Black Bean & Portobello Chili (Vegetarian)

by Rachael Ray Show Staff 8:00 AM, September 27, 2010

Aired September 27, 2010

Serves Serves 4

3 ancho chilies, seeded and stemmed
2 tablespoons EVOO Extra Virgin Olive Oil or vegetable oil
1 pound crimini or Portobello mushrooms, chopped
2 medium onions, chopped
1 medium bell or mild frying pepper, seeded and chopped
1 Fresno or jalapeo chili, sliced
4 cloves garlic, chopped
Salt and pepper
1 tablespoon smoked sweet paprika or paprika
1 tablespoon cumin, a palmful
1 tablespoon coriander, a palmful
A couple of pinches of cinnamon
2 cans black beans
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
1 bottle of Negra Modela beer
2 limes
Extra-sharp cheddar cheese, shredded or crumbled
Sliced scallions and chopped cilantro, for garnish
Corn tortilla chips, for dipping


Place anchos in a pot and cover them with 3 cups of water. Bring to boil then lower heat and simmer gently to reconstitute the peppers.


Heat EVOO, 2 turns of the pan, in a Dutch oven over medium-high heat. Add mushrooms and brown. Add onions, peppers, chilis and garlic; season with salt, pepper, paprika, cumin, coriander and cinnamon. Cook to soften onions, 7-8 minutes.


Add beans to chili pot and stir to heat through. Add tomato paste and Worcestershire sauce, and stir 1 minute more then add beer.


Pure the reconstituted anchos and their liquid in a food processor or blender. Add to chili. Simmer to combine the flavors then stir in juice of 1 lime. Cut remaining lime in wedges and serve with chili at table. Top chili with cheese, scallions, cilantro and serve with a few chips alongside for scooping.