Preheat Your Oven

• Preheat your oven to 400°F (200°C). Roasting the mushrooms is a game-changer, as it enhances their natural umami flavor and gives them a hearty, meaty texture that’s perfect for chili.

 Roast the Mushrooms

• In a mixing bowl, toss the quartered mushrooms with 1 tablespoon of olive oil, a pinch of salt, and a dash of pepper.
• Spread the mushrooms out in a single layer on a baking sheet. Avoid overcrowding to ensure even roasting.
• Roast the mushrooms for about 20 minutes, or until they’re golden brown and tender. Once roasted, chop them roughly to create bite-sized pieces.

Sauté the Vegetables

• While the mushrooms are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for about 5-7 minutes, stirring occasionally, until softened and slightly caramelized.

 Add Spices for Depth

• Stir in the minced garlic, chili powder, cumin powder, and ancho chili powder.
• Cook for an additional minute, allowing the spices to bloom and release their aroma. This step intensifies the flavors and sets the stage for a rich chili base.

Add the crushed tomatoes, vegetable broth, kidney beans, and corn to the pot. Stir well to combine .Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer.

 Incorporate the Roasted Mushrooms

• Once the mushrooms are done roasting and chopped, add them to the simmering chili. Stir everything together, then let the flavors meld for 20-30 minutes. The longer it simmers, the better it gets!

Season and Serve

• Taste the chili and adjust the seasoning with salt and pepper as needed. For added depth, you can squeeze in a bit of fresh lime juice or garnish with fresh cilantro.