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Chilli con 'Mushroom'

Name: Chilli con 'Mushroom'
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Ingredients: 2 tbsp olive oil; 500 g mushrooms (chopped coarsely in a food processor); 3 red onions (finely chopped); 5 clove garlic (finely chopped); 1 tsp chilli powder; 1 tbsp cumin seeds; 2 tbsp tomato puree; 2 tin black beans and their water; 2 tin 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; 20 g dark 85% cocoa chocolate; 1 tbsp maple syrup; Juice of 1/2 lime; 1 vegetable stock concentrate portion; Salt and pepper to taste; 1 red birdseye chilli; Soured cream; Fresh coriander

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We probably cook more vegetable dishes on our Big Green Eggs than meat dishes, and why not. This chilli substitutes beef with 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.

Pin Recipe

Prep Time 15

Cook Time 2 10

Total Time 2 25

Servings: 6 people

Course: Main Course

Cuisine: Mexican, TexMex

Ingredients Equipment Method Video Notes

Ingredients

2 tbsp olive oil
500 g mushrooms chopped coarsely in a food processor
3 red onions finely chopped
5 clove garlic finely chopped
1 tsp chilli powder
1 tbsp cumin seeds
2 tbsp tomato puree
2 tin black beans and their water
2 tin 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
20 g 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

Grill Temperature

Surfaces

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.

Video

Notes

We like to have this with a Big Green Egg baked potato and garnish with a little chilli, coriander and soured cream.

We made this recipe during one of our live cooks we do most Saturdays.

photo of Mushroom chilli in a white bowl topped with sour cream

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