Vegetarian Chili with Mushrooms – A Detailed recipe cooking. 
Time: 1 hour. 55 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 sliced portobello mushrooms without membranes
- 850 gr. washed canned black beans
- 430 gr. diced or chopped fried canned tomatoes
- 3 medium dried anchovy peppers
- 1 liter of vegetable or chicken stock
- 0.25 Art. olive oil
- 4 thinly sliced large cloves of garlic
- 1 chopped large onion
- 1 thinly chopped green or red chili
- Salt and ground black pepper
- Incomplete Art. l smoked paprika
- Incomplete Art. l cumin
- Incomplete Art. l coriander
- A pinch of ground cinnamon
- 1 ripe avocado
- 1 tbsp. sour cream
- 1 lime juice
- A handful of cilantro or parsley
- Toasted pumpkin or sunflower seeds for decoration, not necessary
- 60 gr tortilla chips (see recipe for chips with guacamole sauce), optional
Recipes with similar ingredients: black preto beans, tomatoes, Avocado, Portobello Mushrooms, Ancho Peppers, Paprika, Cumin, Coriander, cinnamon, tortilla, pumpkin seed, cilantro, parsley
Recipe preparation:
- Cut the stem and discard the ancho pepper seeds and place it in pan with broth. Bring the mixture to a boil, then reduce heat and keep the broth warm. Heat the roasting pan to a moderately high fire, adding 0.25 tbsp. olive oil or by eye, approximately 4 turns of the pan. Put mushrooms in hot oil and fry 12-15 minutes, then add garlic, onion, chili, salt and black pepper and cook another 5-6 minutes until soft, then sprinkle with a mixture spices from paprika, cumin, coriander and cinnamon. reconstituted chili peppers and broth in a food processor. Add the resulting mixture, beans and tomatoes in chili, simmer 15 minutes until thicken, then turn off the heat, cool, cover and keep in the refrigerator to use in the future a dish of chili like a semi-finished product.
- Heat in a sealed container over moderate heat, often stirring until the chili begins to boil, then remove cover and keep the dish on low heat until serving. avocado, sour cream, lime juice, cilantro and salt in a food processor, you get a uniform chili sauce. Serve vegetarian chili in in shallow bowls, use avocado sauce to decorate, and also pumpkin seeds and tortilla chips if desired.
