3 tbsp Avocado Oil
1 large Yellow Onion, medium dice
4 cloves roasted Garlic
4 tsp Salt, divided
8 Cremini Mushrooms, medium chop
¼ cup Tomato Paste
2 Red Bell Peppers, medium dice
1 cup water (or more if needed)
1 (15 oz) can Black Beans, rinsed
1 tsp whole Cumin Seeds
1 Habanero Pepper, small diced
1 cup cooked Quinoa
Smoked Maitake Himalayan Pink Salt – to taste
Vegan Sour Cream
Put a large sauce pot on high heat. Heat the avocado oil and add the diced onion and 1 tsp of salt. Sauté until translucent, about 7 minutes. Add the chopped creminis and 1 tsp of salt. Sauté together until they start to caramelize about 6-10 minutes, then lower the heat to medium.
Smash the roasted garlic cloves with the back of a knife and add them to the pot. Stir to evenly distribute the garlic. Continue to stir while adding the tomato paste and cook for about 5-6 minutes more. Toss in the diced bell peppers and 1 tsp of salt. Cook until the peppers are slightly translucent, about 4-6 minutes.
Next add the 1 cup of water, continuously stirring, adding more water if needed.
-The consistency at this point should be like a very thick soup, not too thin, but enough water for it to reduce and thicken a bit more as it cooks. (If you add too much water, just leave the lid off and it will reduce and evaporate throughout the cooking process.)-
Bring the chili to a simmer. Once it is simmering add the black beans, cumin, 1 tsp salt and the diced habanero pepper. Periodically stirring, simmer the chili on low heat for about 30-45 minutes.
To finish your chili, stir in the cooked quinoa and the Mexican Mole’ Maitake Mushroom Jerky (either chopped up or left whole). Taste test to check the seasoning of the chili and finish with the Smoked Maitake Himalayan Pink Salt, if desired. Let the chili rest with the heat off and the lid on for 10 minutes.
Serve with a healthy dollop of your favorite vegan sour cream on top.