See vegetarian chile recipe to eat with guacamole – 02/11/2024 – Food

Mushrooms and beans are the perfect combination for chile, a Mexican recipe that originally mixes beans and meat and can keep you fed for a long time. If you prefer, you can replace a cup and a half of the broth with the same amount of lager.

Performance: 4 servings
Total time: 40 minutes

Ingredients

• 450 g portobello mushrooms
• ⅓ cup neutral oil, such as soy or sunflower
• Salt and black pepper
• 1 medium yellow onion, finely chopped
• 2 red peppers, finely chopped
• 1 jalapeño, chopped (or other pepper of your choice)
• 3 garlic cloves, chopped
• 1 teaspoon mild chili powder, such as cayenne pepper
• ¾ teaspoon chipotle pepper powder (or whatever you prefer)
• ½ teaspoon cumin powder
• ⅛ teaspoon ground cinnamon
• 3 tablespoons of tomato paste
• 2 cans (411 g) diced tomatoes
• 425 g cooked black beans, with firm grains, rinsed and drained
• 3 ½ cups vegetable broth or beer
• 1 tablespoon brown sugar
• Sour cream (plant-based if preferred) and torn coriander leaves, to serve

Method of preparation

1. Spread the chopped mushrooms on a clean tea towel or paper towel and squeeze out any excess liquid. Heat the oil in a medium pan over high heat. Add the mushrooms with a pinch of salt and pepper and cook, stirring every minute, until the mushrooms are browned and any water remaining in the mushrooms has evaporated, about 5 minutes.

2. Reduce the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and lightly browns, about 5 minutes. Add the peppers, jalapeño and garlic and cook for another 2 minutes, stirring frequently, until fragrant and beginning to brown. Add chili powder, chipotle pepper, cumin, and cinnamon and stir until fragrant, about 1 minute; then add the tomato paste and mix.

3. Reduce the heat to medium-low and add the canned diced tomatoes and their juices, beans, broth, and sugar. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to blend. Divide between bowls and serve with sour cream and cilantro.