Chilli con ‘Mushroom’
We probably cook more vegetable dishes on our Big Green Eggs than meat dishes and why not. This chilli substitutes the beef for mushrooms and is a real winner. I bet most people wouldn’t even notice there isn’t meat in it.
The Egg adds a really smoky depth and a little dark chocolate adds the molé touch and richness.
Cooking surfaces
BBQ Temperature
then
Ingredients
- 2 tbsp olive oil
- 500g mushrooms, chopped coarsely in a food processor
- 3 red onions, finely chopped
- 5 cloves garlic, finely chopped
- 1 tsp chilli powder
- 1 tbsp cumin seeds
- 2 tbsp tomato puree
- 2 tins of black beans and their water
- 2 tins chopped tomatoes
- 2 tbsp Worcestershire (or tamari if you want to make it vegan)
- 1 tbsp red wine vinegar
- 1 large glass of red wine
- 20g dark 85% cocoa chocolate
- 1 tbsp maple syrup
- Juice of 1/2 lime
- 1 vegetable stock concentrate portion
- Salt and pepper to taste
For the garnish
- 1 red birdseye chilli
- Soured cream
- Fresh coriander
Equipment
- You need a dutch oven or Le Creuset. I use either the Big Green Egg dutch oven or I have a Lodge Dutch oven.
Method
- Setup your Egg for a direct cook with just your stainless steel grid. You’re aiming for 180°C to 200°C.
- Preheat your dutch oven.
- Add you olive oil and chopped mushrooms and cook down for about 5 minutes.
- Add your onion and garlic and cook for a further 4 or 5 minutes.
- Now add your spices and tomato puree and cook for about 2 minutes stirring the puree through the mushrooms and onion.
- Now you can add all the other ingredients and turn the heat of the Egg down to 110°C.
- Once the temperature has dropped add a smoking chunk or two.
- Cook for at least 2 hours stirring occasionally.
- Season to taste before serving.
We like to have this with a Big Green Egg baked potato and garnish with a little chilli, coriander and soured cream.
Live Cook
We made this recipe during one of our live cooks we do most Saturdays.