This black bean chili caught my eye when I first bought this book years ago. Since my husband doesn’t eat mushrooms it was never made. When I say that my husband doesn’t like mushrooms what I mean is that he won’t even touch a container from the store. He is very anti-mushrooms. He can not pick out the flavor in food however (even though he thinks he can). I may have blended mushrooms to add to dishes where I wanted the flavor. He had NO clue. He still doesn’t know when I do this. (I do not recommend doing this if you are not sure if an allergy is present.) I still remember the look on his face when our kids loved mushrooms at a very young age and would eat a portobello mushroom like most kids eat crackers. Sadly my kids have picked up on his dislike of mushrooms so they will no longer eat mushrooms. They didn’t notice the mushrooms in this chili until my oldest took her last bite and said ‘wait is this a mushroom?’ Nevermind that she ate an entire bowl that was filled with mushrooms. Even knowing that the mushrooms were in the chili didn’t stop the littlest from having a second bowl or requesting leftovers. I cut this recipe in half keeping the same amounts of onion and garlic. If you like garlic like my family does you can easily double the garlic without it overtaking the chili.
This chili is even better reheated. It is a great meal to prepare over the weekend when you have more time and reheat for a quick weeknight dinner.
Vegan Black Bean Chili
2-3 Tablespoons Grapeseed or neutral oil
1 Onion, Chopped
9 Garlic Cloves, minced
3 Tablespoons Chili Powder
2 Tablespoons Cumin
1-3 teaspoons (or more!) minced Chipotles in Adobo Sauce*
2 1/2 Cups Vegetable Broth
2 1/2 Cups Water
28oz Canned Crushed Tomatoes
2 1/2 Cups Dried Black Beans, rinsed and picked over
1 pound White or Baby Bella Mushrooms, Washed, Trimmed and Quartered
2 Bay Leaves
2 Red Bell Peppers, Diced
2 oz Bakers Unsweetened Chocolate Baking Bar, chopped (optional)
1 Tablespoon Maple Syrup (optional)
Salt and Pepper to taste
1. Saute the onion in the oil until softened. Add the garlic, chili powder, cumin and chipotle saute an additional 30 seconds until fragrant. Stir in the broth, water, tomato, beans, mushrooms and bay leaves.
2. Place the lid on your pressure cooker and make sure the vent is in the sealing position. Cook on high pressure for 45 minutes.
3. Allow the pressure to naturally release for 10 minutes, releasing any remaining pressure.
4. Remove the bay leaves and add the bell pepper. Turn the saute or simmer function on and allow the mixture to simmer for 5-10 minutes, stirring frequently, until the bell pepper is tender. Stir in chopped chocolate and maple syrup continue simmering until the chocolate has melted about 1 minute. Season with salt and pepper and serve with desired toppings. We like cheese (I used this one from Vedged Out) diced onion, polenta bites /cornbread/fritos. This is pure comfort food for my family.
4 Tablespoons Tequila
1 Tablespoon Fresh Lime Juice
1 Tablespoon Maple Syrup (or honey if not vegan)
1 teaspoon lime zest
Add 3 Tablespoon of tequila in step 1 with the broth. Stir in the remaining 1 Tablespoon tequila, maple syrup, lime juice and zest before serving.
*I like to blend an entire jar of Chipotles in adobe in my blender until combined. I store it in a mason jar in my fridge so it is ready anytime that I need a few teaspoons. It will last a long time, I have always used the entire jar before it goes bad.
Slightly adapted from Pressure Cooker Perfection
Disclaimer: This post contains an amazon affiliate link.