FREE SHIPPING on all Mushroom Products (5-7 Business Days)

Sporgy
Sporgy
  • Home
  • Shop
  • About Us
  • Mushrooms For Your Health
  • Mushroom Benefits
    • Maitake Benefits
    • Lion's Mane Benefits
    • Cordycep Benefits
    • Reishi Benefits
    • Turkey Tail Benefits
    • Nettle Benefits
  • Special Events
    • Upcoming Events
  • Mushroom Recipes
    • Lobster Shroom Dumplings
    • Lobster Mushroom Risotto
    • Lobster Mushroom Alfredo
    • Candy Cap Cinnamon Rolls
    • Roasted Button Mushrooms
    • Spicy Mushroom Chili
    • Shiitake Saute'
    • Cremini Couscous
    • Sporgy Vegan Nachos
    • Maitake Shiitake Quinoa
    • Spinach Artichoke Dip
    • Creamy Maitake Soup
    • Mushroom gravy
    • Mushroom Potato Leek Soup
    • Creamy Smokey Tomato Soup
    • Candy Cap Curried Lentils
    • Morel Pappardelle
    • Bacon Avocado Toast
    • Morel Spinach Crepe
    • Trumpet Scallops
    • BBQ Veggie Dip
    • Ultimate FM Tacos
    • Summer Maitake Bruschetta
  • Blog
  • Contact
    • Instagram
    • Facebook
    • TikTok
    • Wholesale
    • Shipping & Return Policy
  • Grow Kit Instructions
    • MycoMaster
  • More
    • Home
    • Shop
    • About Us
    • Mushrooms For Your Health
    • Mushroom Benefits
      • Maitake Benefits
      • Lion's Mane Benefits
      • Cordycep Benefits
      • Reishi Benefits
      • Turkey Tail Benefits
      • Nettle Benefits
    • Special Events
      • Upcoming Events
    • Mushroom Recipes
      • Lobster Shroom Dumplings
      • Lobster Mushroom Risotto
      • Lobster Mushroom Alfredo
      • Candy Cap Cinnamon Rolls
      • Roasted Button Mushrooms
      • Spicy Mushroom Chili
      • Shiitake Saute'
      • Cremini Couscous
      • Sporgy Vegan Nachos
      • Maitake Shiitake Quinoa
      • Spinach Artichoke Dip
      • Creamy Maitake Soup
      • Mushroom gravy
      • Mushroom Potato Leek Soup
      • Creamy Smokey Tomato Soup
      • Candy Cap Curried Lentils
      • Morel Pappardelle
      • Bacon Avocado Toast
      • Morel Spinach Crepe
      • Trumpet Scallops
      • BBQ Veggie Dip
      • Ultimate FM Tacos
      • Summer Maitake Bruschetta
    • Blog
    • Contact
      • Instagram
      • Facebook
      • TikTok
      • Wholesale
      • Shipping & Return Policy
    • Grow Kit Instructions
      • MycoMaster
  • Home
  • Shop
  • About Us
  • Mushrooms For Your Health
  • Mushroom Benefits
    • Maitake Benefits
    • Lion's Mane Benefits
    • Cordycep Benefits
    • Reishi Benefits
    • Turkey Tail Benefits
    • Nettle Benefits
  • Special Events
    • Upcoming Events
  • Mushroom Recipes
    • Lobster Shroom Dumplings
    • Lobster Mushroom Risotto
    • Lobster Mushroom Alfredo
    • Candy Cap Cinnamon Rolls
    • Roasted Button Mushrooms
    • Spicy Mushroom Chili
    • Shiitake Saute'
    • Cremini Couscous
    • Sporgy Vegan Nachos
    • Maitake Shiitake Quinoa
    • Spinach Artichoke Dip
    • Creamy Maitake Soup
    • Mushroom gravy
    • Mushroom Potato Leek Soup
    • Creamy Smokey Tomato Soup
    • Candy Cap Curried Lentils
    • Morel Pappardelle
    • Bacon Avocado Toast
    • Morel Spinach Crepe
    • Trumpet Scallops
    • BBQ Veggie Dip
    • Ultimate FM Tacos
    • Summer Maitake Bruschetta
  • Blog
  • Contact
    • Instagram
    • Facebook
    • TikTok
    • Wholesale
    • Shipping & Return Policy
  • Grow Kit Instructions
    • MycoMaster

Spicy Mexican Mushroom Chili

This recipe is made with creminis, but you can switch them out for mushrooms of choice.

Vegan

(4 servings)

   

3 tbsp Avocado Oil

1 large Yellow Onion, medium dice

4 cloves roasted Garlic

4 tsp Salt, divided

8 Cremini Mushrooms, medium chop (or mushrooms of choice)

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

Salt – to taste

Vegan Sour Cream



Directions:

   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. Taste test to check the seasoning of the chili. 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.

 Enjoy!

Copyright © 2020 Sporgy - All Rights Reserved.


Powered by

Limited-Time Offer!

Sporgy Mushrooms T-Shirts just $29 (Reg. $37.44)!

Grab your before they're gone-- shop now!

Shop Now