Warm comforting chili filled with a medley of mushrooms, corn, black beans, smoky chipotle peppers, and tomatoes. This mushroom medley chili is delicious, easy to make, and perfect for warming up on a cold day.
Happy Sunday!
I know it’s spring, but it has yet to feel like it. I’m told that while I was away in Pennsylvania, it was super warm in the SF Bay Area. Now, it’s back to cooler weather and rain. And while I was on vacation in Pennsylvania all of last week, it was mostly in the 30’s! I even saw snow fall a few times. But now that I’m back at home, Philadelphia is in the 50’s and 60’s! Seriously? Lol
All of last week, I was wishing for warm comforting foods while I huddled in front of the heater. Okay, sort of. I had too much to explore and too much to eat in a week to be sitting at home wrapped in a blanket. But I did wish I had something warm and comforting like this bowl of chili to chase away the cold.
If you’re a fan of mushrooms, this mushroom medley chili would be perfect for you! And if you’re still experiencing winter, and waiting for signs of spring’s arrival, this would be perfect for you too!
Various types of mushrooms, tomatoes, sweet corn, black beans, and smoky chipotle peppers. It’s the perfect combination and so filling.
I will warn you that I like my chili super spicy. So I put in a whole can of chipotle peppers when I’m making chili for myself, but for the recipe, I only used half. If you don’t think you can handle spicy, you can add just a couple of chipotle peppers and add more to taste. Totally up to you.
In a medium sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until the onions have softened.
Add a medley of mushroom, corn, and black beans. I used a combination of white mushrooms, king oyster mushrooms, and brown beech mushrooms. But you can use whatever mushrooms you like. Cook until the mushrooms have softened.
Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
Allow the chili to simmer and thicken for about 20 minutes.
Serve this mushroom medley chili warm with bread and garnished with parsley.
Enjoy!
- 2 teaspoons olive oil
- 4 cloves garlic
- ½ medium onion, sliced
- 1 small oyster mushroom, sliced
- 3 cups white mushrooms, beech mushrooms, chanterelle
- 2 cups corn kernels
- 1 - 15 ounce can black beans
- 2 cups vegetable broth
- ½ - 7 ounce can chipotle peppers
- 3 tablespoons adobo sauce
- 1 - 14 ounce can diced tomatoes
- 1 - 6 ounce tomato paste
- 1 tablespoon granulated sugar
- 1½ teaspoon oregano
- ⅛ teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 teaspoon paprika
- Slices of bread
- parsley for garnish
- In a medium sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until the onions have softened.
- Add a medley of mushroom, corn, and black beans. Cook until the mushrooms have softened.
- Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
- Allow the chili to simmer and thicken for about 20 minutes.
- Serve this mushroom medley chili warm with bread and garnished with parsley.
oh my gosh with the weather I am experiencing right now in my area, i need this!!!!
I know, right?
This looks delicious! My two favorite things, warm soup and mushrooms!
Mine too!
We had freezing rain here last night. This chili looks super good right now! 🙂