16ounceswhole cremini mushroomsalso known as baby bella mushrooms, minced
1medium onionchopped
1/2bell pepperchopped
2jalapeño peppersminced (with seeds removed)
1tablespoonolive oil
2clovesgarlicminced
1 1/2 teaspoonsaltor more to taste
2 1/2tablespoonscumin
1tablespoonchili powder
1tablespoongranulated sugar
3cans(15.5 ounces each) dark kidney beans, rinsed and drained
2cans(15 ounces each) tomato sauce
1can(14.5 ounces) fire-roasted diced tomatoes with juice
1/2bunchcilantrofinely chopped (optional)
Instructions
Mince Baby Bella mushrooms with knife and cutting board, or by briefly pulsing in food processor in small batches.
Heat oil in large pot on medium-high heat x 15-20 seconds, then add minced mushrooms, chopped onion, chopped bell pepper, minced jalapeño, and minced garlic.
Saute for 15-20 minutes on medium-high heat until mushrooms are well-cooked with no visible water collections on the bottom of the pot.
Add remaining ingredients--beans, tomato sauce, fire-roasted tomatoes, cumin, chili powder, sugar, and salt.
Simmer for another 15 minutes on medium heat.
Add chopped cilantro just prior to serving, saving a small amount of cilantro for garnishing individual bowls.
Notes
Have leftovers? Once chili has cooled, store it in an airtight container in the refrigerator for up to 5 days. Or, freeze in freezer bags or airtight containers for up to 3 months.