Mushroom Chipotle Chili

Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council.


Yield: 6×8 ounce servings


4 pounds mushroom and meat base
3 tablespoons Vegetable oil
2 cups Yellow onion, diced
1 tablespoon Garlic, minced
2 each Poblano Green chilies, seeded and diced
2 tablespoons Jalapeños, seeded and minced
1/3 cup Chili powder
1 tablespoon chipotle chilies in adobo, minced
2 tablespoons ground Cumin
2 tablespoons Oregano, dried
1×16 oz can crushed Tomato with liquid
1x 12 ounce bottle lager beer
Kosher salt to taste
Black pepper, freshly ground to taste


Season the mushroom and meat mixture with salt and pepper as needed.

Heat the oil in a pan over medium to high heat. Add the onions, garlic and chilies to the pan and cook over medium heat, stirring from time to time, until the mixture is tender, about 12 – 15 minutes. Add the herbs chipotle, and spices and sauté for 5 minutes then add the mushroom meat blend and stir to mix well. Add the beer and tomatoes to the pan and bring to a slow simmer. Cover the pot and cook over very low heat or in a 325 degree oven for 1 hour. Check the chili periodically, stirring as needed.

Taste for seasoning and adjust as needed with more chili powder, salt and pepper.The chili should be very flavorful and the liquid should be greatly reduced and thickened. Serve the chili.


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