Black Bean Chili with Mushrooms Recipe

Name: Black Bean Chili with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles, stemmed and seeded; 1/2 cup sun-dried tomatoes; 1 1/2 cups water; 2 tablespoons extra-virgin olive oil; 2 portobellos, stems and black gills removed, caps cut into 1/4-inch dice; 2 garlic cloves, thinly sliced; 1 medium sweet onion, chopped; 1 red bell pepper, finely chopped; 1 tablespoon ground cumin; 1 canned chipotle chile, stemmed and seeded; Two 19-ounce cans black beans, drained; 1 tablespoon soy sauce; Salt and freshly ground pepper; Chopped cilantro and low-fat sour cream, for serving

Servings: persons

2 dried ancho chiles, stemmed and seeded
1/2 cup sun-dried tomatoes
1 1/2 cups water
2 tablespoons extra-virgin olive oil
2 portobellos, stems and black gills removed, caps cut into 1/4-inch dice
2 garlic cloves, thinly sliced
1 medium sweet onion, chopped
1 red bell pepper, finely chopped
1 tablespoon ground cumin
1 canned chipotle chile, stemmed and seeded
Two 19-ounce cans black beans, drained
1 tablespoon soy sauce
Salt and freshly ground pepper
Chopped cilantro and low-fat sour cream, for serving

1
In a small saucepan, cover the anchos and sun-dried tomatoes with 1 cup of the water; bring to a boil.
2
Simmer over moderate heat for 2 minutes.
3
Set aside.
4
In a large skillet, heat the olive oil.
5
Add the portobellos, garlic, onion and red bell pepper and cook over high heat, stirring, until softened, about 5 minutes.
6
Add the cumin and cook, stirring, for 1 minute.
7
Stir in the remaining 1/2 cup of water.
8
Reduce the heat to low.
9
In a food processor, puree the chipotle with the anchos and sun-dried tomatoes and their soaking water.
10
Stir the puree into the portobello mixture in the skillet.
11
Add the black beans and soy sauce and simmer over moderate heat for 6 minutes, stirring occasionally.
12
Season with salt and pepper.
13
Ladle the chili into bowls and serve with the cilantro and sour cream.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 dried ancho chiles, stemmed and seeded, 1/2 cup sun-dried tomatoes, 1 1/2 cups water, 2 tablespoons extra-virgin olive oil, and more.

Yes, Black Bean Chili with Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Chili with Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions