Chipotle Mushroom Chili

By Carolanne

Carnivores and vegans alike will be satisfied by this piquant, smoky chipotle mushroom variation.

Ingredients

• 4 tablespoons olive oil (divided)
• 1 large sweet onion, diced
• 2 red bell peppers, diced
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 1/2 pounds white button mushrooms, diced
• 1/4 cup chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 can (28 ounces) fire-roasted diced tomatoes
• 2 chipotle peppers in adobo, chopped (seeds removed for less heat)
• 3 cups low-sodium vegetable broth
• 1 cup dried French green lentils, rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 bay leaves
• Optional toppings: chopped green onions, Greek yogurt, toasted pumpkin seeds and cheddar cheese

Details

Servings 6
Preparation time 20mins
Cooking time 80mins
Adapted from jsonline.com

Preparation

Step 1

Heat 2 tablespoons olive oil in a large (6-quart or larger) pot or Dutch oven over medium heat. Add diced onion and sauté 2 minutes, then add bell peppers and salt and sauté until softened, about 5 minutes more.

Add remaining 2 tablespoons olive oil, then add garlic and mushrooms and sauté until tender, 5 to 7 minutes. Add chili powder, smoked paprika, cumin and cinnamon to pot and toast until fragrant, 2 minutes or so.

Add canned tomatoes with their juices, chopped chipotle peppers, vegetable broth, lentils, black beans and bay leaves, stirring to incorporate.

Bring mixture to a boil, then reduce to a simmer and cook 45 minutes or until lentils are soft and chili has thickened slightly. Add more broth if needed to reach desired consistency. Season with salt to taste.

Remove bay leaves before serving.

Serve with raw green onions, Greek yogurt, toasted pumpkin seeds and cheddar cheese for topping.