Mushroom, Ancho & Black Bean Chili - Rachael Ray Every Day

    Mushroom, Ancho & Black Bean Chili

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    Mushroom, Ancho & Black Bean Chili
    • 4Servings

    Ingredients

    • 3 ancho chile peppers, seeded and stemmed
    • 1/4 cup vegetable oil
    • 1 1/2 pounds cremini or mixed fresh mushrooms of your choice, sliced
    • 2 teaspoons ground cumin (a scant palmful)
    • 2 teaspoons paprika (a scant palmful)
    • 2 teaspoons ground coriander (a scant palmful)
    • 1/8 teaspoon ground cinnamon
    • Salt and pepper
    • 1 large red onion, chopped
    • 4 cloves garlic, sliced
    • 2 tablespoons tomato paste
    • 1 can (14.5 oz.) diced tomatoes with green chiles, or 1 can (14.5 oz.) stewed tomatoes
    • 1 can (15 oz.) black beans, rinsed
    • 1 cup lager beer
    • Toppings: shredded cheese, pickled jalapeno chile peppers, crushed tortilla chips (preferably flaxseed or multigrain)

    Preparation

    In a large saucepan, cover the anchos with about 2 cups water and bring to a boil. Lower the heat and simmer until tender, about 10 minutes. Using a blender, puree the anchos and their cooking liquid to make a sauce.

    Meanwhile, in a dutch oven or other large pot, heat the oil, 4 turns of the pan, over medium-high heat. Add the mushrooms, cumin, paprika, coriander and cinnamon. Cook until the mushrooms are dark and tender, 12 to 15 minutes; season with salt and pepper.

    Stir in the onion and garlic, cover and cook until softened, 3 to 4 minutes. Stir in the tomato paste, then stir in the reserved chile sauce, the tomatoes, black beans and beer. Simmer to combine the flavors, 3 to 4 minutes. Serve with the toppings of your choice.