Mushroom miso chili

Ingredients

• 600 g cremini mushrooms (or brown button mushrooms)
• 2 pieces yellow onion
• 4 cloves garlic
• 1 piece red bell pepper
• 500 g cooked kidney beans
• 400 g canned crushed tomatoes
• 2 tbsp red miso
• 1 tbsp tomato paste
• 1 piece fresh red chili pepper
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp unsweetened cocoa powder
• 250 ml vegetable broth
• 3 tbsp olive oil
• to taste salt
• to taste ground black pepper
• 4 tbsp crème fraîche
• 1 bunch fresh cilantro
• 1 piece lime

Method

1. Clean the mushrooms with a damp cloth, trim the earthy stems, then roughly chop them with a knife or crumble them by hand to keep an irregular texture similar to ground meat.
2. Peel and finely dice the onion and garlic. Seed and dice the bell pepper. Seed and chop the red chili.
3. Heat half of the olive oil in a large Dutch oven over high heat. Add the mushrooms in a single layer without stirring for a few minutes, then sauté them until they are well browned and their water has evaporated. Set aside.
4. In the same pot, add the remaining oil and sweat the onions over medium heat until translucent. Add the garlic, bell pepper, and fresh chili, and cook for another few minutes.
5. Add the tomato paste, cumin, smoked paprika, oregano, and cocoa. Sauté for a minute while stirring to toast the spices.
6. Return the mushrooms to the pot, add the crushed tomatoes, drained kidney beans, and vegetable broth. Mix well.
7. Bring to a simmer, then partially cover and let simmer over low heat, stirring occasionally, until the sauce is thick and coats the back of a spoon.
8. Dissolve the miso in a small ladle of hot sauce, then stir it into the chili off the heat. Adjust the seasoning with salt and pepper.
9. Serve hot in bowls, with a dollop of crème fraîche, chopped cilantro, and a lime wedge for squeezing.

Nutrition

Per serving

Energy

426.3 kcal

Protein

18.55 g

Carbohydrate

51.8 g

Fat

17.68 g

Fibre

16.98 g

Calcium

201.56 mg

Iron

12.66 mg

Magnesium

236.72 mg