Vegetarian/Vegan Chili

This recipe is for El Dredge. A carnivore turned herbivore who still likes it hot.

Ingredients:

• • 1 tblsp butter or olive oil (vegetarian vs. vegan)

  • 1 lb. anaheim chilies. About 4

  • 1/2 lb. pasilla chilies. About 2

  • 1/2 lb. jalapeño chilies. About 4

  • 3-4 serrano chilies

  • 1 red sweet bell pepper

  • 1 lb. brown, cremini or portabella mushrooms

  • 2 tbsp. paprika

  • 2 cloves garlic

  • ½ tsp oregano

  • ½ tsp sage

  • 1 tbsp cumin seed or 1 tsp of ground cumin

  • salt & pepper

  • water and/or vegetable broth

Directions:

• 1. Chop the chilis, medium dice. Remove the stems from the mushrooms and the gills if using Portabellas, chop into half inch pieces.

  2. Using a dutch oven or soup pot, saute the mushrooms in the butter (or olive oil for a vegan chili) over medium heat until tender. Add the garlic, peppers, and spices and cook a few minutes more. Add water or vegetable broth to cover and bring to a boil. Turn down the heat, cover, and simmer for 30-40 minutes. Add more liquid as necessary, some like it thick, some don't.

  3. Beans can be added as well (recommended). I suggest making the Beans for Chili recipe and leaving out the bacon.

NOTE: The "heat" of this dish is going to vary depending on how hot the jalapeño and serrano chilies are, which will vary from year to year, market to market. You've been warned.