Pinto Bean Chili w/Fried Mushrooms

Recipe from Leslie @leslie_a_brock

  • 2 tsp EVOO
  • 3 cloves garlic, minced
  • 1/2 red onion, small dice
  • Sea salt
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 small jalapeño, minced (seeds & spine removed)
  • 1 roasted red pepper, cut up
  • 15oz can diced tomatoes (I like crushed)
  • 3 TB tomato paste
  • 2 cans organic pinto beans, do not drain
  • 1/4 cup quinoa, rinsed well
  • 3 cups water
  • 1 bay leaf
  • 1 tsp paprika
  • 2 tsp unsweetened cocoa powder
  • Fried mushrooms
  • 4 TB EVOO
  • 12 fresh shiitake mushrooms, thinly sliced
  • Sea salt/ pepper

Chili: place oil, garlic & onion in soup pot over medium heat (I use my ninja foodie on sauté). When onion sizzles, add pinch of salt & sauté until translucent. Add chili powder, cumin, oregano , jalapeño, red bell & pinch of salt, sauté 1 min. Add tomatoes, paste, stir well. Add beans, quinoa, water, bay leaf, paprika & cocoa. Stir well. Bring to boil. Cover, reduce to low & cook for 30 min (I turn to pressure cook setting on high for 20 min.) remove bay leaf.

Mushrooms. While chili is cooking, heat skillet over med, add oil & mushrooms. Cook stirring constantly until golden brown, about 15 min. Season with pinch of salt & pepper.

Serve chili in bowl topped with mushrooms