Hearty Black Bean and Mushroom Chili

1. Sear Mushrooms

Begin by wringing out the mushrooms’ moisture with a towel. Warm up a pot with a generous drizzle of grapeseed oil over high heat. Introduce the mushrooms to the pot, seasoning them with a touch of salt and pepper. Stir occasionally, until they darken and sizzle, about 5 minutes.

2. Add Onions

Turn down the heat to let the diced yellow onion join the mushrooms. Give the onions about 5 minutes to soften and take on a golden hue, stirring occasionally. The onions should be slightly caramelized but not burnt.

3. Add Fresh Ingredients and Spices

Now, let the red bell peppers, jalapeño, and garlic hop into the pot. These fresh companions need just a couple of minutes to release their aromatic essence. As they mingle, sprinkle in the ground mild chile, chipotle powder, cumin, and a whisper of cinnamon. This spice blend is the secret handshake that brings the chili to life.

4. Incorporate Tomato Paste

Stir in the tomato paste next, ensuring it's well integrated. The paste acts as a thickener and deepens the chili's color and flavor.

5. Simmer the Chili

Lower the heat further, and pour in the diced tomatoes with their juice, the black beans, and the vegetable broth. If you're feeling adventurous, add the optional dried porcini mushrooms for an extra umami dimension. Season the chili with salt and pepper to taste. Cover the pot, leaving the lid slightly askew, and let the chili simmer for 20 minutes.