mMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Black Bean Chilli With Mushrooms
Categories: Mushrooms, Beans, Vegetables, Chilies, Herbs
Yield: 4 servings
1 lb Cremini and/or portobello
- mushrooms; minced
1/3 c Neutral oil
Salt & black pepper
1 md Yellow onion; fine chopped
2 Red bell peppers; fine
- chopped
1 Jalapeno; minced
3 cl Garlic; minced
1 ts Ground mild chile
3/4 ts Chipotle powder
1/2 ts Ground cumin
1/3 ts Ground cinnamon
3 tb Tomato paste
29 oz Diced tomatoes (2 cans)
30 oz Black beans (2 cans); rinsed
- drained
3 1/2 c Vegetable broth or water
1 tb Raw or turbinado sugar
1 oz Dried porcini mushrooms;
- torn into bite-size pieces
Sour cream & torn cilantro
- leaves; to serve
Spread the minced mushrooms on a clean dish towel or
paper towel and squeeze out excess liquid. Heat the oil
in a medium pot over high. Add the mushrooms with a
pinch each of salt and pepper and cook, stirring every
minute or so, until the mushrooms sear to a darker color
and any remaining water in the mushrooms has cooked off,
about 5 minutes.
Lower the heat to medium and add the onion. Cook,
stirring occasionally, until the onion softens and
browns slightly, about 5 minutes. Add the bell peppers,
jalapeño and garlic and cook for an additional 2
minutes, stirring frequently, until fragrant and
beginning to brown. Add the chile powder, chipotle
powder, cumin and cinnamon and stir until fragrant,
about 1 minute, then add the tomato paste and mix.
Lower the heat to medium-low and add the canned diced
tomato and its juices, beans, broth, sugar and porcini
mushrooms, if using. Season with salt and pepper to
taste. Cover with the lid ajar and simmer, stirring
occasionally, for 20 minutes to allow the flavors to
meld. Divide among bowls and serve with sour cream and
cilantro.
Recipe by Jocelyn Ramirez
RECIPE FROM:
https://cooking.nytimes.com
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