Chili con Cremini

Step up your chili game with mushrooms and a host of other flavorful ingredients, for a cold-weather meal that’s sure to become a favorite.

  • 1 lb. crimini mushrooms, finely chopped
  • 1 Tbsp. unrefined peanut oil or extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, finely chopped
  • 1 small jalapeño pepper, with some seeds, minced
  • 2 large garlic cloves, minced
  • 2 Tbsp. aged red wine vinegar
  • 3 cups low-sodium vegetable broth
  • 1 can (14.5 oz.) crushed roasted tomatoes or crushed tomatoes
  • 1½ Tbsp. chili powder
  • 1¼ tsp. sea salt, or to taste
  • 1 tsp. ground cinnamon
  • 2 cans (15 oz.) red kidney beans, drained
  • ¼ cup fresh cilantro, chopped
  1. Heat oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  2. Add the broth, tomatoes, chili powder, salt and cinnamon and bring to a boil over high heat.
  3. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncovered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  4. Spoon chili into bowls, top with the remaining cilantro, and serve.

View Party Plan: Cold Weather Favorites