Vegetarian Smoky Roasted Mushroom and Bean Chili

Serves 8

Ingredients

1 lb mushrooms, cleaned and quartered

2 tablespoons olive oil

1 large onion, chopped

1 bell pepper, chopped

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

4 cloves minced garlic

2 teaspoons chili powder

1 teaspoon cumin powder

1 teaspoon ancho chili powder, for heat

Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).

Roast Mushrooms:

In a bowl, toss the quartered mushrooms with 1 tablespoon of olive oil, salt, and pepper.

Spread them out on a baking sheet in a single layer.

Roast the mushrooms in the preheated oven for about 20 minutes, or until they are golden brown and tender.

Remove from the oven and chop them roughly.

Sauté Vegetables:

In a large pot, heat the remaining tablespoon of olive oil over medium heat.

Add the chopped onion and bell pepper, and sauté for about 5-7 minutes, until softened.

Add Spices:

Add the minced garlic, chili powder, and cumin powder, ancho chili powder to the pot.

Cook for an additional minute until fragrant.

Combine Ingredients:

Stir in the roasted mushrooms, kidney beans, corn, crushed tomatoes, and vegetable broth.

Bring the mixture to a simmer.

Simmer:

Reduce the heat and let it simmer for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.

Season and Serve:

Taste and adjust the seasoning with salt and pepper as needed.

Serve hot with your favorite garnishes.

Serving Suggestions

Top with fresh cilantro, diced avocado, or a dollop of sour cream (or a vegan alternative).

Pair with cornbread, tortilla chips, or a side of rice for a complete meal.