Valerie uses approximately sliced mushrooms to develop a hearty and meaty texture for this smoky bean and vegetable chili!
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Vegetable Chili
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Overall: 1 hr 25 minutes
Active: 55 minutes
Yield: 8 servings

Components

1 pound baby bella mushrooms
2 tablespoons vegetable oil
Kosher salt
1/2 cup chopped fresh cilantro stems (reserve leaves for garnish).
2 stalks celery, chopped.
1 orange bell pepper, seeded and sliced.
1 red bell pepper, seeded and chopped.
1 yellow onion, diced.
1 poblano pepper, seeded and chopped.
1 tablespoon chili powder.
1 tablespoon smoked paprika.
2 teaspoons ground cumin.
1 teaspoon ground coriander.
4 cloves garlic, grated.
One 28-ounce can crushed tomatoes.
One 28-ounce can diced tomatoes.
1 large zucchini, quartered and sliced.
1 1/2 cups frozen corn.
One 15-ounce can black beans, rinsed and drained.
One 15-ounce can pinto beans, rinsed and drained.
Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, marinaded jalapeños.

Directions.

Eliminate all the comes from the mushrooms and include them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Cut in half and slice the remaining mushroom caps and set aside.

Heat a large Dutch oven over medium-high heat. Include the oil and heat until glittering. Add the carefully sliced mushrooms from the food processor and 1/2 teaspoon salt. Prepare until the natural liquid from the mushrooms has released and vaporized, about 4 minutes. Add the cilantro stems, celery, bell peppers, onion, poblano pepper and 1/2 teaspoon salt. Cook, stirring sometimes, till the vegetables start to soften, 4 to 5 minutes. Include the chili powder, smoked paprika, cumin, coriander and garlic. Stir to coat till the spices are aromatic, about 1 minute. Include the crushed tomatoes, diced tomatoes, zucchini and sliced mushrooms. Stir to integrate. Bring the mixture up to a boil, then turn the heat to low. Cover and simmer for 30 minutes.

Remove the lid from the Dutch oven and include the corn, black beans and pinto beans. Stir to integrate. Continue cooking till the corn and beans are heated up through, an additional 5 minutes. Season with salt.

Ladle the chili into bowls and leading with the wanted garnishes.

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Valerie Bertinelli's Veggie Chili with All the Mendings|Valerie's House Cooking|Food Network.