Chipotle Chili con Hongos (Smokey Mushroom Chili)

This savory, smoky, meat-minimalist chili will warm you on the crispest of fall evenings. The Portabellas lend their amazing meaty texture and flavor, bacon adds some richness, and chipotle peppers kick it up a notch with some welcomed smokey heat. Make a day ahead and reheat for the best results!

Makes: 1-½ quarts chili (serves 4-6)

Ingredients

• 8 ounces bacon, chopped (~6-8 slices)

• 18 ounces RI Mushroom Co. Portabella mushrooms, gills removed, medium diced

• 1 cup finely diced onion (~½ each)

• 2 tablespoons minced garlic

• 2 tablespoons minced canned Chipotle chilis in adobo sauce

• ¼ cup chili powder (the fresher the better!)

• 1 tablespoon cumin seeds, toasted (use ground cumin as a substitute)

• 1 tablespoon dried oregano

• 1 tablespoon smoked paprika (optional)

• 3 cups water

• 3 cups canned crushed tomatoes

• 1 tablespoon lime juice, freshly squeezed

• 1 15-ounce can red kidney beans, drained and rinsed

• Kosher salt and freshly cracked black pepper, to taste

• Shredded cheddar jack cheese, for garnish (optional)

• Onion, finely diced, for garnish (optional)

• Avocado, diced, for garnish (optional)

• Cilantro, chopped, for garnish (optional)

• Lime wedges, for garnish (optional)

Directions

1. In a dutch oven or medium saucepot over medium heat, add chopped bacon and cook, stirring occasionally until bacon is crispy and rendered, about 6-8 minutes. Use a slotted spoon or tongs to remove bacon onto a paper towel-lined plate.

2. Increase heat to high and add chopped RI Mushroom Co. Portabella mushrooms and cook until they release their liquid, about 5 minutes. Add chopped onion and cook until no liquid remains and the mixture starts to brown, about 5 minutes. Add minced garlic, minced Chipotle, chili powder, toasted cumin seeds, oregano, and smoked paprika, and cook until fragrant, about 2 minutes.

3. Add cooked bacon, water, crushed tomatoes, and lime juice and bring to a simmer. Cook for 30 minutes, stirring occasionally, until it is reduced by about ¼. Add beans and simmer for an additional 10 minutes. Season with kosher salt and freshly cracked black pepper, to taste.

4. Serve in bowls and garnish with shredded cheddar jack cheese, finely chopped onion, diced avocado, chopped cilantro, and lime wedges. Enjoy!

   Chef’s Notes:

   • If making vegetarian or vegan, substitute bacon for ¼ cup extra virgin olive oil.

   • For more soup recipes from RI Mushroom Co. check out Thai Red Curry Coconut King Trumpet Soup, Wild Rice & Portabella Mushroom Soup, Essential Bisque and Hot & Sour Shiitake Mushroom Soup.