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Portobello chili soup with corn tortilla chips on top and black beans in a white bowl on a blue wooden table with a grey towel and a spoon on the side.

Sweta's Portobello Chili

ancho chiles, queso fresco, corn tortilla chips

STARS

A smoky broth of veggie stock and ancho chiles delivers gradual heat to a cozy combination of sautéed onions, garlic, black beans, and meaty portabella mushrooms, building spice without overwhelming the rich chili flavors. Corn tortilla chips garnish this rich vegetarian dish, along with a squeeze of lime, green onions, and a crumble of queso fresco. This recipe comes to us from one of Munchery’s own engineers, an accomplished home cook and first place winner of Munchery HQ’s 2018 chili cook-off.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  20 minutes
Ingredients

Ancho Broth (or substitute chicken or vegetable broth)

  • 3 cups water
  • 2 ancho chiles
  • 1 cup vegetable stock

Portobello Chili

  • 1 pound portobello mushrooms, diced
  • 2 tablespoons canola oil, divided
  • 1 yellow onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, minced
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 1 28-ounce can crushed tomatoes
  • 3 cups ancho broth (recipe follows), or substitute chicken or vegetable broth
  • 1 15-ounce can black beans, drained and rinsed
  • Salt and pepper to taste
  • ½ cup crumbled queso fresco
  • 4 scallions, minced
  • 1 lime, sliced into wedges
  • Corn tortilla chips for serving
Directions
1
Preheat the oven to 350°F. 
2
To make the ancho broth, toast the chiles on a baking sheet for 5 minutes, until fragrant. 
3
Bring all ingredients to a boil in a large pot. Simmer for 45 minutes, then purée until smooth. 
4
Increase the oven to 425°F. 
5
On a baking sheet, toss the mushrooms with 1 tablespoon canola oil and a large pinch of salt and pepper. Roast for 12-15 minutes, until crisp and dark. 
6
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. 
7
Sauté the onions, garlic and jalapeño until tender. Stir in the cumin, cinnamon and paprika until fragrant, about 1 minute.
8
Add the crushed tomatoes and bring to a simmer.
9
Stir in the ancho or chicken broth, salt and pepper and bring to a boil.
10
Fold in the roasted mushrooms and black beans. Taste and adjust the seasoning.
11
In a small bowl, combine the queso fresco and scallions. 
12
To serve, divide the chili between bowls. Top with queso-scallion mixture, a lime wedge and tortilla chips.

Sweta's Portobello Chili

ancho chiles, queso fresco, corn tortilla chips

STARS

A smoky broth of veggie stock and ancho chiles delivers gradual heat to a cozy combination of sautéed onions, garlic, black beans, and meaty portabella mushrooms, building spice without overwhelming the rich chili flavors. Corn tortilla chips garnish this rich vegetarian dish, along with a squeeze of lime, green onions, and a crumble of queso fresco. This recipe comes to us from one of Munchery’s own engineers, an accomplished home cook and first place winner of Munchery HQ’s 2018 chili cook-off.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Ancho Broth (or substitute chicken or vegetable broth)

  • 3 cups water
  • 2 ancho chiles
  • 1 cup vegetable stock

Portobello Chili

  • 1 pound portobello mushrooms, diced
  • 2 tablespoons canola oil, divided
  • 1 yellow onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, minced
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 1 28-ounce can crushed tomatoes
  • 3 cups ancho broth (recipe follows), or substitute chicken or vegetable broth
  • 1 15-ounce can black beans, drained and rinsed
  • Salt and pepper to taste
  • ½ cup crumbled queso fresco
  • 4 scallions, minced
  • 1 lime, sliced into wedges
  • Corn tortilla chips for serving

Directions

1
Preheat the oven to 350°F. 
2
To make the ancho broth, toast the chiles on a baking sheet for 5 minutes, until fragrant. 
3
Bring all ingredients to a boil in a large pot. Simmer for 45 minutes, then purée until smooth. 
4
Increase the oven to 425°F. 
5
On a baking sheet, toss the mushrooms with 1 tablespoon canola oil and a large pinch of salt and pepper. Roast for 12-15 minutes, until crisp and dark. 
6
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. 
7
Sauté the onions, garlic and jalapeño until tender. Stir in the cumin, cinnamon and paprika until fragrant, about 1 minute.
8
Add the crushed tomatoes and bring to a simmer.
9
Stir in the ancho or chicken broth, salt and pepper and bring to a boil.
10
Fold in the roasted mushrooms and black beans. Taste and adjust the seasoning.
11
In a small bowl, combine the queso fresco and scallions. 
12
To serve, divide the chili between bowls. Top with queso-scallion mixture, a lime wedge and tortilla chips.