Mushroom & Mixed Bean Chili

Clock Icon 60-75 minutes |
Servings: 6-8 |
Prep: 15 minutes |
Cook: 45-60 minutes

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 1 Peak of the Market onion, finely chopped
  • 3 garlic cloves, minced
  • 1 lb (500g) fresh mushrooms, white, crimini and shiitake, sliced
  • 1 can (28 oz/796 mL) diced tomatoes, undrained
  • 2 cans (19 oz/540 mL) beans, drained, rinsed (black beans, kidney beans or pinto beans, etc.)
  • 1 + 1/2 cups canned corn, drained or frozen corn, thawed
  • 2 Tbsp (30 mL) chili powder
  • 1 tsp (5 mL) each cumin, paprika and oregano
  • 1/4 tsp (1 mL) Tabasco sauce
  • Dash crushed red pepper flakes
  • Salt & freshly ground pepper to taste
  • 2 Tbsp (30 mL) chopped fresh cilantro
  • Sour cream
  • Grated old Cheddar cheese

 

Method

  1. In large saucepan heat oil over medium heat.
  2. Saute onions, garlic and mushrooms in oil until soft, about 5 minutes.
  3. Add tomatoes, beans, corn, chili powder, cumin, paprika, oregano, Tabasco, red pepper flakes, salt and pepper. Stir to combine well.
  4. Bring to boil. Cover. Reduce heat and simmer 45-60 minutes or until mixture thickens.
  5. Add cilantro.
  6. Serve with sour cream, Cheddar cheese and additional cilantro, if desired.

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