Meatless Winter Chili

Meatless Winter Chili
  • 4Servings


  • 3 - 4 ancho chile peppers
  • 1/4 cup EVOO (extra-virgin olive oil)
  • 1 pound cremini mushrooms, quartered
  • 1 pound firm, small to medium zucchini, chopped into a small dice
  • 2 medium onions, chopped into a small dice
  • 3 - 4 cloves garlic, chopped
  • 1 fresh red or green hot chile pepper, chopped or thinly sliced
  • 1 tablespoon ground cumin (about a palmful)
  • 1 tablespoon ground coriander (about a palmful)
  • A few sprigs fresh thyme, chopped
  • 1 teaspoon mexican oregano or marjoram (about 1/3 palmful)
  • Salt and pepper
  • 1/4 cup tomato paste
  • 1 bottle beer, such as Negra Modelo
  • 1 15 ounce can black beans, rinsed
  • Juice of 1 lime
  • Toppers to choose from: crushed tortilla chips, sour cream, shredded sharp cheddar or smoked cheese, scallions or finely chopped onions, lime wedges


Seed and stem the ancho chile peppers. In a large saucepan, cover them with a couple of cups water, bring to a boil and simmer to soften, 10 minutes.

In a large pot, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the mushrooms, brown for 7 to 8 minutes, then add the zucchini, onions, garlic, fresh hot chile pepper, spices, herbs, salt and pepper; stir frequently for 10 minutes. Add in the tomato paste and stir for 1 minute; add in the beer and deglaze the pan. Stir in the beans. Puree the ancho chile peppers in 1/2 cup of the water used to soften them, then add to the chili. Bring to a bubble, then reduce the heat and simmer for 10 minutes to combine the flavors. Add the lime juice. Serve with the toppers.