Hearty Bean and Mushroom Chili

When the evenings turn cold, a pot of chili on the stove is one of the simplest ways to feed a table. This version is all plants: beans, mushrooms, peppers and tomatoes, simmered until the kitchen smells like a proper November supper. It is hearty enough for a weeknight and easy to scale if you are cooking for a crowd.

Ingredients

– 2 tablespoons olive oil

– 1 large onion, diced

– 3 cloves garlic, minced

– 8 ounces (about 225 g) mushrooms, sliced

– 1 red bell pepper, chopped

– 1 tablespoon tomato paste

– 1 tablespoon chili powder

– 2 teaspoons ground cumin

– 1 teaspoon smoked paprika

– 1 teaspoon dried oregano

– 1 (28-ounce) can crushed or diced tomatoes

– 1 (15-ounce) can kidney beans, drained and rinsed

– 1 (15-ounce) can cannellini or butter beans, drained and rinsed

– 1 (15-ounce) can pinto beans, drained and rinsed

– 2 cups vegetable broth

– Salt and black pepper to taste

– Fresh parsley or cilantro, to finish

– Cooked rice, to serve (optional)

Instructions

1. Cook the vegetables: Warm the olive oil in a wide pot or deep skillet over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic, mushrooms and bell pepper, and cook until the mushrooms give off their liquid and begin to brown.

2. Add the spices: Stir in the tomato paste, chili powder, cumin, smoked paprika and oregano. Cook for about 1 minute, until the paste darkens and the spices smell fragrant.

3. Simmer: Add the tomatoes, all three beans and the vegetable broth. Season with salt and pepper. Bring to a gentle boil, then lower the heat and simmer, uncovered, for 25 to 30 minutes, stirring now and then, until the chili thickens.

4. Taste and serve: Adjust the salt and pepper. Ladle into bowls, or over rice, and finish with a little fresh parsley or cilantro.

Why This Dish?

November is a good month for a pot that can sit on the stove and feed whoever comes through the door. Beans and mushrooms give this chili its body, without any dairy or animal products, which keeps it in line with the plant-based cooking Food Yoga International is known for. It also holds well for the next day, so one pot can do more than one meal.