Eosinophilic Esophagitis Friendly Vegan Mushroom Chili
Total time1 hr
Prep time15 min
Cook time45 min
4.5(12)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, roughly chopped
- 8 oz shiitake mushrooms, stems removed, caps roughly chopped
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
- 1 can (28 oz) fire-roasted crushed tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced or diced (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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