Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large Portobello mushrooms, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the Portobello mushrooms and bell peppers and sauté until the vegetables are tender, about 10 minutes.
3. Add the pinto beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and bring the chili to a simmer. Reduce the heat to low and let the chili cook for 30 minutes.
5. In a small bowl, whisk together the cornstarch and water. Add the mixture to the chili and stir until the chili thickens, about 5 minutes.
6. Serve the chili hot, garnished with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6 servings
Nutritional information:
Calories: 235
Fat: 6g
Carbohydrates: 39g
Protein: 10g
Fiber: 10g
Sodium: 750mg
Substitutions for ingredients:
- Portobello mushrooms can be substituted with other mushrooms, such as cremini or shiitake.
- Pinto beans can be substituted with kidney beans or black beans.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add ground beef or turkey for a meatier chili.
- Add corn or zucchini for extra vegetables.
- Top the chili with shredded cheese or sour cream.
Tips and tricks:
- To save time, use canned diced tomatoes with green chilies instead of plain diced tomatoes.
- Make the chili ahead of time and reheat it for an easy meal.
- Serve the chili with cornbread or tortilla chips.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado
Pairings:
Cornbread, tortilla chips, rice
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth to thin it out.
- If the chili is too thin, whisk together more cornstarch and water and add it to the chili.
Food safety advice:
Make sure to cook the chili to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Chili con carne originated in Texas in the 1800s and typically includes beef, chili peppers, and spices. Vegetarian versions of chili have become popular in recent years.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve the chili with cornbread or tortilla chips for a hearty meal.
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