers, beer, herbs and chipotles and cook for 10 minutes.
  5. turn the heat up to medium-high, stir in the beans and corn and cook for another 10 minutes.
  6. stir in the cilantro.
  7. serve over polenta with a good helping of cheese and ground black pepper on top.



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